Warm up with this vibrant minestrone tortellini soup!
- 2 tablespoons Olive oil
- 1 whole Yellow onion, chopped
- 3 cloves minced garlic
- 1 cup Chopped carrots
- 1 cup Grated celery
- 1 cup Chopped zucchini
- 2 teaspoons Oregano
- 1 teaspoon garlic powder
- 2 teaspoons Dried basil
- ¼ teaspoons Red pepper flakes
- 1 teaspoon Salt
- 1 box (15 oz size) diced fire roasted tomatoes
- 4 cans Water, using tomato cans to measure
- 1 box (size 15 oz) kidney beans, rinsed and drained
- 1-½ cup Fresh tortellini
- Fresh parmesan cheese (optional)
- Fresh basil, to serve (optional)
Heat the olive oil in a large saucepan over medium heat. Add the onions and cook, stirring occasionally, for 5 minutes.
Add the garlic, carrots, celery and zucchini to the pan and heat over medium/high heat. Stir occasionally so vegetables don’t stick together and cook evenly, about 8-10 minutes or until vegetables start to become tender but not too soft.
Stir in oregano, garlic powder, basil, red pepper flakes and salt. Lower the heat to low and let everything cook together for 2-3 minutes.
Puree half of the diced tomatoes. Add the puree and the remaining diced tomatoes, as well as the water. Stir until combined.
Add the rinsed kidney beans and reduce the heat to medium. Cook an additional 5 minutes.
Add the tortellini and cook an additional 5-6 minutes or until the tortellini is al dente. Serve with grated parmesan and torn fresh basil if desired. Enjoy!