Description
A hearty and comforting twist on classic Italian minestrone featuring tender cheese tortellini, a medley of fresh vegetables, cannellini beans, and a savory herb-infused broth. Perfect for a satisfying lunch or dinner that warms the soul.
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 2 cups mixed vegetables (carrot, zucchini, celery), chopped
- 1 can diced tomatoes (14 oz)
- 1 can cannellini beans, drained and rinsed
- 4 cups vegetable or chicken broth
- 1 tsp Italian seasoning
- 9 oz cheese tortellini
- Salt, to taste
- Freshly ground black pepper, to taste
- Grated parmesan cheese, for serving
Instructions
- Prepare the vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Then add the mixed vegetables (carrots, zucchini, celery) and continue to sauté until they start to soften, about 5 minutes.
- Add the broth and seasonings: Stir in the canned diced tomatoes (with juice), cannellini beans, vegetable or chicken broth, and Italian seasoning. Season with salt and pepper to taste. Bring the mixture to a simmer and let cook gently for 10 minutes to allow the flavors to meld.
- Cook the tortellini: Add the cheese tortellini to the simmering soup. Continue to cook for 4 to 5 minutes, or until the tortellini are tender and cooked through.
- Serve: Ladle the soup into bowls and sprinkle with freshly grated parmesan cheese and, if desired, fresh herbs such as basil or parsley. Serve warm and enjoy your comforting tortellini minestrone.
Notes
- Add fresh spinach or kale in the last few minutes of cooking for extra greens and nutrition.
- For gluten-free option, use gluten-free cheese tortellini.
- Use vegetable broth to keep the recipe vegetarian; chicken broth can be substituted for a richer flavor.
- Adjust seasoning with salt, pepper, and additional Italian herbs as desired.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soup, Lunch, Dinner
- Method: Stovetop
- Cuisine: Italian
