Include in Print View:

Soup

Soup recipe image
This comforting Minestrone with Tortellini is the ultimate weeknight dinner for chilly evenings. It combines tender cheese-filled pasta with a medley of fresh vegetables like carrot, zucchini, and celery, all simmered in a rich, savory vegetable broth. The dish offers a perfect balance of textures, with the soft vegetables contrasting against the chewy pasta. It is incredibly simple to prepare using pantry staples, making it an ideal option for meal prep or feeding a family. The result is a warm, satisfying bowl that feels homemade and indulgent without requiring hours of cooking time.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Calories: 638.0
Dietary: Gluten-free, Vegetarian
Description
This comforting Minestrone with Tortellini is the ultimate weeknight dinner for chilly evenings. It combines tender cheese-filled pasta with a medley of fresh vegetables like carrot, zucchini, and celery, all simmered in a rich, savory vegetable broth. The dish offers a perfect balance of textures, with the soft vegetables contrasting against the chewy pasta. It is incredibly simple to prepare using pantry staples, making it an ideal option for meal prep or feeding a family. The result is a warm, satisfying bowl that feels homemade and indulgent without requiring hours of cooking time.
Ingredients
  • 1 Litre (4 cups) boiling water
  • 3 Large vegetable stock cubes
  • g packet cheese tortellini
  • 1/2 cups chopped flat-leaf parsley
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 3 carrots, diced
  • 1 zucchini, diced
  • 2 stalks celery, chopped
  • 1 cans diced tomatoes
  • 1 tablespoon oil
  • 1/2 teaspoons chilli flakes (optional)
Directions
  1. 1
    Heat oil in a large saucepan over moderate heat.
  2. 2
    Add the chopped onion and cook, stirring occasionally, for 5 minutes or until soft.
  3. 3
    Add the minced garlic and chilli flakes; cook and stir for 30 seconds or until fragrant.
  4. 4
    Add the diced celery, carrot, and zucchini; cook for 3 minutes or until slightly softened.
  5. 5
    Stir in the diced tomatoes, boiling water, and crumbled stock cubes.
  6. 6
    Bring the soup to a boil, then reduce heat and simmer for 10 minutes or until vegetables are tender.
  7. 7
    Meanwhile, bring a separate large saucepan of salted water to a boil.
  8. 8
    Cook the tortellini in the boiling water for 5 minutes or until they float to the surface.
  9. 9
    Drain the tortellini well.
  10. 10
    Reserve 1 tablespoon of the chopped parsley for garnish.
  11. 11
    Add the cooked tortellini and the remaining parsley to the soup; stir to combine.
  12. 12
    Ladle the soup into bowls and scatter with the reserved parsley.

Nutrition Facts

Amount Per Serving
Calories 638.0kcal
% Daily Value *
Total Fat 71.0g110%
Saturated Fat 14.6g73%
Cholesterol 21.8mg8%
Sodium 80.2mg4%
Total Carbohydrate 0.8g1%
Dietary Fiber 0.0g0%
Sugars 0.5g
Protein 1.5g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta may absorb more liquid upon standing, so add a splash of water or stock when reheating.

Variations: Add other vegetables such as spinach, kale, or beans for extra nutrition. You can also use chicken stock and add shredded chicken for a non-vegetarian version.

Tip: If using fresh tortellini, cook according to package instructions. Frozen tortellini can be added directly to the simmering soup without pre-boiling, though it will thicken the broth slightly.

Keywords: tortellini, soup, vegetarian, minestrone, pasta, vegetable, cheese, stock, dinner, comfort food, easy, quick, winter, healthy, budget, family, meal prep, savory, warm
Read it online: https://www.chefs-mate.com/recipe/soup-84/