Description
This Creamy Tortellini Minestrone Soup features delicious cheese tortellini, fresh veggies, and a rich broth, making it an easy and comforting meal for any occasion.
Ingredients
- Extra virgin olive oil
- Onion
- Garlic
- Carrots
- Celery
- Zucchini
- Italian seasoning
- Tomato paste
- Diced tomatoes
- Vegetable stock or water
- White kidney beans (Cannellini beans)
- Salt & black pepper
- Tortellini
- Heavy cream
- Baby spinach or chopped kale
- Parmesan cheese, grated
- Fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium-high heat and sauté onion, garlic, carrots, celery, and zucchini for 5 minutes.
- Stir in Italian seasoning and tomato paste, cooking for 1 minute to enhance flavors.
- Add diced tomatoes, vegetable stock, white beans, salt, and pepper; bring to a boil, then simmer for 10-12 minutes.
- Stir in tortellini and cook according to package instructions until tender.
- Add heavy cream and greens; cook until the greens have wilted and soup is creamy.
- Adjust seasoning to taste, serve warm topped with Parmesan and parsley.
Notes
Store in an airtight container in the fridge for up to 4 days.
Can be frozen for up to 3 months; reheat gently after thawing.
For a vegan version, use coconut milk and vegan tortellini.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 30mg
