Vegetarian Tortellini Minestrone
 
 
A hearty vegetarian tortellini minestrone filled with vegetables and chickpeas.
Yield: 6 servings
Ingredients
  • 3 tablespoons olive oil
  • 1 large onion, peeled and chopped
  • 4 garlic cloves, minced
  • 3 carrots, peeled and chopped
  • 1 lb zucchini, chopped
  • 1 potato, peeled and chopped
  • 4 cups vegetable broth
  • 1 15 oz. can of cooked chickpeas, drained
  • 1 28 oz. can of peeled San Marzano tomatoes, with juice
  • Salt, to taste
  • 1 bunch of kale, leaves chopped
  • 28 oz package frozen tortellini
  • Grated parmesan cheese and red pepper flakes for garnish
Instructions
  1. Heat olive oil in a large pot over medium high heat. Add the onion and garlic. Saute until softened, about 4 minutes. Add in the carrot, zucchini, and potato. Saute for another 2-3 minutes.
  2. Add in the vegetable broth, chickpeas, and tomatoes (crush them with your hands as you add them). Season with a few pinches of salt. Bring to a boil and then lower the heat to a simmer. Cook for 30 minutes.
  3. Stir in the kale and tortellini. Simmer until cooked through, about 5-7 minutes. Season to taste with salt and black pepper.
  4. Pour into serving bowls and top with spoonfuls of parmesan cheese and red pepper flakes.
Notes
Recipe slightly adapted from Food52
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2020/04/vegetarian-tortellini-minestrone.html