Fire-Roasted Tortellini Minestrone Soup Recipe

Ingredients

2 tablespoons EACH olive oil AND tomato paste
3 cups diced mirepoix (equal parts onions, carrots, and celery)
6-8 cloves minced garlic
¼ teaspoon red pepper flakes
¼ cup sun-dried tomato pesto (homemade or store-bought)
4 cups chicken or vegetable stock
1 (28-ounce) can diced fire-roasted tomatoes
1 teaspoon Italian seasoning
1 can (15-ounce) red kidney beans, rinsed and drained
1 cup EACH: diced zucchini AND cut green beans
1 (9-ounce) package refrigerated tortellini (I used the cheese variety) (see notes first)
1 ½ cups packed baby spinach
Grated parmesan, for serving

	PREP TIME 15m	COOK TIME 35m	TOTAL TIME 50m
YIELD 7-8 servings (1 cupish)

AROMATICS:

Heat the olive oil in a large 6-quart stockpot or dutch oven over medium-high heat.
Add the mirepoix and sauté for 5-7 minutes or until the onions soften a bit.
Add the garlic and red pepper flakes and continue to sauté for an additional minute.
Add the tomato paste and pesto and saute for another minute until the paste deepens in color and is fragrant.

SIMMER:

Add the stock, tomatoes, Italian seasoning, kidney beans, zucchini, and green beans and allow the soup to reach a simmer.
Then, lower the heat to medium-low, cover, and allow the soup to simmer for 12 minutes if you’re adding the tortellini to the soup, and 18-20 minutes if you are adding the tortellini separately.

FINISH:

If you are adding the tortellini into the soup and allowing it to cook together, add it and allow for it to simmer according to package directions and timings.
Add in the spinach when there are about 1-2 minutes left for the tortellini to be done (just during the last two minutes of simmering if you’re cooking tortellini separately.) Taste and adjust soup with salt and pepper as desired.
Serve immediately topped with grated parmesan cheese and basil pesto!