Tortellini Minestrone Soup

3 Tbsp. extra virgin olive oil
1 medium sweet onion, diced
2 medium carrots, sliced thin
2 cloves garlic, minced
½ tsp. kosher salt, divided
⅛ tsp. black pepper
⅛ 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
¼ c. finely grated Parmesan cheese (or more to taste)
1 pkg. (9 oz.) refrigerated 3-cheese tortellini pasta
1½ c. baby arugula

  1. Heat the olive oil in a large pot over medium-high heat.
  2. Add onion, carrots, garlic, ¼ tsp. salt, black pepper, and red pepper flakes.
  3. Saute, stirring frequently, until the vegetables are softened, about 7 minutes.
  4. Pour in the chicken broth, along with the diced tomatoes and the remaining ¼ tsp. salt.
  5. Bring to a boil; add kidney beans and tortellini and reduce heat to a medium simmer.
  6. Cook 8-9 minutes or until pasta is tender.
  7. Stir in Parmesan and arugula and allow greens to wilt.
  8. Ladle into bowls and sprinkle with additional Parmesan, if desired.

Original Recipes visit: Tortellini Minestrone Soup @

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