The addition of fresh cheese tortellini turns a simple vegetable minestrone something special—a school-night supper that comes together in under 45 minutes.
- Yields: 6 to 8 servings
- Difficulty: Easy
- Total: 40 mins
- Active: 30 mins
- Olive oil
- 1 yellow onion, diced
- Kosher salt
- 1 large or 2 medium carrots, peeled and diced
- 1 stalk celery, thinly sliced
- 2 small or 1 medium zucchini, quartered and sliced
- 1 tablespoon chopped fresh herbs, such as thyme, oregano, and/or marjoram
- 1 (14-ounce) can crushed tomatoes
- 4 to 5 cups chicken or vegetable broth
- 3/4 pound fresh cheese tortellini
- Grated Parmesan cheese, for garnishing
- Chopped fresh basil, for garnishing
- Crusty Italian or French bread, for serving
- In a heavy soup pot over medium heat, warm a glug of olive oil, then add the onion, and a big pinch of salt. Cook, stirring, until starting to turn golden, about 5 minutes. Add the carrots and celery and cook, stirring, until tender, about 5 minutes. Add the zucchini, herbs, crushed tomatoes, and broth and bring to a simmer. Lower the heat to medium-low and simmer until the veggies are tender, about 10 minutes, and while you boil the pasta.
- While the sauce is simmering, bring a large pot of salted water to a boil over high heat. Add the tortellini and cook according to the package directions until just shy of al dente. Drain well.
- Add the tortellini to the soup base and stir to combine well. Simmer until heated through. Serve in soup bowls, garnished with the Parmesan and basil, along with some crusty bread.