Food · Savoury

Tortellini Minestrone Soup

Cold days are definitely here and I am a bit fed up with eating soups for every meals. So I was trying to find an alternative and tortellini minestrone soup seems like a good one. It’s warm, it’s comforting… It makes you want to spend the day wrapped in a blanket watching TV with your bowl in your hands. So if like me you are freezing and running out of ideas to warm yourself up here is the recipe of my Tortellini Minestrone Soup!
  • 1 tbsp olive oil
  • 200g diced pancetta
  • 1 onion finely chopped
  • 2 garlic gloves finely chopped
  • 2 carrots finely chopped
  • 2 celery stalks finely chopped
  • 1L chicken stock
  • 600ml tomato purée
  • 1 tbsp fresh herbs
  • 1 pack cheese tortellini
  • 1 can kidney beans
  • Grated parmesan
  1. Heat oil in a large saucepan over medium heat. Add the pancetta, onion, garlic. When the onion is getting transparent add your carrots and celery let it cook for 2-3 minutes until softened.
  2. Add the chicken (or vegetable) stock, tomato purée, the herbs and bring to a simmer. Cook for 5-6 minutes until the vegetables are tender.
  3. Cook the tortellini in boiling, salted water like indicated on the package. While it cooks, add the small can of kidney beans in the soup. When your totellini are cooked drain them and add them in the minestrone.
  4. Serve the Tortellini Minestrone Soup in bowls with grated parmesan on top.

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