This minestrone is comforting & so quick! You can easily adjust to use whatever veggies you have laying around or swap the tortellini for your preferred pasta. It is a super adaptable recipe!
Minestrone Soup
1 shallot, chopped
1 sweet potato, peeled & chopped
2 tbsp olive oil
1 tbsp dried basil
1 tbsp dried oregano
1 tbsp minced garlic
1 tbsp salt
1 can tomato sauce
1 box chicken stock
2 cups frozen mixed veggies (or fresh)
1 can kidney beans, drained & rinsed
1 pack cheese tortellini
Salt & pepper
In a soup pot, add in chopped shallot & sweet potato to the olive oil. Cover liberally with the salt, oregano & basil. Cook the spices for a minute then add in the fresh garlic. Cook for 1 minute until fragrant and then add the tomato sauce. Bring to a boil and then add your stock. Let boil until potato is beginning to get soft. Add in frozen veggies and kidney beans. Cook for an additional 5 minutes and then add your pasta. Cook according to the package instructions of al dente then remove from heat. Season with more salt & pepper to preference. Serve with parmesan and a drizzle of olive oil. I love dipping toast into this soup!
