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When it comes to comfort food, a steaming bowl of soup often tops my list. This versatile Minestrone Soup with Tortellini is not only comforting but incredibly nourishing. It’s a one-pot hearty, healthy meal that’s adaptable. Minestrone is great for weeknight meals. It’s also the perfect bookend meal with other heavy meals—I serve it the night before a big holiday feast, or a day or two after.
Nourishing Goodness of Minestrone Soup
The beauty of this versatile Minestrone Soup with Tortellini is that it is full of nourishing ingredients. The recipe has been trending recently due to the Blue Zone’s research/book, highlighting it as a nutritional powerhouse. Beans provide plant-based protein and fiber, keeping you full and satisfied. Fresh vegetables like carrots, celery, and greens contribute essential vitamins and minerals. I added tortellini to add a bit of indulgence. Topped with plenty of antioxidant-rich extra virgin olive oil–this is a satisfying, healthy soup.
Versatile Soup Recipe Simplicity
One-pot meals are a lifesaver for many, and this soup is no exception. It’s an easy, versatile, and time-saving choice. No need to cook various components separately…everything comes together in a single pot, creating a harmonious blend of flavors. Don’t feel bad for leaving an ingredient out if you are missing something. This recipe is meant to be resourceful and to use items you have on hand. No minestrone police will come to your door if you forget the fennel!
Minestrone & Tortellini Soup Seasonal Adaptations
Depending on the season I like to modify the ingredients. Summer is all about zucchini, potatoes, and green beans. In the fall, you can swap out zucchini for cabbage and add interesting greens. When spring arrives, consider fresh favas and peas and asparagus and omitting the tomatoes for a more bright green soup. You can also use almost any bean you’d like in this soup. With endless possibilities, this soup recipe is a great way to utilize what’s in season and what you have on hand.
And speaking of resourcefulness, Parmesan rind is one of our go-to flavor bombs in this soup. We store used Parmesan rinds in our cheese drawer for things like this soup. By throwing the rind in while everything is cooking, the cheesy flavor infuses into the broth and imparts a unique depth of flavor.
Shortcut Savvy Ideas
To speed up mealtime cooking, chop your vegetables in the morning or the night before. If all your ingredients are prepped and ready to go, cook time will be for tossing in ingredients and waiting for them to cook. Prepping ahead of time also makes for less mess. The goal is to make a nourishing meal that fits in your busy schedule.
We all have those days when we need a shortcut without compromising quality. Feel free to use canned beans or frozen vegetables if you’re short on time. They work perfectly and reduce the cooking time significantly.
This is a great dish for busy weeknights and a delightful meal for the entire family. Don’t hesitate to try this recipe and make it your own.
Minestrone Soup with Tortellini
Ingredients
- 1 tablespoon olive oil
- 2 leeks thinly sliced
- 1 fennel bulb diced
- 3 carrots diced
- 3 celery stalks diced
- 3 cloves garlic minced
- 1 can San Marzano tomatoes 14-28 ounces
- 6 cups vegetable broth
- 1 ½ cup fresh or dried large lima beans soaked overnight if using dried
- 1 Parmesan rind for added flavor
- 1 fresh twig of rosemary
- 3 twigs of fresh oregano
- 1 cup potatoes diced (You can use red or Yukon gold potatoes, or for color purple – just blanch them first so broth doesn't turn colors)
- 1 cup green cabbage savoy works well
- 1 cup swiss chard chopped, can sub spinach, kale or another mild green
- 1 cup tortellini cheese or spinach-filled
- Salt and pepper to taste
- Parmesan cheese grated, optional, for serving
- extra virgin olive oil good quality for topping soup
Instructions
- Heat olive oil in a large pot over medium heat. Add leeks, fennel, carrots, and celery and salt and pepper. Sauté for about 5 minutes until the vegetables soften.
- Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Pour in the diced tomatoes, vegetable broth, fresh or dried lima beans, Parmesan rind, rosemary, and oregano twigs. Bring the mixture to a boil. Taste broth and season to taste with more salt and pepper if needed.
- Reduce the heat, cover the pot, and let it simmer for about 25 minutes, or until the beans start to become tender.
- Add potatoes and continue to simmer for another 15-20 minutes. At this point the potatoes should be fork tender and the beans should be finished cooking.
- Remove and discard the Parmesan rind, rosemary, and oregano twigs.
- Add the cabbage and tortellini and cook until they are tender, following the package instructions.
- Turn off the heat and stir in the chopped greens and cook until wilted.
- Season the soup with salt and pepper to taste.
- Serve the soup hot, optionally garnished with olive oil and grated Parmesan cheese.
Notes
- Seasonal swaps: Swap vegetables based on what’s in season. For example, use peas in spring or asian greens in the fall.
- Bean versatility: Try different types of beans for variety. Fava, cannellini, kidney beans, or even chickpeas work well.
- Customize the herbs: Fresh basil, parsley, or a touch of thyme can add unique flavors.
- Tortellini types: Experiment with different tortellini fillings – cheese, spinach, or mushroom.
- Veganize: For a vegan version, skip the cheese and even a vegetable tortellini.
- Gluten-free or Whole wheat: Use gluten free or whole wheat tortellini for a healthier twist.
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