Cheese Tortellini Minestrone
This cheese tortellini is a fun, satisfying spin on the traditional soup. Lots of vegetables, creamy white beans, fire roasted tomatoes and tortellini come together in a bowl covered in shaved parmesan. It's comforting and hearty!
Ingredients
- 2 tablespoons olive oil
- 1 sweet onion, diced
- 2 large carrots, chopped
- 2 celery ribs, chopped
- 6 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- 1 pinch crushed red pepper flakes
- kosher salt and pepper
- 1 tablespoon tomato paste
- 1 (28-ounce) can fire roasted diced tomatoes
- 1 (14-ounce) can cannellini beans, drained and rinsed
- 1 cup fresh green beans
- 4 to 5 cups vegetable stock
- 1 parmesan rind
- 1 pound uncooked cheese tortellini
- shaved parmesan cheese, for topping
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.
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