Creamy Tortellini Minestrone Soup
Ingredients
The base
-
2
Tbsp
olive oil
-
1½
cups
diced yellow onion
-
1
cup
diced carrots
-
1
cup
diced celery
-
1
cup
1-inch cut fresh green beans
-
1½
Tbsp
minced garlic
-
3
cans (14 oz)
low-sodium chicken or vegetable broth
-
2
cans (14.5 oz)
diced tomatoes
-
2
Tbsp
tomato paste
-
1¼
cups
halved and sliced zucchini
-
2
tsp
dried basil
-
1
tsp
dried oregano
-
½
tsp
dried thyme
-
Salt
to taste
freshly ground black pepper
The additions
-
1
pkg. (9 oz)
refrigerated three cheese tortellini
-
1
can (14.5 oz)
dark red kidney beans
-
2
cups
chopped fresh spinach
-
1¼
cups
half and half
-
Parmesan cheese
for serving
finely shredded
Instructions
- Heat olive oil in a large pot over medium-high heat and sauté onions, carrots, and celery for 5 minutes.
- Add green beans and garlic, sauté for an additional 2 minutes.
- Pour in chicken broth, diced tomatoes, tomato paste, zucchini, basil, oregano, and thyme.
- Season with salt and pepper, bring to a boil, then cover and simmer for 12-15 minutes until veggies are almost tender.
- Stir in tortellini and cook for about 7 minutes until cooked through.
- Add kidney beans, spinach, and half and half, cooking until warmed through and spinach is wilted.
- Adjust consistency with more broth if desired and serve warm with parmesan cheese.
Nutrition Facts (estimated)
Servings
6
Calories
397
Total fat
16g
Total carbohydrates
49g
Total protein
15g
Sodium
719mg
Cholesterol
34mg
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