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Tortellini Minestrone Soup
A flavorful fire-roasted tomato and broth-based soup filled with veggies and made hearty with cheese-filled tortellini pasta!
5
from
4
votes
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Prep Time
5
minutes
mins
Cook Time
35
minutes
mins
Total Time
40
minutes
mins
Course
Main Course, Soup
Cuisine
American, Italian
Servings
4
Ingredients
1x
2x
3x
2
tbsp.
olive oil
1
yellow onion
diced
3
carrots
peeled and diced
4
celery ribs
diced
2
cloves
garlic
minced
2
14-oz. cans
fire-roasted diced tomatoes
4
cups
chicken or vegetable stock
1
14-oz. can
cannellini beans
or northern beans
2
cups
chopped kale leaves
ribs removed
1
9-oz. package
cheese tortellini pasta
¼
cup
shaved parmesan cheese
2
tbsp.
chopped basil leaves
Instructions
Warm 1 tbsp. olive oil over medium heat in a dutch oven or deep pot.
When warm, add diced onions, carrots and celery and cook until soft, about 5 minutes. Add in minced garlic and cook another minute.
After a minute, add in diced tomatoes, stock and rinsed beans. Bring soup to a boil then lower heat to simmer for 20 minutes.
After 20 minutes, increase heat to medium and add in kale leaves and tortellini pasta. Cook until al dente, about 8-10 minutes.
Top soup with fresh basil leaves and parmesan, then ladle into bowls. Enjoy!
Keyword
broth, minestrone, pasta, Soup, tortellini, vegetable
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