How To Make Creamy Tortellini Minestrone
Have a hearty, comforting soup with this tortellini minestrone packed with vegetables and spices, made creamy with cheese and half and half.
Serves:
Ingredients
- 2tbspolive oil
- 1½cupsyellow onion,diced
- 1cupcarrots,diced
- 1cupcelery,diced
- 1cupgreen beans,fresh, cut into 1-inch pieces
- 1½tbspgarlic,4 cloves, minced
- 14ozchicken broth,3 cans, low-sodium or vegetable broth
- 14.5ozdiced tomatoes,2 cans
- 2tbsptomato paste
- 1¼cupszucchini,1 small, halved, sliced
- 2tspdried basil
- 1tspdried oregano
- ½tspdried thyme
- salt and freshly ground black pepper
- 9oztortellini,1 package, three cheese, refrigerated
- 14.5ozdark red kidney beans,1 can, drained, rinsed
- 2cupsspinach,fresh, chopped
- 1¼cupshalf and half
- Parmesan cheese,finely shredded, for serving
Instructions
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Heat the oil in a large pot over medium-high heat.
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Add the onions, carrots, and celery, then sauté for 5 minutes.
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Add in the green beans and garlic, then sauté for 2 minutes longer.
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Add in the chicken broth, tomatoes, tomato paste, zucchini, basil, oregano and thyme.
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Season with salt and pepper to taste, then bring the mixture to a boil.
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Cover and simmer for 12 to 15 minutes, or until the vegetables are almost tender.
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Add in the tortellini, then cook for about 7 minutes or until cooked through.
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Add in the kidney beans, spinach, and half and half.
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Cook for about 2 minutes longer until warmed through and the spinach is wilted.
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Stir in more broth, of up to 1 cup.
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Serve warm with parmesan cheese, and enjoy!
Nutrition
- Calories: 464.45kcal
- Fat: 14.11g
- Saturated Fat: 5.29g
- Trans Fat: 0.05g
- Monounsaturated Fat: 6.16g
- Polyunsaturated Fat: 1.67g
- Carbohydrates: 65.08g
- Fiber: 16.10g
- Sugar: 12.44g
- Protein: 23.22g
- Cholesterol: 23.62mg
- Sodium: 1022.13mg
- Calcium: 211.05mg
- Potassium: 1703.99mg
- Iron: 7.03mg
- Vitamin A: 304.10µg
- Vitamin C: 29.14mg
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