Jacquiline
There’s a little back story behind this delicious Tortellini Minestrone Soup.
You see, 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 tri-color tortellini.
Recipe Notes!
If you have a man in your life that needs a little more bulk to his soup mild or spicy Italian sausage makes a wonderful addition. Also 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 two to three days, hello lunch leftovers!
Hope you enjoy!
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 3 cloves minced garlic
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced zucchini
- 2 teaspoon oregano
- 2 teaspoon dried basil
- 1 teaspoon Garlic Powder
- 1/4 teaspoon red pepper flakes
- 1 teaspoon salt
- 1 15 oz. can diced fire roasted tomatoes, DIVIDED, with half being pureed
- 4-5 cups water until desired consistency
- 1 15 oz. can drained and rinsed red kidney beans
- 1 1/2 cups fresh tortellini spinach, cheese, meat, etc.
- fresh Parmesean cheese (optional)
- fresh torn basil (optional)
- Heat the olive oil up in a large pot on over medium heat.
- Add in the onions and cook stirring occasionally for 5 minutes.
- Add in the garlic, carrots, celery, and zucchini into the pot and turn the heat up to medium/high heat. Stir occasionally so the veggies don't stick and that they cook evenly, about 8-10 minutes or until the veggies start to become tender but not overly soft.
- Next, stir in the oregano, garlic powder, basil, red pepper flakes, and salt. Turn the heat down to low and let everything cook together for 2-3 minutes.
- Now add in both the pureed and chunky tomatoes as well as the water. Stir until combined.
- Add in the rinsed kidney beans and turn the heat back up to medium Let cook an additional 5 minutes.
- Lastly, add in the tortellini and let cook for an additional 5-6 minutes or until the tortellini is al dente. Serve with shredded Parmesan cheese and torn fresh basil if desired. Enjoy!
