Name: Creamy Tortellini Minestrone
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: 2 tbsp. extra-virgin olive oil -; 1 medium yellow onion, chopped -; 2 medium carrots, thinly sliced -; 1 large rib celery, thinly sliced -; 4 cloves garlic, finely chopped -; 2 tbsp. tomato paste -; 4 c. low-sodium vegetable broth -; 1 (15-oz.) can chickpeas, rinsed and drained -; 1 (15-oz.) can fire-roasted or plain diced tomatoes -; 1 (15-oz.) can kidney beans, rinsed and drained -; 1/2 tsp. Italian seasoning -; Kosher salt -; Freshly ground black pepper -; 1 medium zucchini, halved lengthwise and thinly sliced -; 4 oz. green beans, trimmed and cut into 1" pieces (about 1 c. total) -; 1 (10-oz.) bag cheese tortellini -; 2 c. baby spinach leaves -; 1/2 c. half-and-half -; Grated Parmesan, for serving -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Creamy Tortellini Minestrone

1. 2 tbsp. extra-virgin olive oil -

2. 1 medium yellow onion, chopped -

3. 2 medium carrots, thinly sliced -

4. 1 large rib celery, thinly sliced -

5. 4 cloves garlic, finely chopped -

6. 2 tbsp. tomato paste -

7. 4 c. low-sodium vegetable broth -

8. 1 (15-oz.) can chickpeas, rinsed and drained -

9. 1 (15-oz.) can fire-roasted or plain diced tomatoes -

10. 1 (15-oz.) can kidney beans, rinsed and drained -

11. 1/2 tsp. Italian seasoning -

12. Kosher salt -

13. Freshly ground black pepper -

14. 1 medium zucchini, halved lengthwise and thinly sliced -

15. 4 oz. green beans, trimmed and cut into 1" pieces (about 1 c. total) -

16. 1 (10-oz.) bag cheese tortellini -

17. 2 c. baby spinach leaves -

18. 1/2 c. half-and-half -

19. Grated Parmesan, for serving -

How to cook deliciously - Creamy Tortellini Minestrone

1. Stage

In a large pot over medium-high heat, heat oil. Cook onion, carrot, celery, and garlic, stirring occasionally, until onion is starting to soften, 4 to 6 minutes. Stir in tomato paste and cook, stirring, until lightly toasted, about 1 minute more.

2. Stage

Add broth, chickpeas, tomatoes and any juices in can, kidney beans, Italian seasoning, and 1 cup water; season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil, then reduce heat to medium and simmer 5 minutes. Add zucchini and green beans and simmer, stirring occasionally, until vegetables are tender, 8 to 10 minutes.

3. Stage

Meanwhile, in a large pot of boiling salted water, cook pasta until al dente, usually 2 to 3 minutes less than package instructions. Drain pasta.

4. Stage

Add pasta and spinach to vegetable mixture and cook, tossing, until spinach is wilted and tortellini is warmed through, about 1 minute. Remove pot from heat and stir in half-and-half; season with more salt and pepper, if desired.

5. Stage

Divide soup among bowls. Top with Parmesan.