Minestrone Tortellini Soup
with Cheesy Croutons
An Italian classic. Warming and filling minestrone soup gets an upgrade with cheese-filled tortellini. A final flourish of shredded parm is the perfect finishing touch to this hearty and warm weeknight meal.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
(Contains Egg, Milk, Wheat)
Vegetable Broth Concentrate
Parmesan Cheese, shredded
Tomato Sauce Base
Not included in your delivery
Before starting, preheat the oven to 425°F. Wash and dry all produce. Peel, then cut carrot into 1/4-inch pieces. Trim green beans, then cut into 1-inch pieces. Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl). Peel, then mince or grate garlic.
Heat a large pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions, carrots, green beans 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 carrots are tender-crisp, 4-5 min.
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 concentrates and crushed tomatoes. Stir to combine. Cover and bring to a boil over high heat.
Once boiling, add tortellini to the pot, then reduce heat to medium. Cook, still covered, stirring occasionally and scraping up any browned bits from the bottom of the pot, until tortellini is tender, 4-5 min. Season with salt and pepper.
While minestrone cooks, cut ciabatta into 1-inch pieces. Add ciabatta, 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.
Divide tortellini minestrone between bowls. Top with cheesy croutons and remaining Parmesan.