Tortellini Minestrone Soup
I first tried this recipe the night before Thanksgiving. I wanted something filling and satisfying, full of vegetables but not too heavy or rich. Since it was the night before our scheduled feast, I didn’t want to overwhelm my poor body (even though I’ve seemingly done nothing but overwhelm and over indulge this year, because… 2020).
The minestrone craving had been brewing for a few weeks at that point, so I decided it was the perfect night to bring it to life. At first, I was going to go the more traditional plain noodle route, then I thought, “if I’m already gunna be eating those carbs, doesn’t cheese deserve to be involved?” anddddd I quickly upgraded boring ol’ noodz to the exhilarating cheese bombs that are tortellini.
The marriage of minestrone and tortellini was a HUGE success. Even my hubs, who gets notoriously bored with my soup addiction, kept talking about how much he loved it and was actually EXCITED to eat the leftovers for multiple meals that week! I don’t think I’ll ever convince him to eat another bowl of my Spicy Zuppa Toscana, but at least I have this recipe ready and waiting in my back pocket. I think it’s the cheese torts that really won him over, he’s a sucker for a stuffed pasta.
All that is to say: get yourself a crusty baguette and salted butter, a nice bottle of Gamay or Pinot Noir, and MAKE THIS SOUP. I promise it won’t let you down.
Let’s discuss some of the ingredients and their substitutions:
What herb can I use instead of oregano?
Thyme! Your soup will be equally delicious if you swap thyme for oregano.
What can I use instead of green beans?
You could swap the green beans out for zucchini or yellow squash. Those are two popular veggies to use in minestrone soup. I prefer the taste and texture of green beans, but you can very easily substitute classics like zucchini and yellow squash if that’s what you prefer or have available.
What are some cabbage substitutions?
Any leafy green! In most minestrone recipes, you’ll typically see spinach or kale used. I chose cabbage because I had a head handy in my refrigerator and I really loved it’s texture and flavor in this soup. But if you’d rather use spinach or kale - go for it! I just would wait to stir them into the soup until a couple minutes before serving. Since they’re much more tender than cabbage, they only need to wilt in the hot liquid before serving.
Is this Tortellini Minestrone Soup vegan friendly?
It veryyy easily can be! All you gotta do to make this soup vegan approved: use the vegetable broth and vegetable Better than Bouillon, and use a package of fresh vegan “cheese” tortellini.
Is it possible to make this soup gluten-free?
Yep! The only gluten in this soup is the tortellini - so simply swap it out with fresh gluten-free cheese tortellini and voila: gluten-free Tortellini Minestrone Soup!
What can I use instead of chickpeas?
You could swap chickpeas out for kidney beans (a common minestrone ingredient) or a white bean like navy or cannellini. Or, if legumes aren’t your thing, you can skip the beans altogether! The soup will still be hearty and delicious either way!
What could I substitute the cheese tortellini with?
A different type of tortellini or stuffed pasta is always welcome! Maybe spinach and cheese, or a veggie stuffed tortellini, a meat stuffed one, or (as stated above) you can always opt for a vegan or gluten-free option. I think tortellinis are the best stuffed pasta for the job because they can hold their shape in a soup better than most other stuffed pastas. For example, you could use a ravioli, BUT I would be careful because those often fall apart easier than tortellinis and don’t often keep much integrity when reheated in soup if there is leftovers.
Tortellini Minestrone Soup
Ingredients
- 3 tablespoons olive oil
- 8 cloves garlic, peeled and minced
- 1 large onion, peeled and chopped
- 2 stalks celery, chopped
- 2 large carrots, peeled and chopped
- Kosher salt
- Freshly ground black pepper
- 1 teaspoon crushed red pepper flakes
- 2 sprigs oregano, leaves removed and chopped fine
- 2 cups green beans, trimmed and cut into 2” to 3” pieces
- 1 small head of cabbage, cored and chopped
- 2 tablespoons tomato paste
- 1 28-ounce can crushed tomatoes
- 6 cups chicken or vegetable broth
- 1 tablespoon chicken or vegetable Better than Bouillon
- 1 15-ounce can chickpeas, drained and rinsed
- 9 to 12 ounces fresh (not dry) cheese tortellini
- Shaved parmesan cheese (optional)
- Fresh basil, chopped (optional)
Instructions
- Heat olive oil in a large pot over medium high heat. Add garlic, onion, celery, and carrot. Season with salt, pepper, red pepper flakes, and oregano. Cook for about 4 minutes or until onion becomes soft and translucent.
- Add green beans and cabbage and cook for another 3 to 4 minutes, then add tomato paste, crushed tomatoes, broth, Better than Bouillon, and chickpeas. Stir to combine, adjust salt and pepper as needed.
- Bring to a boil, then reduce heat to medium low, cover and simmer for 20 to 25 minutes.
- Add in cheese tortellini and cook according to package directions until al dente (usually anywhere from 2 to 6 minutes).
- Remove from heat and serve with freshly shaved parmesan cheese and chopped basil.
Notes:
Easy substitute to make vegan: use vegetable broth and Better than Bouillon, and swap regular fresh cheese tortellini for a vegan fresh cheese tortellini.
To make gluten-free: use fresh gluten-free cheese tortellini.
