Tortellini Minestrone Soup
A flavorful fire-roasted tomato and broth-based soup filled with veggies and made hearty with cheese-filled tortellini pasta!
Ingredients
- 2 tbsp. oil avocado or olive
- 1 yellow onion diced
- 3 carrots peeled and diced
- 4 celery ribs diced
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 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 oil over medium heat in a dutch oven or deep pot.
- When warm, add diced onions, carrots and celery. Add in kosher salt and pepper, stir well then cook until soft, about 5 minutes. Add in minced garlic and cook another minute.
- Add in diced tomatoes, chicken stock and rinsed beans. Bring soup to a boil then lower heat to simmer and cover for 20 minutes.
- After 20 minutes, increase heat back to medium and add in kale leaves and tortellini pasta. Cook until pasta is al dente, according to package instructions.
- Top soup with fresh basil leaves and parmesan, then ladle into bowls. Enjoy!
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