Tortellini Minestrone Soup
This isn’t your average minestrone. We took the traditional recipe and made it even better. With cheese tortellini in the mix, every bowl is richer, heartier, and full of Italian comfort. A sprinkle of grated parm on top takes it over the edge.
Prep Time:
20 min
Cook Time:
22 min
Servings:
6-8
Sauce:
Francesco Rinaldi Tomato, Garlic & Onion
Ingredients:
- 2 Tbl extra virgin olive oil
- 1 med yellow onion, chopped
- 2 stalks celery, chopped
- 2 cloves garlic finely, chopped
- 1/4 head green or savoy cabbage, sliced (optional)
- 1 large zucchini, cut into 1/4” pieces
- 2 (14.5 oz) cans vegetable broth
- 1 jar Francesco Rinaldi Tomato Garlic & Onion Sauce
- 1 (19 oz) can red kidney beans
- 1 (9 oz) package frozen cut green beans, thawed
- 1 (9 oz) package cheese tortellini, cooked and drained
- Salt & pepper, to taste
- Grated parm to finish
Directions:
- Heat oil in large soup pot, over medium-high heat. Add onion and celery and cook until tender, about 4 minutes. Stir in garlic and cook until fragrant, for another minute. Add cabbage and zucchini and cook until crisp-tender, only about 2 minutes.
- Add broth, pasta sauce, 2 cups water and bring to a boil over medium-high heat. Reduce heat to low. Simmer, covered, until flavors develop, about 10 minutes. Stir in kidney beans, green beans, and tortellini. Season with salt & pepper. Serve with grated parm.
