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Tortellini Minestrone Soup

This Tortellini Minestrone Soup is loaded with veggies and packed with delicious flavor! Ready in just 30 minutes!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Cathy Trochelman


  • 3 Tbsp. extra virgin olive oil
  • 1 medium sweet onion diced
  • 2 medium carrots sliced thin
  • 2 cloves garlic minced
  • 1/2 tsp. kosher salt divided
  • 1/8 tsp. black pepper
  • 1/8 tsp. cracked red pepper flakes
  • 6 c. low-sodium chicken broth
  • 1 can kidney beans drained
  • 1 can 15 oz. diced tomatoes with basil, garlic, and oregano, undrained
  • 1/4 c. finely grated Parmesan cheese or more to taste
  • 1 pkg. 9 oz. refrigerated 3-cheese tortellini pasta
  • 1 1/2 c. baby arugula


  1. Heat the olive oil in a large pot over medium-high heat.
  2. Add onion, carrots, garlic, 1/4 tsp. salt, black pepper, and red pepper flakes.
  3. Saute, stirring frequently, until the vegetables are softened, about 7 minutes.
  4. Pour in the chicken broth, along with the diced tomatoes and the remaining 1/4 tsp. salt.
  5. Bring to a boil; add kidney beans and tortellini and reduce heat to a medium simmer.
  6. Cook 8-9 minutes or until pasta is tender.
  7. Stir in Parmesan and arugula and allow greens to wilt.
  8. Ladle into bowls and sprinkle with additional Parmesan, if desired.

Recipe Notes

Recipe reprinted with permission from Good Fast Eats by Amy Flanagan, Cedar Fort, 2016