I always feel good when I have a big pot of soup simmering on the stove. And this recipe truly makes a big pot of soup, so be prepared! The recipe is inspired by this Spinach Tortellini Soup from Budget Bytes. I added white beans and zucchini, and renamed it because the soup reminded me so much of minestrone.
I like that the soup is packed with vegetables and really filling, and the tortellini bites are such a treat! The recipe offers a great way to stretch an ingredient that is both more expensive and more calorie dense. If you’d like just a little more cheese, sprinkle some freshly grated Parmesan on top, because that’s what I did right after I took this photo. This is really a delicious soup, so gather your family and friends, or get out some Tupperware, and make your own big pot.
1 T olive oil
1 large Vidalia onion, peeled and chopped
2 t minced garlic
1 (28 oz.) can crushed tomatoes
1 (28 oz.) can tomato sauce
28 oz. water
1 t Italian seasoning
1 (15 oz.) can cannellini beans, rinsed and drained
1 (10 oz.) package frozen spinach
1 (8 oz.) package frozen zucchini
1 (12-13 oz.) bag frozen cheese tortellini
Heat olive oil in a large pot. Saute onion and garlic on medium-low heat for 10-15 minutes, until softened. Add tomatoes, tomato sauce, water, Italian seasoning, and beans, and simmer for 5-10 minutes. Add spinach, zucchini, and tortellini, and simmer for 10 minutes, or until the vegetables and tortellini are tender.
-Adapted from Budget Bytes