Tortellini Minestrone Soup

Name: Tortellini Minestrone Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 tablespoon olive oil; 1 yellow onion (diced); 2 garlic cloves (chopped); 4 large celery stalks (diced); 2 large carrots (peeled and diced); 2 14-ounce cans diced tomatoes with juice; 2 14-ounce cans kidney beans, rinsed and drained; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 teaspoons dried oregano; 2 teaspoons dried basil; 4 cups chicken stock; 1 9-ounce package store-bought cheese tortellini; grated parmesan (for serving)

Rachel Hollis

February 8, 2016

This Tortellini Minestrone Soup is a Chic Site classic which I’ve been making for years now. I asked J to remake it and give it the proper spotlight it deserves with new step-by-step pictures. It’s the perfect soup to make this winter because you get the heartiness from the minestrone with the flavor of the tortellini.

And, since we’re using store-bought tortellini it’s super easy to pull off!

Heat a large pot over medium-high heat and add in the oil. Sauté the onions and garlic until translucent.

Add in the carrots and celery and cook until tender, about 3 to 6 minutes longer.

Season with dried basil, oregano, salt and pepper, and cook for a minute longer.

Add the cans of diced tomato with the juices, and chicken stock. Cover and bring to a simmer, lower the flame, and cook for about 3 to 5 minutes. Once the veggies are soft, add the tortellini.

Cook until the tortellini have softened and come up to the top of the soup. Once they float, they are done!

Serve the soup with a sprinkling of grated parmesan on top.

Tortellini Minestrone Soup

Tortellini Minestrone Soup is the best of both worlds coming together. A hearty minestrone soup mixed in with store-bought tortellini. It’s quick and yummy!

Print Recipe

Prep time 5

Cook time 25

Total time 30

Servings 8

Ingredients

1 tablespoon olive oil
1 yellow onion diced
2 garlic cloves chopped
4 large celery stalks diced
2 large carrots peeled and diced
2 14-ounce cans diced tomatoes with juice
2 14-ounce cans kidney beans, rinsed and drained
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons dried oregano
2 teaspoons dried basil
4 cups chicken stock
1 9-ounce package store-bought cheese tortellini
grated parmesan for serving

Instructions

Set a large pot over medium-high heat with the olive oil. Once hot, add in the onions and garlic and cook until soft and translucent, about 5 minutes. Stir in the celery and carrots and cook for about 3 to 5 minutes longer. Stir in the diced tomatoes with their juice and the beans. Season with salt, pepper, oregano, and basil.
Add the chicken stock and bring to a simmer. Cook until the veggies soften about 10 to 15 minutes. Stick in the tortellini and cook until they float, about 3 to 5 minutes. Serve the soup with a sprinkling of cheese on top.