TORTELLINI MINESTRONE SOUP
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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
Details
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.
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