Tortellini & Vegetable Minestrone Soup

This Tortellini & Vegetable Minestrone Soup is bound to be your new favorite comfort soup this season. It’s cozy, delicious and a perfect meal to warm you on a cold, autumn afternoon. It’s packed with fiber and nutrients from the variety of vegetables as well as protein from the beans and cheese tortellini, keeping you satisfied and satiated. It’s a great recipe for the whole family, kids typically love the tortellini, and it’s a great way to sneak in the vegetables and beans. Give it a try, we’re sure it’ll be a new family favorite!

Ingredients for Tortellini & Vegetable Minestrone Soup:

Extra Virgin Olive Oil- Extra virgin olive oil is a heart-healthy fat rich in monounsaturated fats that help reduce bad cholesterol and support cardiovascular health. It’s packed with antioxidants, like polyphenols, which fight inflammation and oxidative stress. Additionally, its healthy fats help the body absorb fat-soluble vitamins from foods, making it a smart addition to salads, cooking, and dressings. Be aware though, it is a fat and therefore a small amount can be high in calories.

Frozen Vegetable Mix- These are a convenient and nutrient-rich way to enjoy a variety of vegetables year-round. Freezing preserves most of their nutrients, making them just as healthy as fresh options. Low in calories and versatile, they make it easy to add more vegetables to everyday meals.

Vegetable Broth- Store-bought vegetable broth is a low-calorie, nutrient-rich way to add flavor to meals without excess fat or calories. It provides minerals like potassium and magnesium, supports hydration, and can enhance the taste of soups, stews, and grains. Choosing low-sodium versions makes it an even healthier addition to a balanced, plant-based diet.

Tomato Paste- This ingredient is packed with concentrated nutrients, offering even more benefits per spoonful than fresh tomatoes. It’s one of the richest sources of lycopene, a powerful antioxidant linked to reduced inflammation, improved heart health, and potential cancer-protective effects. Tomato paste also provides vitamin C, potassium, and iron, supporting immunity, electrolyte balance, and energy production. Its natural fiber promotes healthy digestion, and the low-calorie, nutrient-dense profile makes it an easy way to boost the nutritional value of soups and sauces.

Diced Tomatoes- Canned diced tomatoes offer a rich source of vitamin C, potassium, and antioxidants, especially lycopene, which becomes even more concentrated during the canning process. Their natural acidity and fiber also aid digestion and support a balanced gut. Convenient, affordable, and shelf-stable, canned diced tomatoes make it easy to add nutrition and vibrant flavor to everyday meals.

Kidney Beans- Kidney beans are an excellent meat-free protein source, helping support muscle repair, satiety, and overall metabolic health.

Italian Seasoning- A little dash of this goes a long way in enriching this dish. If you don’t have italian seasoning on hand, you can make your own using your own spices; basil, oregano, rosemary and thyme.

Tortellini- We use cheese tortellini in this recipe, and it’s delicious, but any will do. Choose your favorite!

Parmigiano Reggiano- If you’re looking to avoid fattening foods, this may not be the best choice for you. However, keep in mind that a little can go a long way, so by adding just a sprinkle on top you get a real added boost in flavor!

Ingredients:

• 1 tbsp Extra Virgin Olive Oil
• 3 cups Frozen Vegetable Mix
• Sea Salt & Black Pepper (to taste)
• 3 cups Vegetable Broth
• 2 tbsps Tomato Paste
• 3 cups Diced Tomatoes (from the can, with the juices)
• 2 cups Red Kidney Beans (cooked)
• 1 tsp Italian Seasoning
• 10 ozs Cheese Tortellini
• 1/4 cup Parmigiano Reggiano (grated)

Directions:

1. Heat the oil in a pot over medium-high heat. Add the vegetables and sauté for three to four minutes, stirring occasionally, until tender. Season with salt and pepper.
2. Add the broth, tomato paste, diced tomatoes, beans, and Italian seasoning. Stir to combine. Bring the mixture to a simmer, cover, and cook for eight to 10 minutes to allow the flavors to absorb.
3. Stir in the tortellini. Cook for five to seven minutes or until the tortellini are al dente.
4. Divide the soup evenly into serving bowls. Garnish with parmesan cheese and enjoy!

Notes:

• Leftovers- Refrigerate in an airtight container for up to four days.
• Serving Size- One serving is approximately two cups.
• More Flavor- Use seasonal vegetables in place of frozen vegetables. Add sautéed onion and garlic.
• Frozen Vegetable Mix- This recipe was made using a mix of carrots, celery, turnips, onions, parsnips, green beans and leeks.

Health Insights:

• Fiber- This recipe is rich in dietary fiber, which is essential for a healthy digestive system. The kidney beans, vegetables, and whole grain in the tortellini contribute to the high fiber content. Fiber can help to maintain a healthy weight, lower your risk of diabetes and heart disease.
• Vitamins and Minerals- The variety of vegetables used in this recipe provides a wealth of vitamins and minerals. These include Vitamin A, C, and K, as well as iron, potassium, and magnesium. These nutrients are essential for various bodily functions, including immune support, bone health, and maintaining blood pressure.
• Protein- The cheese tortellini and kidney beans in this recipe provide a good amount of protein. Protein is essential for building and repairing tissues, making enzymes and hormones, and is a building block of bones, muscles, cartilage, skin, and blood.