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Tortellini Minestrone Soup

This hearty Italian classic is great in the colder months, but makes for a great meal in any season! 

Prep time 20 minutes
Cook Time 21 Minutes
Servings 6-8
Sauce Tomato & Basil
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Tortellini Minestrone Soup


2 tablespoons extra virgin olive oil

1 medium yellow onion, chopped

2 stalks celery, chopped

1 clove garlic finely, chopped

1/4 head green or savoy cabbage, sliced

1 large zucchini, cut into 1/4-inch pieces

2 (14.5-ounce) cans low-sodium vegetable broth

1 (24-ounce) jar Francesco Rinaldi Tomato & Basil Pasta Sauce

1 (19-ounce) can red kidney beans

1 (9-ounce) package frozen cut green beans, thawed

1 (9-ounce) package cheese tortellini, cooked and drained

Kosher salt and freshly ground black pepper, to taste


  1. Heat oil in large pot, over medium-high heat. Add onion and celery and cook until tender, about 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add cabbage and zucchini and cook until crisp-tender, about 2 minutes.
  2. Add broth, pasta sauce, 2 cups water and bring to a boil over medium-high heat. Reduce heat to low. Simmer, covered, until flavors develop, about 10 minutes. Stir in kidney beans, green beans and tortellini. Season with salt and pepper. Serve and enjoy.
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