Minestrone Soup with Tortellini
This Minestrone Soup with Tortellini is comforting and adaptable. Optional Parmesan rind brings depth of flavor to the broth. Use seasonal veggies and your favorite tortellini filling. A nourishing one-pot wonder you can customize to your heart's content.
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Servings: 8 servings
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.