Tortellini Minestrone Soup

I am all about soup season and I absolutely love trying new soups. And while I have a minestrone recipe on my blog, I loved the addition of tortellini in this one.

This soup was so hearty and flavorful. It was healthy, too, which I loved. There's nothing better than being able to throw a bunch of vegetables in a pot and being able to call it dinner.

Also don't forget to sprinkle on some parmesan and serve it with a side of my Foolproof No-Knead Artisan Bread from my last post. You won't be disappointed!

Tortellini Minestrone Soup

Adapted from Gimme Some Oven

Yields: 8 servings

2 Tbsp. olive oil

1 medium white onion, peeled and diced

3 tsp. garlic, minced

2 carrots, peeled and diced

4 cups chicken broth

1/4 cup tomato paste

2 (14.5 oz.) cans diced tomatoes

1 (15 oz.) can great northern beans

2 zucchini, diced

1 tsp. Italian seasoning

2 handfuls fresh spinach

1 (10 oz.) package of refrigerated or frozen cheese tortellini

salt and pepper, to taste

1. Heat oil in a large stockpot over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally. Add garlic and carrots and continue sautéing for 5 more minutes, stirring occasionally.

2. Add the broth, tomato paste, tomatoes, kidney beans, zucchini and Italian seasoning, and stir until combined. Bring the mixture to a simmer, then reduce heat to medium-low, cover, and simmer for 10 minutes.

3. Stir in the spinach and cheese tortellini and cook according to package instructions until al dente (usually about 5-6 minutes).

4. Salt and pepper according to taste. Serve immediately.