This 30-Minute Tortellini Minestrone Soup is a filling, high-fibe vegetarian dinner that comes together quickly for those busy weeknights!
How to make this recipe
In a large, deep pot, heat olive oil. Add onions and garlic, sautéeing for 30 seconds until fragrant. When the onions turn translucent, add the celery and carrots.
Add the rest of the ingredients with the exception of the cheese tortellini. Bring to a boil and then simmer for 20 minutes.
Add tortellini in and cook another 5 min.
Serve in large bowls. Garnish with fresh basil and freshly grated parmesan cheese.
- Serve and enjoy!
Ingredients and substitutions
- Olive oil – any neutral oil like sunflower oil, avocado oil or vegetable oil will work in place of olive oil.
- Yellow onion – feel free to use white onions or shallots.
- Garlic – you can use fresh garlic or jarred minced garlic in this recipe.
- Celery – celery is a great addition to this recipe but feel free to swap it out for another vegetable of your choice.
- Carrots – apply same substitution notes as celery.
- Green beans – apply same substitution notes as celery.
- Oregano – Italian seasoning or additional basil would be a great replacement to oregano.
- Basil – if you don’t have basil on hand, you can replace it with tarragon, mint or marjoram.
- Salt and pepper (to taste)
- Finely chopped tomatoes – fresh or canned topped tomatoes will work.
- Kidney beans – replace kidney beans with pinto beans, black beans or cannellini beans.
- Chicken broth – beef or vegetable broth will also work.
- Cheese tortellini – cheese tortellini is the star of the meal but you can use any tortellini (three cheese, meat, etc.)
- Basil (to garnish)
- Parmesan (to garnish)
Storing and reheating
My favourite way to store soups like this is in mason jars! Mason jars are a great way of serving individual portions of soups to make for easy meals throughout the week. If you don't have any mason jars, feel free to use glass meal prep containers. Once stored, the soup will last for up to three days in the fridge.
When you're ready to enjoy the soup, pour the portion out into a pot or microwave for 1-2 minutes until warmed.
Freezing this recipe
If you want to store this soup longer, it is freezer friendly without the tortellini. This means that if you're looking to store the soup in the freezer, you will want to make it without the tortellini and then freeze the soup in airtight containers or in your mason jars. When you're ready to have your soup, you would move it from the freezer to the fridge to allow it to defrost. Then add in the tortellini while you are warming it up in a pot on the stove.
More easy stir fry recipes
Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on turning this recipe into your weekly lunches
- I use these mason jars – they're so perfect for meal prep!
30-Minute Tortellini Minestrone Soup
- 1 tbsp olive oil
- 1 yellow onion, diced
- 4 cloves garlic minced
- 3 stalks celery, chopped
- 2 carrots, peeled and chopped
- 1 cup chopped green beans
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp salt
- 1/2 tsp pepper
- 2 14oz cans finely chopped tomatoes (or one 28oz can)
- 1 can kidney beans, drained
- 4 cups chicken or vegetable broth
- 1 350g package cheese tortellini
- Fresh basil, for garnish
- Fresh parmesan, for garnish
- In a large, deep pot, heat olive oil over med-high heat. Add onions and garlic, sauteeing for 30 seconds until fragrant. Add celery and carrots, cooking another 3-4 min.
- Add the rest of the ingredients with the exception of the cheese tortellini. Bring to a boil and then simmer for 20 minutes. Add tortellini and cook another 5 min.
- Serve in large bowls and top with fresh basil and freshly grated parmesan cheese. Enjoy!