Warm, comforting, and bursting with flavour, Minestrone Soup With Tortellini is the ultimate dish for any season.

Savour a bowl of rich, comforting Minestrone Soup With Tortellini, a true Italian delight perfect for any occasion. Picture this: tender tortellini with various colourful veggies and beans in a savoury tomato-infused broth. The first spoonful warms your soul with a symphony of flavours, leaving you craving more. Whether it's a chilly winter evening or a cosy family gathering, this dish will hit the spot.

We used the Chasseur Round French oven to ensure our soup turned out beautifully, thanks to the even heating. Made from cast iron for optimal heat retention, this stunning French oven is perfect for serving our delicious soup while keeping it warm for longer.

Minestrone Soup With Tortellini Recipe

Ingredients:

• 2 tablespoons olive oil
• 1 medium brown onion, diced
• 3 cloves garlic, diced
• 1 tbsp dried Italian herbs
• 2 carrots, diced
• 4 stalks celery, diced
• 1 zucchini diced
• 3-4 bay leaves
• 1/4 cup tomato paste
• 1 x 400g can of diced tomatoes
• 1 cup water
• 4 cups of chicken or vegetable stock
• 1 x 400 grams Can beans ( any of the Cannellini beans, Four Bean Mix, Red Kidney Beans or Chickpeas)
• 1 cup frozen broccoli, chopped
• 1/2 cup frozen green beans, chopped
• 1 x 325 grams packet tortellini
• 1/2 cup parsley, chopped
• Salt and pepper to taste

Method:

1. Heat oil in a large stockpot over medium-high heat.
2. Add onion and sauté for 3 minutes. Add garlic and dried herbs and stir for 2 minutes.
3. Add celery and zucchini and continue sautéing for 5 more minutes, stirring with a cooking spoon occasionally. Add the bay leaves.
4. Add tomato paste, tomatoes, water and stock and stir for 5 minutes. Add the canned beans. Bring the mixture to a simmer. Then reduce heat to low, cover, and simmer for 10 minutes to bring together the flavours.
5. Remove the lid, add the tortellini, broccoli and green beans and stir occasionally (making sure the tortellini is submerged in the liquid) for about 5 - 8 minutes. Add the chopped parsley and season well.
6. Serve with crusty bread and butter.

Recipe source: Chasseur

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