TORTELLINI MINESTRONE SOUP

TORTELLINI MINESTRONE SOUP
TORTELLINI MINESTRONE SOUP

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

nstructions 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.

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