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Pesto Minestrone

Name: Pesto Minestrone
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings.
Cuisine: Europe, Italian
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

3 reviews

Test Kitchen Approved

Total Time

Prep/Total Time: 30 min.

Makes

4 servings

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.

Pesto Minestrone Recipe photo by Taste of Home

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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.

Pesto Minestrone

Total Time

Makes

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Ingredients

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