Minestrone-Inspired Tortellini Soup
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Minestrone-Inspired Tortellini Soup

Minestrone-Inspired Tortellini Soup

with Cheesy Croutons

Tonight's dinner is an Italian classic! Warming and filling minestrone soup gets an upgrade with cheese-filled tortellini. A sprinkle of shredded parm is the perfect finishing touch to this hearty weeknight meal.

Tags:
Veggie
Allergens:
Egg
•Milk
•Wheat
•Barley

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

350 g

Cheese Tortellini

(Contains Egg, Milk, Wheat)

370 mL

Crushed Tomatoes

1 tbsp

Italian Seasoning

113 g

Mirepoix

2 unit

Vegetable Broth Concentrate

2 unit

Garlic, cloves

1 unit

Ciabatta Roll

(Contains Barley, Wheat)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

2 tbsp

Tomato Sauce Base

56 g

Baby Spinach

56 g

Green Peas

1 tsp

Garlic Salt

Not included in your delivery

1 tsp

Sugar*

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories890 kcal
Fat21 g
Saturated Fat6 g
Carbohydrate140 g
Sugar21 g
Dietary Fiber12 g
Protein31 g
Cholesterol55 mg
Sodium2050 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pot
•Measuring Spoons
•Measuring Cups
•Baking Sheet
•Parchment Paper

Cooking Steps

Prep
1

Before starting, preheat the oven to 425°F. Wash and dry all produce. Peel, then mince or grate garlic. Roughly chop spinach.

Cook veggies
2

Heat a large pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then mirepoix, peas and 1 tsp sugar (dbl for 4 ppl). Season with salt and pepper. Cook, stirring often, scraping any browned bits from the bottom of the pot, until veggies are tender-crisp, 4-5 min.

Start soup
3

Add garlic and tomato sauce base to the pot with veggies. Cook, stirring often, until fragrant, 1 min. Add 3 cups water (dbl for 4 ppl), Italian Seasoning, half the garlic salt, broth concentrate and crushed tomatoes. Stir to combine. Cover and bring to a boil over high.

Finish soup
4

Once boiling, add tortellini to the pot, then reduce heat to medium. Cook, still covered, stirring occasionally and scraping any browned bits from the bottom of the pot, until tortellini is tender, 2-3 min. Season with salt and pepper, to taste.

Make cheesy croutons
5

Meanwhile, cut ciabatta into 1-inch pieces. Add ciabatta pieces, remaining garlic salt and 1/2 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with pepper, then toss to coat. Sprinkle half the Parmesan over top. Toast in the middle of the oven, stirring halfway through, until lightly-golden, 6-8 min.

Finish and serve
6

Add spinach to the pot with soup. Stir carefully to wilt, 1 min. Divide soup between bowls. Top with cheesy croutons and remaining Parmesan.