When I owned ran my deli/coffee shop I made soups every day so I had to come up with new soups for a change to the menu. This Tortellini Minestrone Soup was one of my favorites to make because it was so simple, yet full of flavor. If you’re looking for a quick fix dinner on a cold day, you’ll just love how easy this is to make. It pairs perfectly with a grilled cheese sandwich or even a big slice of crusty bread! Enjoy!
1/2 pound of fresh or frozen tortellini
1 28 -32 oz. can red kidney beans
1 16 oz can of chick peas
1 can chopped tomatoes
1 bay leaf
2 large carrots (sliced to 1/4 inch)
1 large celery stalk (diced)
1 medium onion (diced)
2 cloves garlic (diced)
2 tablespoons olive oil
4 cups chicken broth
4 cups of water
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon or more fresh chopped basil
1/2 teaspoon oregano
Parsley for garnish
Red pepper flakes for garnish
Saute the onion, garlic, celery, carrot, and bay leaf in the olive oil for about 5 minutes on medium heat. Add the broth, water, tomatoes and seasonings.
Let come to a boil and cook for 5 minutes longer. Add the beans, chick peas and tortellini. Let come to a boil, stir cover and let cook for about 15-20 minutes until tortellini is tender. Taste and add more seasoning if desired. Turn off heat until ready to serve. Add the parsley, red pepper flakes and more olive oil as garnish.