3-Bean Tortellini Minestrone Soup

Slowly simmered to savory perfection, 3-Bean Tortellini Minestrone Soup loaded with three different types of beans, cheese tortellini and a variety of fresh vegetables, creating a flavorful and filling meal.

Be sure to check out the rest of our best soup, stew and chili recipes, too!

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A special thanks to READ for this recipe, courtesy of Joy of Eating.

3-Bean Tortellini Ministrone Soup

The combination of beans, vegetables and tortellini provides a hearty and satisfying meal that will keep you full and satisfied for hours.

The dish is also incredibly versatile, as you can swap out the vegetables or beans to suit your taste or what you have on hand.

This recipe takes 20 minutes to prep and just 25 minutes to cook.

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Ingredients:

• 1 can (15 ounces) READ 3-Bean Salad
• 1/2 cup extra-virgin olive oil
• 1/2 medium yellow onion, diced
• 3 peeled garlic cloves, minced
• 2 pinches salt, plus additional to taste, divided
• 1 teaspoon Italian seasoning
• 1/4 teaspoon black pepper, plus additional to taste, divided
• 3 small carrots, trimmed, peeled and diced
• 2 celery stalks, trimmed and diced
• 1 medium zucchini, diced
• 1 can (28 ounces) diced tomatoes, undrained
• 1 Parmesan rind (optional)
• 6 cups low-sodium vegetable broth
• 9-10 ounces refrigerated cheese tortellini
• 2 cups baby spinach
• jarred pesto, for serving (optional)

Directions for Tortellini Minestrone Soup

Drain and rinse bean salad; set aside.

In large pot over medium heat, heat olive oil. Add onions, garlic and 1 pinch salt; saute until translucent, 3-4 minutes. Stir in Italian seasoning and 1/4 teaspoon black pepper. Cook until fragrant, about 1 minute. Add carrots, celery and zucchini with remaining pinch salt. Cook, stirring occasionally, until vegetables are crisp tender, 5-7 minutes.

Stir in tomatoes. Add Parmesan rind, if desired. Cook about 10 minutes until most tomato juice evaporates. Pour in vegetable broth. Bring to boil. Add tortellini; cook 2 minutes, or just until tender. Stir in bean salad and spinach. Cook 2-3 minutes to heat through.

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Season with additional salt and black pepper, to taste. Serve garnished with pesto, if desired.

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