30-Minute Tortellini Minestrone Soup
This Tortellini Minestrone Soup is a comforting and high-fibre recipe that's ready in less than 30 minutes – perfect for busy weeknights!
Servings: 4 servings
Calories: 457kcal
Ingredients
- 1 tbsp olive oil
- 1 yellow onion, diced
- 4 cloves garlic minced
- 3 stalks celery, chopped
- 2 carrots, peeled and chopped
- 1 cup chopped green beans
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp salt
- 1/2 tsp pepper
- 2 14oz cans finely chopped tomatoes (or one 28oz can)
- 1 can kidney beans, drained
- 4 cups chicken or vegetable broth
- 1 350g package cheese tortellini
- Fresh basil, for garnish
- Fresh parmesan, for garnish
Instructions
- In a large, deep pot, heat olive oil over med-high heat. Add onions and garlic, sauteeing for 30 seconds until fragrant. Add celery and carrots, cooking another 3-4 min.
- Add the rest of the ingredients with the exception of the cheese tortellini. Bring to a boil and then simmer for 20 minutes. Add tortellini and cook another 5 min.
- Serve in large bowls and top with fresh basil and freshly grated parmesan cheese. Enjoy!
Notes
Use whatever veggies are fresh or in season.
You can substitute the vegetable broth for chicken or beef broth.
Store individual portions in the fridge in mason jars. Reheat in a pot on the stovetop or in the microwave.
If you're freezing this soup, leave out the tortellini, then add it in when you're reheating on the stovetop.
Nutrition
Calories: 457kcal | Carbohydrates: 70g | Protein: 23g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 33mg | Sodium: 1672mg | Potassium: 705mg | Fiber: 7g | Sugar: 8g | Vitamin A: 9300IU | Vitamin C: 112.2mg | Calcium: 170mg | Iron: 3.1mg