Creamy Tortellini Minestrone


  • 2 tablespoon olive oil
  • 1 ½ cups yellow onion, diced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 4 garlic cloves, minced garlic
  • 32 ounces low-sodium vegetable broth
  • 2 14.5-ounce cans diced tomatoes
  • 2 tablespoon tomato paste
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 9-ounce fresh cheese tortellini
  • 1 14.5 ounce can dark red kidney beans, drained and rinsed
  • 2 cups kale
  • 1 ¼ cups half and half
  • Finely shredded parmesan cheese for serving


  1. Heat oil in a large pot over medium-high heat. Add onions, carrots and celery, sauté 5 minutes.
  2. Add in garlic and sauté 2 minutes longer. Add in broth, tomatoes, tomato paste, basil, oregano, and thyme.
  3. Season with salt and pepper to taste and bring mixture to a boil, then cover and simmer 12 -15 minutes, or until veggies are almost tender.
  4. Add in tortellini and cook about 7 minutes or until cooked through, then add in kidney beans, kale and half and half cook until warmed through and kale is wilted, about 2 minutes longer.
  5. Serve warm with parmesan cheese.



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