Vegetable Minestrone with Cherry Tomatoes and Tortellini

The addition of halved cherry tomatoes and tortellini makes this minestrone unique. It’s a full-bodied soup, and could be your main course when served with a green salad.

1. Lightly coat a large, nonstick pot with cooking spray, add the oil and set over medium-high heat. Add the onion and garlic and sauté for 4 minutes or until the onion is just softened.

2. Add the carrots, parsnips, stock, tomato paste, basil, salt and pepper. Bring to a boil, then reduce the heat to medium and cook for i2 minutes or until the vegetables are just tender.

3. Stir in the cherry tomatoes, tortellini and half (about 2 Tbsp) of the Parmesan cheese. Cover and cook for 5 minutes over medium heat or until the tortellini is heated through and the vegetables are tender. Add the spinach and cook for 1 minute. Serve in bowls, and garnish with the remaining Parmesan.

2 tsp vegetable oil
1 cup chopped onion
2 tsp finely chopped garlic
1/2 cup chopped carrots
1/2 cup chopped parsnips
4 cups vegetable (or chicken) stock
2 Tbsp tomato paste
1 tsp dried basil
pinch of salt
1/4 tsp pepper
1 1/2 cups cherry tomatoes, sliced in half
1 cup frozen cheese tortellini
1/4 cup grated Parmesan cheese
2 cups baby spinach leaves

Nutritional Analysis per Serving

Calories 217
Protein 12 g
Fat 6.7 g
Saturated Fat 2.4 g
Carbohydrates 28 g
Cholesterol 16 mg
Sodium 693 mg
Fiber 3.9 g

Prep Time: 15 minutes
Cook Time: 22 minutes

Make Ahead: Prepare up to a day in advance, but add the tortellini just before serving.

Serves 4

Nutrition Watch:Tomato paste is a by-product of tomatoes. Tomatoes, due to their lycopene, have been shown to be helpful in reducing the risk of prostate cancer.

Share on facebook
Share on pinterest
Share on twitter
Share on linkedin