- 2 tbsp Olive oilextra-virgin
- 1 Yellow onionsmedium, chopped
- 2 Carrotsmedium, thinly sliced
- 1 stalk Celerylarge, thinly sliced
- 4 cloves Garlicfinely chopped
- 2 tbsp Tomato paste
- 5 cups Vegetable brothlow-sodium
- 1 (15-oz) can Chickpeasrinsed and drained
- 1 (15-oz) can Fire-roasted diced tomatoesor plain diced tomatoes
- 1 (15-oz) can Kidney beansrinsed and drained
- ½ tsp Dried Italian seasoning
- ½ tsp Kosher Saltor to taste
- ¼ tsp Black pepperfreshly ground, or to taste
- 1 Zucchinimedium, halved lengthwise and thinly sliced
- 4 oz Green beanstrimmed and cut into 1-inch pieces, about 1 cup total
- 1 (10-oz) bag Cheese tortellinirefrigerated
- 2 cups Baby spinach
For serving, to taste:
- Parmesan cheesefreshly grated
Best Tortellini Minestrone
If you are looking for some inspiration for dinner tonight, the Best Tortellini Minestrone will surely satisfy your belly. This homemade soup combines zucchini, green beans, kidney beans, chickpeas, tomatoes, carrots, celery, onions, garlic, and a healthy dose of spinach with flavorful seasonings for a wholesome and delicious dinner. I also added pre-cooked ricotta cheese tortellini instead of dry pasta for extra cheese deliciousness.
The inspiration for this recipe was a bag of cheese-filled tortellini I have had in my fridge for a while. So I decided to toss them in instead of ordinary pasta. My kids love tortellini, and the cheese tortellini goes perfectly with this chock-full of veggies minestrone. Be sure to top each bowl of soup with a heap of Parmesan cheese for an extra burst of flavor before serving. Enjoy!
To make the Best Tortellini Minestrone, you will need the following ingredients:
Steps to make Best Tortellini Minestrone
1 | Cook onions, carrots, celery and garlic | 7 |
In a large pot or Dutch oven over medium-high heat, heat 2 tbsp extra-virgin oil and add 1 chopped onion, 2 thinly sliced carrots, 1 thinly sliced stalk celery, and 4 finely chopped garlic cloves. Cook, stirring occasionally, until the onion starts to soften, 4 to 6 minutes. | ||
2 | Add tomato paste | 1 |
Stir in 2 tablespoons tomato paste and cook, stirring, until lightly toasted, about 1 minute. | ||
3 | Add vegetable broth, chickpeas, tomatoes, kidney beans, and seasonings | 10 |
Add 5 cups low-sodium vegetable broth, 1 can rinsed and drained chickpeas, 1 can fire-roasted tomatoes and any juices in the can, 1 can rinsed and drained kidney beans, and ½ teaspoon Italian seasoning. Add ½ teaspoon salt and ¼ teaspoon black pepper. Bring to a boil, then reduce the heat to a simmer and cook for 5 minutes. | ||
4 | Add zucchini and green beans | 10 |
Add 1 sliced zucchini and 1 cup green beans. Simmer, stirring occasionally, until the vegetables are tender, 8 to 10 minutes. | ||
5 | Cook tortellini | 10 |
In the meantime, in a large pot of boiling salted water, cook 10 ounces cheese tortellini until al dente, 2 to 3 minutes less than package instructions. Drain the pasta. | ||
6 | Add spinach and tortellini | 1 |
Add the cooked tortellini and 2 cups baby spinach to the soup and cook, stirring, until the spinach is wilted, about 1 minute. | ||
7 | Season | 1 |
Remove the pot from the heat, taste, and season with more salt and black pepper if needed. | ||
8 | Serve | |
To serve, ladle the soup into bowls and top each bowl with freshly grated Parmesan. Enjoy! | ||
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