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Pesto Minestrone Recipe

Pesto Minestrone Recipe photo by Taste of Home

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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.

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Pesto Minestrone Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

5 25 30

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. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 337 calories, 12 g fat (4 g saturated fat), 30 mg cholesterol, 1,063 mg sodium, 47 g carbohydrate, 7 g fiber, 15 g protein.

Originally published as Pesto Minestrone in Quick Cooking January/February 2005, p43

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Pesto Minestrone

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Reviewed on Jan. 30, 2013 by carlygiles

I loved it and thought it was absolutely delicious! I made it with the zucchini and enjoyed that, but I'd like to try a different vegetable next time. Any suggestions?

Reviewed on Aug. 23, 2010 by PaigeIdzerda

This is a great soup recipe, quick and easy to make, a favorite in our household.