Tortellini Minestrone
Ingredients
-
2
tablespoons
olive oil
-
1
medium
white onion, peeled and diced
-
3
cloves
garlic, peeled and minced
-
2
medium
carrots, peeled and diced
-
2
stalks
celery, diced
-
4
cups
chicken or vegetable stock
-
¼
cup
tomato paste
-
2
cans
fire-roasted diced tomatoes (14.5 ounces each)
-
1
can
dark red kidney beans (15 ounces)
-
1
medium
zucchini, diced
-
1
medium
yellow squash, diced
-
1
teaspoon
Italian seasoning
-
2
handfuls
fresh baby spinach
-
1
package
refrigerated cheese tortellini (10 ounces)
-
to taste
salt and pepper
Instructions
- Heat the olive oil in a large stockpot over medium-high heat.
- Sauté the onion for 3 minutes, then add garlic, carrots, and celery, and sauté for an additional 5 minutes.
- Add the stock, tomato paste, diced tomatoes, kidney beans, zucchini, yellow squash, and Italian seasoning, and stir to combine.
- Bring the mixture to a simmer, then reduce heat to medium-low, cover, and simmer for 10 minutes.
- Stir in the spinach and cheese tortellini, and cook according to package instructions until al dente, about 5-6 minutes.
- Taste and season the soup with salt and pepper.
- Serve immediately.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
7g
Total carbohydrates
36g
Total protein
12g
Sodium
800mg
Cholesterol
20mg
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