Tortellini Minestrone Soup


  • 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


  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



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