Tuscan Soup with Tortellini
By sheilaolim
Adapted from Sandra lee Minestrone and Tuscan soup. I wanted to take 2 soups and make 1 great soup!
Rate this recipe
4.5/5
(34 Votes)
Ingredients
- 2 tablespoons canola oil
- 1 medium onion, chopped
- 2 teaspoons chopped garlic
- 1/2 teaspoon red pepper flakes
- 1 Quart chicken broth
- 1 cup water
- 1 (14.5-ounce) can italian seasoned diced tomatoes
- 1/4 cup tomato paste
- 1 (16-ounce) bag frozen Italian vegetable blend
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1/2 tablespoon Italian seasoning
- Salt and freshly ground black pepper
- 1 (16-ounce) bag frozen cheese tortellini
- Shredded Parmesan cheese
Details
Servings 6
Preparation
Step 1
In a large pot, heat the oil over medium heat and add the onion, garlic, and red pepper flakes. Saute for 2 minutes, then add the broth and 1 cup water. Add all of the remaining ingredients, except the tortellini. Bring to a boil, then reduce the heat and let simmer for 5 minutes. Add the tortellini and simmer until the tortellini are cooked, another 5 minutes. Season with salt and pepper, to taste. Ladle into serving bowls and sprinkle with shredded parmesan cheese. Serve with Herb Focaccia, if desired.
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