Minestrone soup just got a total upgrade with the addition of cheesy tortellini and half and half! It's a hearty, veggie packed, comforting soup that people of all ages will love!
Ready in: 40minutes
1 1/2cupsdiced yellow onion
1cup1-inch cut fresh green beans
1 1/2 Tbspminced garlic(4 cloves)
3(14 oz) canslow-sodium chicken broth or vegetable broth, or more to thin as desired
2(14.5 oz) cansdiced tomatoes
1 1/4cups halved and sliced zucchini (1 small)
1 tspdried oregano
1/2tsp dried thyme
Salt and freshly ground black pepper
1 (9 oz) pkg.refrigerated three cheese tortellini
1 (14.5 oz) candark red kidney beans, drained and rinsed
2cupschopped fresh spinach
1 1/4cupshalf and half**
Finely shredded parmesan cheese, for serving
Heat oil in a large pot over medium-high heat. Add onions, carrots and celery, saute 5 minutes.
Add in green beans and garlic and saute 2 minutes longer. Add in chicken broth, tomatoes, tomato paste, zucchini, basil, oregano and thyme.
Season with salt and pepper to taste and bring mixture to a boil, then cover and simmer 12 -15 minutes, or until veggies are almost tender.
Add in tortellini and cook about 7 minutes or until cooked through, then add in kidney beans, spinach and half and half cook until warmed through and spinach is wilted, about 2 minutes longer.
Stir in more broth (up to 1 cup) if you'd like a more brothy soup. Serve warm with parmesan cheese.
Recipe source: Cooking Classy
*If you don't have the dried herbs listed here 1 Tbsp dried Italian seasoning will work great too.**2/3 cup cream mixed with 2/3 cup milk or broth will work great in place of half and half.Use other vegetables here you might already have on hand such as asparagus, yellow squash, mushrooms or peas.