Tortellini Minestrone at home
- Yield 8
- Prep 10 minutes
- Cook 30 minutes
- Total 40 minutes
Tortellini Minestrone at home is a soup recipe on Avoteb. The yield on the card is 8. Plan on 40 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 8 servings
- 2 tablespoons olive oil
- 1 medium white onion, peeled and diced
- 3 cloves of garlic, peeled and minced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 4 cups of chicken or vegetable stock
- 1/4 cup tomato paste
- 2 (14.5 ounce) cans fire-roasted diced tomatoes
- 1 (15 ounce) can dark red kidney beans
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 teaspoon Italian seasoning
- 2 handfuls fresh baby spinach
- 1 (10 ounce) package of refrigerated cheese tortellini
- salt and pepper, to taste
Method
Warm oil in a large stockpot over medium-a hot burner. Tip in onion and sauté for 3 minutes, stirring occasionally. Tip in garlic, carrots, and celery, and continue sautéing for 5 more minutes, stirring occasionally.
Tip in the stock, tomato paste, tomatoes, kidney beans, zucchini, yellow squash, and Italian seasoning, and stir until combined. Raise the mixture to a let it bubble gently. Then reduce heat to medium-low, cover, and let it bubble gently for 10 minutes to let all of those good flavors meld together.
Stir in the spinach and cheese tortellini, and cook according to package instructions until al dente (usually about 5-6 minutes).
Taste, and season the soup with salt and pepper.
Plate while it is hot.
