Spinach tortellini minestrone soup with a kick of spice! This twist on the classic vegetable soup is full with flavor and good for you ingredients.
I have been craving hearty minestrone soup like crazy this season. Maybe with all the indulging over the holidays, the abundance of vegetables just sounds so satisfying to me. However, it’s still so filling and satisfying. I wanted to put a twist on the classic minestrone by adding a little bit of spice and spinach tortellini. I get the spinach tortellini from Trader Joe’s and I absolutely love it.
For the spice I added Trader Joe’s Italian bomba sauce. If you don’t like spice, I would leave this ingredient out. Also, if you don’t have access to a Trader Joe’s – you can get Calabrian chili paste at a lot grocery stores, Italian markets or online here. A little goes a long way this stuff so be careful! Maybe add a little, taste then add more if need be. It has great flavor and goes perfectly with this veggie packed soup.
Other soup recipes you will love:
- Creamy harissa tomato soup
- CrockPot creamy chicken tortilla soup
- Chicken & cauliflower gnocchi soup
- Butternut squash and apple soup
- Healthy & spicy egg roll soup
- Lazy wonton soup
I hope you love this delicious spinach tortellini minestrone soup!Print
1 (10 oz) package spinach tortellini
2 tbsp olive oil
1 yellow onion, finely chopped
4 stalks of celery, sliced
4-5 carrots, peeled and sliced
2-3 cloves of garlic, minced
1 cup peas
1 (15 oz) can kidney beans, drained and rinse
4 cups vegetable broth
2 tbsp tomato paste
2–3 tsp Trader Joe’s Italian bomba sauce, or Calabrian chili paste, omit if you don’t want it spicy
1 (15 oz) can crushed tomatoes
2 tsp Italian seasoning
2 bay leaves
salt and pepper to taste
fresh basil ribbons to taste for topping
shaved parmesan for topping, optional
In a large pot over medium heat add the olive oil.
Add onion, celery and carrots and season with salt and pepper. Let cook 4-5 minutes, stirring occasionally.
Add garlic and let cook for another 30 seconds, stirring frequently.
Add crushed tomatoes, vegetable broth, tomato paste, Italian bomba sauce, Italian seasoning, bay leaves, salt and pepper. Bring to a simmer.
Add kidney beans and peas. Simmer for an additional 15 minutes.
If you plan on serving all of this soup right away, add spinach tortellini and let cook 4-5 minutes or until it is soft. If you plan on eating a lot of the soup at a later time, cook the spinach tortellini separately and add it in the bowls of soup as you serve it.
Taste soup and adjust seasonings if need be. Remove bay leaves.
Ladle soup into bowls and top with fresh basil ribbons and shaved parmesan. Enjoy!