Cheese Tortellini Minestrone
User Reviews
5
Cheese Tortellini Minestrone
Description
Cheese Tortellini Minestrone starts by sautéing a mix of diced sweet onions, carrots, celery, and garlic with dried oregano, basil, thyme, and red pepper flakes to build a fragrant vegetable base. Tomato paste is cooked in to deepen the flavor, then diced fire-roasted tomatoes, drained cannellini beans, fresh green beans, vegetable stock, and a parmesan rind are added and simmered to meld the ingredients.
The soup is finished by stirring in uncooked cheese tortellini, which cooks quickly, adding a chewy, cheesy element to the broth. The herbs and spices provide gentle seasoning balanced by the rich tomato and parmesan depth. The vegetables retain some bite, and the beans contribute creaminess and body.
This soup is served with shaved parmesan cheese on top to complement the tortellini and add a salty, savory note enhancing the overall texture and flavor. It's a well-rounded meal combining fresh produce and pasta in one pot.
Ingredients
- 2 tablespoons olive oil
- 1 onion diced, sweet
- 2 carrot chopped, large
- 2 celery chopped, ribs
- 6 garlic minced, cloves
- 1 teaspoon oregano dried
- 1 teaspoon basil dried
- ½ teaspoon thyme dried
- 1 pinch red pepper flakes crushed
- salt kosher salt
- black pepper kosher salt
- 1 tablespoon tomato paste
- 1 (28-ounce) diced fire roasted tomatoes canned
- 1 (14-ounce) cannellini beans drained and rinsed, canned
- 1 cup Green bean fresh
- 4 to 5 cups vegetable stock
- 1 parmesan rind
- 1 pound cheese tortellini uncooked
- Parmesan Cheese for topping, shaved
Instructions
- Heat the olive oil in a large stock pot over medium heat.
- Add in the onions, carrots, celery, garlic, oregano, basil, thyme, red pepper and a big pinch of salt and pepper. Stir to combine. Cook, stirring often, until the vegetables soften, about 6 to 8 minutes.
- Stir in the tomato paste so it coats all the vegetables. Cook for 3 to 4 minutes, until it deepens in color.
- Add the diced tomatoes, beans, green beans, stock and parmesan rind. Bring the mixture to a boil. Reduce it to a simmer and cover. Simmer for 15 to 20 minutes.
- After 20 minutes, taste and season with more salt and pepper as needed. Stir in the tortellini. This only takes 4 to 5 minutes to cook, so you’re ready to go once it’s tender! Alternately, you can cook the tortellini separately and store it separately, adding it to each bowl of soup as you go.
- Serve the soup with lots of parmesan cheese.
User Reviews
Overall Rating
5
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