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Tortellini & Pesto Minestrone Recipe

Tortellini & Pesto Minestrone Recipe

Photos of Tortellini & Pesto Minestrone Recipe

How To Make Tortellini & Pesto Minestrone

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Preparation: 15 minutes
Cooking: 25 minutes
Total: 40 minutes



  • 2 tbsp olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves of garlic, minced
  • 4 cups vegetable broth
  • 1 can (14 oz) diced tomatoes
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 package (9 oz) tortellini
  • 1/2 cup pesto
  • Grated Parmesan cheese, for serving


  1. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, celery, and garlic. Saute until the vegetables are softened, about 5 minutes.

  2. Add the vegetable broth, diced tomatoes, dried basil, dried oregano, salt, and black pepper to the pot. Bring to a boil.

  3. Reduce the heat to low and simmer for 15 minutes.

  4. Meanwhile, cook the tortellini according to package instructions. Drain and set aside.

  5. Once the soup has simmered for 15 minutes, add the cooked tortellini to the pot. Stir in the pesto.

  6. Serve the minestrone hot, topped with grated Parmesan cheese.


  • Calories : 405kcal
  • Total Fat : 20g
  • Saturated Fat : 4g
  • Cholesterol : 13mg
  • Sodium : 1126mg
  • Total Carbohydrates : 50g
  • Dietary Fiber : 8g
  • Sugar : 8g
  • Protein : 11g
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