In honor of Lent, Three Bridges — a chef-crafted pasta, sauce, and meal brand that makes clean eating easy—are sharing meat-free recipes to enjoy on Lent Fridays. Here is the second in the series. Hope you enjoy!
Triple Cheese Tortellini Minestrone Soup
PREP TIME: 10 min | COOK TIME: 20 min TOTAL TIME: 35 min | YIELDS: 4 servings
Ingredients:
1-18 oz pkg | Three Bridges Triple Cheese Tortellini Family Size |
1-7 oz tub | Three Bridges Pesto Sauce |
2 Tbsp | extra virgin olive oil |
1 each | yellow onion, diced 1/2″ |
1 cup | celery, diced 1/2″ |
1 1/2 cup | carrots, diced 1/2″ |
4 cloves | garlic, minced |
1/3 lbs | green beans, trimmed and cut into 1″ pieces |
2 tsp | Italian seasoning |
28 oz can | diced tomatoes |
14 oz can | crushed tomatoes |
46 oz | broth, chicken, bone, or vegetable |
15 oz can | kidney beans, drained |
1/2 cup | parmesan cheese, shredded |
to taste | kosher salt &fresh cracked black pepper |
Instructions:
- In a large sauce pot, heat the extra virgin olive oil over medium heat. Add onions, carrots, celery and sauté for 5 minutes. Add the garlic and stir for 30 seconds until it releases its smells.
- Then add green beans, Italian season, and salt & pepper. Stir and cook 3 minutes.
- Add tomatoes and broth. Bring to a boil over medium-high heat. Cover and boil for 10 minutes.
- Add kidney beans and cook 5 minutes.
- Add in Three Bridges Triple Cheese Tortellini and continue to cook an additional 5 minutes stirring occasionally. Stir and remove from heat.
- Serve each bowl of soup topped with a sprinkle of parmesan cheese and a dollop of Three Bridges Pesto Sauce. Enjoy!