Tortellini Minestrone Recipe

Brent
Brent Published November 11, 2020

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.

Preparation: 10 minutes
Cooking: 30 minutes
Total: 40 minutes
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

  1. Heat oil in a large stockpot over medium-high heat.

  2. Add onion and sauté for 3 minutes, stirring occasionally.

  3. Add garlic, carrots, and celery, and continue sauteing for 5 more minutes, stirring occasionally.

  4. Add the stock, tomato paste, tomatoes, kidney beans, zucchini, yellow squash, and Italian seasoning, and stir until combined.

  5. Bring the mixture to a simmer.

  6. Reduce heat to medium-low, cover, and simmer for 10 minutes.

  7. Stir in the spinach and cheese tortellini, and cook according to package instructions until al dente for about 5 to 6 minutes.

  8. Season the soup with salt and pepper.

  9. 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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