One Pot Summer Vegetable Tortellini Minestrone
A one pot summer vegetable tortellini minestrone made with summer's bounteous fresh vegetables, like zucchini, bell peppers, and corn!
Yield: 6 servings
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 6 oz carrots, peeled and diced
  • 1 red bell pepper, diced
  • 3 garlic cloves, chopped
  • 2 tsp italian seasoning
  • 1 tsp smoked paprika
  • 3 tbsp tomato paste
  • 5 cups vegetable broth
  • 14 oz canned diced tomatoes
  • 8 oz zucchini, diced
  • 1 parmesan cheese rind (optional)
  • 1 bay leaf
  • 10 oz frozen corn
  • 14 oz can white beans, drained and rinsed
  • 22 oz frozen cheese tortellini
  • 8 basil leaves, chiffonade
  1. Heat a large pot or Dutch oven over medium heat. Add the oil and heat until shimmering. Add the onions, carrots, and bell peppers to the pot and saute until tender and just starting to caramelize, about 7 minutes. Season to taste with a large pinch of salt.
  2. Stir in the garlic, Italian seasoning, smoked paprika, and tomato paste. Saute for 2 minutes. Add in the vegetable broth and tomatoes, stirring to combine.
  3. Add the zucchini, parmesan rind, and bay leaf to the pot. Bring to a boil and then lower heat to a simmer. Allow to simmer until the zucchini is tender, about 7 minutes.
  4. Once the zucchini is tender, stir in the corn, beans, and tortellini. Simmer until the tortellini is cooked through, about 5-7 minutes. Season to taste with salt and black pepper.
  5. Divide the soup among 6 serving bowls and top with the basil. Serve warm.
Adapted slightly from Cook Smarts
Recipe by Joanne Eats Well With Others at