Minestrone with Cheese Tortellini is packed full of delicious vegetables and flavor. A twist on the traditional minestrone, with tortellini instead of plain pasta, this soup is a complete meal and the ultimate comfort food. Serve with Herb Focaccia. Use a great quality extra virgin olive oil. We love Colavita!

Minestrone with Cheese Tortellini
Servings
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion coarsely chopped
- 1 medium green pepper seeds and ribs removed, coarsely chopped
- 2 garlic cloves finely chopped
- 2 32-ounce boxes vegetable broth
- 1 28-ounce can chopped tomatoes, undrained
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 16-ounce bag California-style frozen mixed vegetables, not thawed
- 1 15½-ounce can kidney beans, rinsed and drained
- 1 16-ounce bag cheese tortellini
- ½ cup chopped fresh basil
- ½ cup grated Parmesan
Instructions
- Heat oil in large stockpot over medium heat. Add onions and peppers; cook for 5 to 7 minutes. Add garlic and cook for 30 seconds.
- Stir in broth, tomatoes, salt, pepper, frozen vegetables, and kidney beans. Bring to a boil and add tortellini. Cook for about 10 minutes or until tortellini float to the top.
- Ladle into bowls, garnish with basil and cheese, and serve with Herb Focaccia.
- Recipe Courtesy of QUICK & KOSHER Meals in Minutes, by Jamie Geller (Feldheim 2010) – BUY NOW.











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