Tortellini Minestrone Soup
A hearty and pantry friendly tortellini minestrone soup.
Servings Prep Time
4people 10minutes
Cook Time
40mintues
Servings Prep Time
4people 10minutes
Cook Time
40mintues
Ingredients
Instructions
  1. Heat the olive oil up in a large pot on over medium heat.
  2. Add in the onions and cook stirring occasionally for 5 minutes.
  3. 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.
  4. 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.
  5. Now add in both the pureed and chunky tomatoes as well as the water. Stir until combined.
  6. Add in the rinsed kidney beans and turn the heat back up to medium Let cook an additional 5 minutes.
  7. 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!