Tortellini Minestrone Soup

September 23rd marked the first day of fall. Although the weather hasn’t quite caught up to the calendar yet here in the Midwest, the mornings are definitely chillier and the leaves show notes of turning. Instead of posting yet another pumpkin recipe (don’t worry, I will eventually!), I thought I would be a good time to share a comforting soup with you.

This is extremely easy, delicious and chock full of vegetables. It’s also easily customizable to your particular tastes. Feel free to make it a “kitchen sink” soup or sorts and throw in whatever vegetables or protein you have on hand. Whatever you decide, put a pot on and enjoy bundled up in your favorite sweatshirt because it’s officially fall!

Tortellini Minestrone Soup

Serves 6-8


2 small zucchinis (or 1 large), diced

¾ C carrots, chopped

1-14.5 oz. can kidney beans, drained and rinsed

1-14.5 oz. can tomato sauce*

1-14.5 oz. can diced tomatoes*

2-14.5 oz. cans reduced sodium chicken or vegetable broth**

½ lb. ground beef or turkey

6-9 oz. package cheese tortellini

½ Tablespoon olive oil

2 cloves garlic

1 Tablespoon Italian seasoning

Pepper to taste


In a large soup pot, add olive oil and brown ground beef or turkey on medium heat. Add garlic, zucchini and carrots and sauté for 2-3 minutes. Add beans, tomato sauce, diced tomatoes, broth, seasonings, and tortellini. Reduce heat and simmer until tortellini expands and is cooked through. Pour into bowls and top with additional Parmesan cheese if desired.

*choose reduced/lower sodium options when available

**I prefer a thicker soup, if you want it to be thinner add another can of broth.



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