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4.89 from 18 votes

Tortellini Minestrone

This Tortellini Minestrone recipe is overflowing with delicious veggies, and made extra-delicious with the addition of some cheesy tortellini.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Soup
Cuisine: Italian
Keyword: vegetarian
Servings: 8 servings

Ingredients

  • 2 tablespoons olive oil
  • 1 medium white onion peeled and diced
  • 3 cloves of garlic peeled and minced
  • 2 carrots peeled and diced
  • 2 stalks celery diced
  • 4 cups of chicken or vegetable stock
  • 1/4 cup tomato paste
  • 2 (14.5 ounce) cans fire-roasted diced tomatoes
  • 1 (15 ounce) can dark red kidney beans
  • 1 zucchini diced
  • 1 yellow squash diced
  • 1 teaspoon Italian seasoning
  • 2 handfuls fresh baby spinach
  • 1 (10 ounce) package of refrigerated cheese tortellini
  • salt and pepper to taste

Instructions

  • Heat oil in a large stockpot over medium-high heat.  Add onion and sauté for 3 minutes, stirring occasionally.  Add garlic, carrots, and celery, and continue sautéing for 5 more minutes, stirring occasionally.
  • Add the stock, tomato paste, tomatoes, kidney beans, zucchini, yellow squash, and Italian seasoning, and stir until combined.  Bring the mixture to a simmer.  Then reduce heat to medium-low, cover, and simmer for 10 minutes to let all of those good flavors meld together.
  • Stir in the spinach and cheese tortellini, and cook according to package instructions until al dente (usually about 5-6 minutes).
  • Taste, and season the soup with salt and pepper.
  • Serve immediately.