TORTELLINI MINESTRONE SOUP

TORTELLINI MINESTRONE SOUP
This Tortellini Minestrone Soup is loaded with veggies and packed with delicious flavor! Ready in just 30 minutes!
Being a food blogger, I sometimes have to laugh at how often I don’t feel like making dinner. Because I’ve just spent the entire day in the kitchen. Because I always feel the pressure to make something blog-worthy. Because half the time, it feels like no matter what I end up making, my kids will find a way to turn their noses up at it. Which kinda sorta takes the fun out of it…you know what I mean?
So when my good friend Amy, from the blog Belly Full, came out with this cookbook….I could not have been more excited. I first met Amy about a year and a half ago on a retreat in Carmel, California. We became fast friends and I absolutely love her sense of humor and straightforward personality. And her cookbook? It’s exactly what I would have pictured her writing! It’s called Good Fast Eats, and I honestly think it was MADE FOR ME! It’s filled with delicious, nutritions meals that are quick and easy to make. Aka every mom’s dream! And I’m not exaggerating when I say that everything looks amazing.
It’s divided into 7 main categories, including vegetarian options, soups, and even desserts! And best of all, there’s a gorgeous, full sized photo for every. single. recipe. So you know exactly what you’re aiming for. Since the weather is finally starting to cool down, I couldn’t wait to dive into the soups….and when I did, this Tortellini Minestrone instantly jumped out at me. Because minestrone soup is one of my favorites! And tortellini is pasta perfection.
So here’s how it went. I started making it….and then….I was done! Just like that. Sure, it required some chopping of vegetables, and of course, it needed some occasional stirring, but aside from that? This soup makes itself. The flavors are simple and spot on, the seasoning is just right, and I love the fact that it’s a dinner I feel great about serving my family. And you know what? They didn’t even complain. In fact, they wanted seconds! With the crusty bread on the side, of course. But seconds! Which, around here, is a major win.
The only change I made to the Good Fast Eats recipe was to add some kidney beans, because why not sneak a little extra goodness into it? Especially if my kids are going to eat it!? Aside from that, I followed the instructions to a T. And it couldn’t have been any easier….or any more perfect for fall! Other recipes I can’t wait to try? Cauliflower Cheddar Soup, Eggs in Purgatory (yum!), Baked Breakfast Taquitos, Grilled Fish Tacos, Sweet and Sour Chicken….and after seeing these One-Bowl Fudgy Brownies yesterday, I must try those, too! I honestly see this becoming one of our go-to cookbooks for family dinners. And for that, I say thank you, Amy! Your cookbook is an absolute lifesaver! And your Tortellini Minestrone? It’s the best.

Tortellini Minestrone Soup
This Tortellini Minestrone Soup is loaded with veggies and packed with delicious flavor! Ready in just 30 minutes!

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Cathy Trochelman
Ingredients
  • 3 Tbsp. extra virgin olive oil
  • 1 medium sweet onion diced
  • 2 medium carrots sliced thin
  • 2 cloves garlic minced
  • 1/2 tsp. kosher salt divided
  • 1/8 tsp. black pepper
  • 1/8 tsp. cracked red pepper flakes
  • 6 c. low-sodium chicken broth
  • 1 can kidney beans drained
  • 1 can 15 oz. diced tomatoes with basil, garlic, and oregano, undrained
  • 1/4 c. finely grated Parmesan cheese or more to taste
  • 1 pkg. 9 oz. refrigerated 3-cheese tortellini pasta
  • 1 1/2 c. baby arugula
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Instructions
  1. Heat the olive oil in a large pot over medium-high heat.
  2. Add onion, carrots, garlic, 1/4 tsp. salt, black pepper, and red pepper flakes.
  3. Saute, stirring frequently, until the vegetables are softened, about 7 minutes.
  4. Pour in the chicken broth, along with the diced tomatoes and the remaining 1/4 tsp. salt.
  5. Bring to a boil; add kidney beans and tortellini and reduce heat to a medium simmer.
  6. Cook 8-9 minutes or until pasta is tender.
  7. Stir in Parmesan and arugula and allow greens to wilt.
  8. Ladle into bowls and sprinkle with additional Parmesan, if desired.
Recipe Notes
Recipe reprinted with permission from Good Fast Eats by Amy Flanagan, Cedar Fort, 2016