Minestrone Soup With Tortellini Is What Will Keep You Warm

Crock Pot /Entrees

Submitted by Recipe Rain

Minestrone Soup With Tortellini Is What Will Keep You Warm

We were going to be celebrating New Year’s Eve with a few friends at their house, and they asked us to bring a dish to pass.

I was so excited about going, I had kind of spaced off the whole idea of making something to eat. I was more worried about finding a babysitter and making sure that the kids were going to be taken care of. Then there was the whole idea of me having to find something to wear and get all ready myself. We don’t get to go out very often, so when the opportunity presents itself, I halfway don’t even know what to do. It was the day before we were supposed to be going over there that I got a text message from my friend asking me what I was going to make. Uh oh.

Playing it cool, I just told them that I had a great recipe that I was going to surprise them with. I had to head to the store to pick up a few things for the kids and sitter anyways, so the ingredients for this soup from Cafe Delites weren’t hard to add to the list.

This was one of those recipes that I had been waiting for the right time to make. I think that it presented itself in that moment.

Recipe and picture credits go to Cafe Delites.

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

Minestrone Soup With Tortellini Is What Will Keep You Warm

Serves 10

INGREDIENTS

  • 1 large white onion (or 2 small onions), diced
  • 2 large carrots , diced
  • 1 large celery stalk , diced
  • 1 1/2 cups fresh green beans , cut into three pieces
  • 2 cups diced pumpkin or butternut squash (optional - swap for potatoes if desired)
  • 6 cloves garlic , chopped OR minced
  • 1/4 cup Hunt's tomato paste
  • 3 cans (14.5 oz) diced or crushed fire roasted tomatoes
  • 6 cups Swanson vegetable broth (or stock)
  • salt and pepper to taste
  • 2 tablespoons Italian dried herbs
  • 1 teaspoon dried basil
  • 2 teaspoons vegetable bouillon powder
  • 3 tablespoons chopped fresh parsley
  • 1 teaspoon Domino sugar
  • 2 bay leaves
  • 1 parmesan rind
  • 2 large zucchini , diced
  • 1 can (15 oz | 425 grams) white navy beans (Cannellini beans), drained and rinsed
  • 1 can (15 oz | 425 grams) red kidney beans, drained and rinsed
  • 1 x packet (340 gram | 12 ounce) three cheese tortellini (I use dried not fresh, but you can use fresh or refrigerated if desired)
  • 2 cups loosely packed baby spinach
  • Finely shredded Parmesan cheese , for serving (or Romano)

PREPARATION

  1. SLOW COOKER: To a 6qt (or litre) slow cooker bowl, add the onions, carrots, celery, green beans, butternut squash (or potatoes), garlic, tomato paste, tomatoes, broth (or stock), salt, pepper, Italian herbs, basil, parsley, stock powder, parsley, sugar (if using), and mix well to combine
  2. Once cooked, add in the parmesan rind*, zucchini, white beans, red beans, and tortellini. Cook on high heat for an additional 25-30 minutes (for dried tortellini) or 10-15 minutes (for fresh tortellini) until pasta is tender and cooked through. Stir in the spinach, cover and allow to wilt in the heat for an additional 5 minutes. Add in 1-2 cups of extra water (or broth) if the soup is too thick for your liking.
  3. Serve warm topped with parmesan (or Romano) cheese.
  4. STOVE TOP: Heat 2 tablespoons of oil in a large saucepan or soup pot over medium-high heat. Add the onion, carrots and celery; sauté until onion is transparent. Add in the green beans and garlic, and cook until the garlic is fragrant (a further 30 seconds). Pour in the broth (stock), tomatoes and tomato paste. Add the dried herbs and parsley, bay leaves, stock powder, sugar, parmesan rind, and season with salt and pepper to your tastes. Bring to a boil, cover with lid and reduce heat to low-medium. Gently simmer while stirring occasionally for 20 minutes. Add in the canned beans, zucchini and tortellini. Cover again and simmer for a further 25 minutes, or until pasta is tender. Add the spinach and allow to wilt through the heat of the pot.
  5. Serve warm topped with parmesan (or Romano) cheese.

ADAPTED FROM Cafe Delites

QUICK TIP

The earlier you add in your parmesan rind, the more cheese flavor you are going to get in your finished product.



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