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.
Fresh Cheese Tortellini(ContainsEgg, Milk, Gluten)
Vegetable Broth Concentrate
Salt and Pepper*
Before starting, preheat the oven to 425°F and wash and dry all produce. Peel, then cut carrots into 1/4-inch pieces. Trim beans, then cut into 1-inch pieces. 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, beans and 1 tsp sugar (dbl for 4 ppl). Season with salt and pepper. Cook, stirring often, scraping any brown bits from the bottom of the pot, until carrots are tender-crisp, 4-5 min.
Add garlic and tomato sauce to the pot with veggies. Cook, stirring often, until fragrant, 1 min. Add Italian seasoning, broth concentrates, crushed tomatoes, and 3 cups water (dbl for 4 ppl). Stir together. Cover and bring to a boil over high heat.
Once boiling, add tortellini to the pot and reduce the heat to medium. Cook, still covered, stirring occasionally, scraping up any browned bits from bottom of pot, until tortellini is tender, 4-5 min.
While the soup cooks, cut ciabatta into 1-inch pieces. Toss ciabatta with 1/2 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Sprinkle over Parmesan. Toast in the middle of the oven, stirring halfway through cooking, until lightly golden, 5-6 min.
Divide the tortellini minestrone between bowls. Top with the cheesy croutons.