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Tortellini Minestrone Soup
Course Main
Cuisine Italian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Calories 332 kcal
Author Dinner at the Zoo
Ingredients
Instructions
Recipe Notes
Freeze it: The soup can be frozen without the tortellini. Pour the vegetable, bean and broth mixture into a resealable bag and freeze for up to 3 months. When you're ready to serve, reheat the soup in a pot and add the tortellini at the last minute.
source:https://www.dinneratthezoo.com
Cuisine Italian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Calories 332 kcal
Author Dinner at the Zoo
Ingredients
- 1 tablespoon of olive oil
- 1 medium yellow onion finely chopped
- 2 cloves of garlic minced
- 3 carrots peeled and chopped
- 3 stalks of celery thinly sliced
- 1 can of diced tomatoes 14.5 ounce size, undrained
- 1 8 ounce can of tomato sauce
- 2 zucchini quartered lengthwise and thinly sliced
- 4 cups of chicken or vegetable broth
- 1 can of kidney or cannellini beans drained
- 10 ounce package of cheese tortellini
- salt and pepper to taste
Instructions
- Heat the olive oil over medium high in a large pot. Add the onion and cook 3-5 minutes or until onion is translucent. Add the carrots and celery and cook another 3 minutes. Season the vegetables generously with salt and pepper.
- Add the garlic and cook for 1 minute.
- Pour the can of tomatoes, tomato sauce and chicken broth into the pot; bring to a simmer. Cook for 15 minutes.
- Add the zucchini, beans and tortellini. Turn up the heat until the soup starts to boil. Cook for another 4-5 minutes or according to tortellini package instructions. Add more salt and pepper to taste and serve.
Recipe Notes
Freeze it: The soup can be frozen without the tortellini. Pour the vegetable, bean and broth mixture into a resealable bag and freeze for up to 3 months. When you're ready to serve, reheat the soup in a pot and add the tortellini at the last minute.
