How To Make Tortellini Minestrone
Keep warm on those cold winter nights by whipping up our minestrone recipe! Be filled up with a warm, seasoned soup and cheesy tortellini.
Serves:
Ingredients
- 2tbspolive oil
- 1white onionmedium, peeled and diced
- 3garlic clovespeeled and minced
- 2carrotspeeled and diced
- 2celery stalksdiced
- 4cupschickenor vegetable stock
- ¼cuptomato paste
- 14.5ozfire-roasted diced tomatoes2 cans
- 15ozdark red kidney beans1 can
- 1zucchinidiced
- 1yellow squashdiced
- 1tspItalian Seasoning
- 2handfulsfresh baby spinach
- 10ozcheese tortellini1 package, refrigerated
- salt and pepperto taste
Instructions
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Heat oil in a large stockpot over medium-high heat.
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Add onion and sauté for 3 minutes, stirring occasionally.
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Add garlic, carrots, and celery, and continue sauteing for 5 more minutes, stirring occasionally.
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Add the stock, tomato paste, tomatoes, kidney beans, zucchini, yellow squash, and Italian seasoning, and stir until combined.
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Bring the mixture to a simmer.
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Reduce heat to medium-low, cover, and simmer for 10 minutes.
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Stir in the spinach and cheese tortellini, and cook according to package instructions until al dente for about 5 to 6 minutes.
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Season the soup with salt and pepper.
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Serve hot, and enjoy!
Nutrition
- Calories: 739.38kcal
- Fat: 18.69g
- Saturated Fat: 5.20g
- Trans Fat: 0.07g
- Monounsaturated Fat: 7.83g
- Polyunsaturated Fat: 3.66g
- Carbohydrates: 112.14g
- Fiber: 22.99g
- Sugar: 37.08g
- Protein: 42.98g
- Cholesterol: 67.38mg
- Sodium: 2367.60mg
- Calcium: 264.70mg
- Potassium: 4040.98mg
- Iron: 13.82mg
- Vitamin A: 396.96µg
- Vitamin C: 80.98mg
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