She Strengthens

Quick and Delicious School-Night Supper

Transforming a Simple Vegetable Minestrone

Adding fresh cheese tortellini to a basic vegetable minestrone takes this dish from ordinary to extraordinary. This quick and easy recipe is perfect for a busy school night, ready in under 45 minutes and serving 6 to 8 people.

The Essential Ingredients

• 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 (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 and chopped fresh basil for garnishing
• Crusty Italian or French bread for serving

Step-by-Step Instructions

Sauteing the Aromatics

In a heavy soup pot over medium heat, warm a glug of olive oil. Add the diced onion and a pinch of salt, cooking until the onion starts to turn golden, about 5 minutes. Then, add the diced carrots and celery, cooking until they’re tender, another 5 minutes.

Adding the Veggies and Broth

Next, add the sliced zucchini, chopped fresh herbs, crushed tomatoes, and broth to the pot. Bring the mixture to a simmer, then lower the heat to medium-low and let it cook until the vegetables are tender, about 10 minutes.

Cooking the Tortellini

While the sauce is simmering, bring a large pot of salted water to a boil over high heat. Add the fresh cheese tortellini and cook according to the package directions until just shy of al dente. Drain the tortellini well.

Combining the Tortellini and Soup Base

Add the cooked tortellini to the soup base and stir to combine well. Simmer the mixture until the tortellini is heated through.

Serving and Enjoying

Serve the minestrone in soup bowls, garnished with grated Parmesan cheese and chopped fresh basil. Offer crusty Italian or French bread on the side for a satisfying and delicious meal.