Easy Dutch Oven Minestrone Soup
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 8 servings (2-3/4 quarts).
This Dutch oven minestrone soup is quick to prepare with shortcut ingredients and is ready in less than an hour. Add a salad and a warm, crusty loaf of bread to round out the meal. —Joan Hallford, North Richland Hills, Texas
Ingredients
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2 cans (14-1/2 ounces each) beef broth
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1 jar (24 ounces) marinara sauce
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3 cups frozen mixed vegetables, thawed
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1 can (15-1/2 ounces) navy beans, rinsed and drained
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24 frozen fully cooked Italian meatballs, thawed
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5 ounces frozen chopped spinach, thawed and squeezed dry (about ½ cup)
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1 package (9 ounces) refrigerated cheese tortellini
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Shredded Parmesan cheese
Directions
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1.
In a Dutch oven, combine broth, marinara sauce and mixed vegetables. Bring to a boil; add beans, meatballs and spinach. Simmer, uncovered, for 5 minutes. Stir in tortellini; cook 7 minutes longer. Serve with Parmesan cheese.
Nutrition Facts
1-1/3 cups: 384 calories, 15g fat (6g saturated fat), 36mg cholesterol, 1467mg sodium, 44g carbohydrate (7g sugars, 9g fiber), 21g protein.
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