Sonoma Tortellini Minestrone
Warm, hearty, and bursting with fresh garden flavors, Sonoma Tortellini Minestrone is the ultimate comfort food with a gourmet twist. This vibrant soup blends tender cheese tortellini with a rainbow of nutrient-packed vegetables, including carrots, zucchini, and green beans, all simmered in a rich vegetable broth infused with Italian seasoning. The addition of baby spinach adds a subtle earthiness, while a garnish of shredded Parmesan and fresh basil elevates every bowl to restaurant-quality perfection. Ready in just 45 minutes and perfect for cozy weeknight dinners or meal prepping, this easy-to-make soup is both satisfying and wholesome. Enjoy it as a standalone meal or pair it with a crusty loaf of bread for a truly comforting feast.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 15-ounce can diced tomatoes with juices (canned)
- 6 cups vegetable broth
- 2 teaspoons dried Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 10 ounces cheese tortellini, fresh or frozen
- 2 cups baby spinach, packed
- 0.5 cup Parmesan cheese, shredded (for garnish)
- 2 tablespoons fresh basil, chopped (optional garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic, diced carrots, and celery, cooking for another 3 minutes.
Add the zucchini and green beans to the pot, stirring occasionally for 2-3 minutes.
Pour in the diced tomatoes (with their juices) and vegetable broth.
Season the soup with the Italian seasoning, salt, and pepper. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 15 minutes, allowing the vegetables to soften.
Add the cheese tortellini to the pot and cook according to the package instructions, usually 7-9 minutes for fresh tortellini or longer for frozen.
Stir in the baby spinach during the last 2 minutes of cooking, letting it wilt into the soup.
Taste and adjust seasoning with additional salt and pepper as needed.
Serve the minestrone hot, garnished with shredded Parmesan cheese and chopped fresh basil, if desired.
Nutrition Facts
Calories |
1496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.6 g | 82% | |
| Saturated Fat | 36.7 g | 184% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 188 mg | 63% | |
| Sodium | 5968 mg | 259% | |
| Total Carbohydrate | 161.6 g | 59% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 9.9 g | ||
| Protein | 83.7 g | 167% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1862 mg | 143% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 861 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
