Minestrone Tortellini Soup
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Minestrone Tortellini Soup

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.

Tags:
Veggie
Allergens:
Egg
Milk
Wheat
Gluten

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

170 g

Carrot

2 unit

Vegetable Broth Concentrate

2 unit

Garlic, cloves

1 unit

Ciabatta Roll

(Contains Gluten)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

2 tbsp

Tomato Sauce Base

56 g

Yellow Onion

170 g

Green Beans

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

Calories910 kcal
Fat23 g
Saturated Fat6 g
Carbohydrate145 g
Sugar23 g
Dietary Fiber13 g
Protein31 g
Cholesterol65 mg
Sodium2130 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

Peeler
Large Pot
Measuring Spoons
Measuring Cups
Baking Sheet
Parchment Paper

Instructions

Prep
1

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.

Start minestrone
2

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.

Cook minestrone
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 concentrates and crushed tomatoes. Stir to combine. Cover and bring to a boil over high heat.

Add tortellini
4

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.

Make croutons
5

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.

Finish and serve
6

Divide tortellini minestrone between bowls. Top with cheesy croutons and remaining Parmesan.