I grew up in a wheat field about 25 miles south of Spokane Washington. Whenever we had errands to run such as grocery shopping, banking, Target runs, Dentist etc. we called it, “going to town.” Yes, it’s true, we called it that. This meant that it was economical to accomplish at least two, preferably three errands in one trip because otherwise, it was hardly worth the time, or the gas. Occasionally, these trips included going to this wonderful Italian restaurant called Luigi’s. Thankfully, Luigi’s is still around, so if you’re ever in Spokane please go! I used to order their minestrone soup which to this day, I still place it on the minestrone soup pedestal. I have a pedestal for almost every food just FYI. It had the perfect ratio of vegetables, to beans, to pasta, and it was pretty much glorious!
Today, I’d like to share with you my own take the Minestrone soup! Or more appropriately titled in this case, Tortellini Minestrone Soup! The recipe in my opinion is extremely pantry friendly, so no buying crazy one-time ingredients. It is also relatively quick to make, and extra hearty with the addition of delicious tortellini. Side note: If you have a man in your life that needs a little more “bulk” to his soup, this is for you!
Crusty garlic bread would be a heavenly addition to this soup, as would fresh Parmesan cheese and basil! Actually, just always serve it with garlic bread, Parmesan cheese, and fresh basil. Just do it! This is me, being pushy over the internet. 🙂 It also stores well in an airtight container for about 2-3 days, hello lunch leftovers!