Tortellini Minestrone Soup

Ingredients:

  • 3 Tbsp. extra virgin oil
  • 1 medium sweet onion
  • 2 medium carrots, sliced thin
  • 2 cloves garlic, minced
  • 1/2 tsp. kosher salt, divided
  • 1/8 tsp. black pepper
  • 1/8 tsp. cracked red pepper flakes
  • 6 c. low sodium chicken broth
  • 1 can 14.5 oz diced tomatoes with basil, garlic & oregano, undrained
  • 1/4 c.finely grated Parmesan cheese
  • 1 pkg. 9 oz. refrigerated 3-Cheese tortellini pasta
  • 1 1/2 c baby arugula

Instructions:

  1. Heat the olive oil in a large pot over medium high heat.
  2. Add onion, carrots, garlic, 1/4 tsp salt, black pepper and red pepper flakes.
  3. Saute,stirring frequently, until the vegetables are softened, about 7 minutes.
  4. Pour in the chicken broth, along with the diced tomatoes and the remaining 1/4 tsp. salt.
  5. Bring to a boil; add tortellini and reduce heat to a simmer.
  6. Cook 8-9 minutes or until pasta is tender.
  7. Stir in Parmesan cheese and arugula and allow greens to wilt.
  8. Ladle into bowls and sprinkle with additional Parmesan, if desired.

Recipe by Lemon Tree Dwelling at http://www.lemontreedwelling.com

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s