Tortellini Minestrone Soup

This soup is perfect if you are looking for a quick & hearty soup to make during a busy week. It’s a soup that tastes like it took a lot of time and effort, but really, it can be made in 30 minutes. What I liked most about this soup is that your carb cravings are satisfied with the addition of a few tortellini in each bowl, but it’s light enough that it won’t bog you down and leave you feeling heavy. Each serving of soup contains a healthy dose of veggies. The addition of beans up the protein and fibre values of the soup making it a great, healthy soup to throw together. Best of all, you are likely to have left overs for lunch the next day! :)
  • 1 tablespoon of olive oil
  • 2 carrots, peeled and cut into 1/2 inch pieces
  • 2 stalks of celery, cut into 1/2 inch pieces
  • 1 medium onion, minced
  • 5 ounces of mushrooms, sliced
  • 4 cloves of garlic, minced
  • 1 tablespoon of fresh oregano, minced (or 1 teaspoon of dried oregano)
  • 3 cups of low-sodium vegetable broth
  • 2 and 1/2 cups of low-sodium V8 vegetable juice
  • 1-15 ounce can of cannellini beans; drained & rinsed
  • 1-9 ounce packages of fresh cheese tortellini
  • 1 medium zucchini, halved and cut into 1/2 inch pieces
  • salt and pepper to taste
  • 1/2 cup of pesto (homemade or refrigerated store-bought variety)
  • grated parmesan for garnish


1. Heat the olive oil in a large pot over medium heat. Stir in the carrots, celery, onions and 1/4 teaspoon of salt. Add black pepper to taste. Cook until the onions are just softened (approx. 3 to 5 minutes). Stir in the mushrooms and cook until all of the vegetables are softened (about 5 minutes). Add the garlic and oregano and cook until fragrant (about 30 seconds).

2. Stir in the vegetable broth, scraping up any browned bits. Stir in the vegetable juice and beans; bring to a boil. Reduce the heat to a simmer and cook for 10 minutes.

3. Add the tortellini and zucchini and continue to simmer until the pasta is cooked through (about 7 minutes).

4. Season with salt and pepper to taste. Divide among serving bowls and top each portion with a spoonful of pesto and a sprinkle of parmesan cheese. Serve and enjoy.

Source: Pink Parsley


    • says

      It’s so true! It was starting to feel like spring here, but we got a huge dump of snow today! Definitely craving a big bowl of this soup right now :) Thanks for the comment Renee! :)

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