Tortellini Minestrone Soup

This one pot healthy minestrone soup is chock full of vegetables and tender cheese tortellini.

This healthy one pot tortellini minestrone soup is full of vegetables and tender cheese filled pasta.

Course Main

Cuisine Italian

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 332kcal

Author Sara Welch

Ingredients

1 tablespoon of olive oil
1 medium yellow onion finely chopped
2 cloves of garlic minced
3 carrots peeled and chopped
3 stalks of celery thinly sliced
1 can of diced tomatoes 14.5 ounce size, undrained
1 8 ounce can of tomato sauce
2 zucchini quartered lengthwise and thinly sliced
4 cups of chicken or vegetable broth
1 can of kidney or cannellini beans drained
10 ounce package of cheese tortellini
salt and pepper to taste

Instructions

Heat the olive oil over medium high in a large pot. Add the onion and cook 3-5 minutes or until onion is translucent. Add the carrots and celery and cook another 3 minutes. Season the vegetables generously with salt and pepper.
Add the garlic and cook for 1 minute.
Pour the can of tomatoes, tomato sauce and chicken broth into the pot; bring to a simmer. Cook for 15 minutes.
Add the zucchini, beans and tortellini. Turn up the heat until the soup starts to boil. Cook for another 4-5 minutes or according to tortellini package instructions. Add more salt and pepper to taste and serve.

Notes

Freeze it: The soup can be frozen without the tortellini. Pour the vegetable, bean and broth mixture into a resealable bag and freeze for up to 3 months. When you're ready to serve, reheat the soup in a pot and add the tortellini at the last minute.

Nutrition