TORTELLINI MINESTRONE SOUP

By charlotteh371

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

Preparation

Step 1

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.