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Pesto Minestrone

Natalie Cataldo relies on store-bought pesto to provide mild flavor to this chunky tortellini and vegetable soup. "It's a hit in my house," says the Des Moines, Iowa cook. "If you don't like zucchini, use another vegetable," she suggests.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 1/2 cup chopped onion
  • 2 teaspoons olive oil
  • 1 teaspoon minced garlic
  • 2-1/4 cups water
  • 2 cups frozen mixed vegetables
  • 1 can (14-1/2 ounces) vegetable broth
  • 3/4 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 package (9 ounces) refrigerated cheese tortellini
  • 2 cups diced zucchini
  • 2 tablespoons prepared pesto

Directions

  • In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the water, mixed vegetables, broth, oregano, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 3 minutes.
  • Add the tortellini, zucchini and pesto. Simmer, uncovered, 7-9 minutes longer or until pasta and vegetables are tender.
Nutrition Facts
1 cup: 337 calories, 12g fat (4g saturated fat), 30mg cholesterol, 1063mg sodium, 47g carbohydrate (8g sugars, 7g fiber), 15g protein.

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