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Tortellini Minestrone Soup

This Tortellini Minestrone Soup is loaded with veggies and packed with delicious flavor! Ready in just 30 minutes!
4.67 from 3 votes
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Author: Cathy Trochelman

Ingredients

  • 3 Tbsp. extra virgin olive oil
  • 1 medium sweet onion diced
  • 2 medium carrots sliced thin
  • 2 cloves garlic minced
  • 1/2 tsp. kosher salt divided
  • 1/8 tsp. black pepper
  • 1/8 tsp. cracked red pepper flakes
  • 6 c. low-sodium chicken broth
  • 1 can kidney beans drained
  • 1 can 15 oz. diced tomatoes with basil, garlic, and oregano, undrained
  • 1/4 c. finely grated Parmesan cheese or more to taste
  • 1 pkg. 9 oz. refrigerated 3-cheese tortellini pasta
  • 1 1/2 c. baby arugula

Instructions

  • Heat the olive oil in a large pot over medium-high heat.
  • Add onion, carrots, garlic, 1/4 tsp. salt, black pepper, and red pepper flakes.
  • Saute, stirring frequently, until the vegetables are softened, about 7 minutes.
  • Pour in the chicken broth, along with the diced tomatoes and the remaining 1/4 tsp. salt.
  • Bring to a boil; add kidney beans and tortellini and reduce heat to a medium simmer.
  • Cook 8-9 minutes or until pasta is tender.
  • Stir in Parmesan and arugula and allow greens to wilt.
  • Ladle into bowls and sprinkle with additional Parmesan, if desired.

Notes

Recipe reprinted with permission from Good Fast Eats by Amy Flanagan, Cedar Fort, 2016