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TORTELLINI MINESTRONE SOUP #soup #tortellini #noodle #shrimp #healthydinner

TORTELLINI MINESTRONE SOUP #soup #tortellini #noodle #shrimp #healthydinner

This Tortellini Minestrone Soup is stacked with veggies and pressed with delightful flavor! Prepared in only 30 minutes!

Being a nourishment blogger, I at times need to chuckle at how regularly I don't want to make supper. Since I've quite recently spent the whole day in the kitchen. Since I generally feel the strain to make something blog-commendable. Since a fraction of the time, it feels like regardless of what I wind up making, my children will figure out how to look with disdain upon it. Which kinda sorta removes the enjoyment from it… you know what I mean?

So here's the way it went. I began making it… .and afterward… .I was finished! Much the same as that. Without a doubt, it required some slashing of vegetables, and obviously, it required some intermittent blending, however beside that? This soup makes itself. The flavors are basic and spot on, the flavoring is perfect, and I love the way that it's a supper I feel incredible about serving my family.

TORTELLINI MINESTRONE SOUP #soup #tortellini #noodle #shrimp #healthydinner

Also try our recipe : VEGAN BAKED ZITI #vegan #baked #healthyrecipes #dinner #food

Ingredients :

  • 3 Tbsp. extra virgin olive oil
  • 1 medium sweet onion diced
  • 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 kidney beans drained
  • 1 can 15 oz. diced tomatoes with basil, garlic, and oregano, undrained
  • 1/4 c. finely grated Parmesan cheese or more to taste
  • 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 kidney beans and tortellini and reduce heat to a medium simmer.
  6. Cook 8-9 minutes or until pasta is tender.
  7. Stir in Parmesan and arugula and allow greens to wilt.
  8. Ladle into bowls and sprinkle with additional Parmesan, if desired.


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