🍅 Hearty Tortellini Minestrone

The ultimate 'stoup' (half soup, half stew) that is thick, comforting, and perfect for cold January nights.

The Pasta: 1 package (9-12 oz / 300g) Fresh or frozen Cheese Tortellini.
The Veggie Base:
- 1 tbsp Olive oil.
- 2 Carrots, diced 🥕.
- 2 Celery stalks, diced.
- 1 small Zucchini, diced.
- 1 Yellow onion, diced.
- 3 cloves Garlic, minced 🧄.
The Liquid & Body:
- 6 cups Vegetable or Chicken broth.
- 1 can (15 oz) Diced tomatoes (with juices).
- 1 can (15 oz) Cannellini beans, rinsed.
- 2 tbsp Tomato paste.
The Greenery: 2 cups fresh Baby Spinach or chopped Kale 🥬.
Seasoning: 1 tsp Italian seasoning, salt, pepper, and a pinch of red pepper flakes.
Topping: Freshly grated Parmesan cheese and a squeeze of lemon.

Sauté the Aromatics 🧅: In a large pot, heat the olive oil over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes until softened.
Add Flavor 🍅: Stir in the zucchini, garlic, tomato paste, and Italian seasoning. Cook for 2 minutes until the tomato paste darkens.
Simmer 🌊: Add the broth, diced tomatoes, and beans. Bring to a boil, then reduce heat and simmer uncovered for 10–15 minutes to let the flavors meld.
Cook the Tortellini 🥟: Add the tortellini directly to the simmering soup. Cook according to the package instructions (usually 3–5 minutes for fresh, slightly longer for frozen).
The Wilt 🥬: Once the pasta is tender, turn off the heat. Stir in the baby spinach and lemon juice. The heat from the soup will wilt the greens in seconds.
Serve: Ladle into bowls and top generously with Parmesan cheese and cracked black pepper.

Don't Overcook: Tortellini acts like a sponge. If you overcook it, the pasta will fall apart. Cook it just until al dente.
Meal Prep Warning: If you plan on having leftovers, the tortellini will soak up all the broth in the fridge. Pro-hack: Cook the tortellini separately and add it to each bowl individually if you aren't eating it all at once.
Pesto Swirl: For a gourmet touch, stir in a teaspoon of basil pesto to each bowl right before serving.

Fiber Powerhouse: Between the beans, carrots, and zucchini, this soup provides over 30% of your daily fiber.
Vitamin K & A: The spinach and carrots support healthy bones and immune function.
Complex Carbs: The tortellini provides the energy needed to stay warm during winter.
Lycopene: Found in cooked tomatoes, this antioxidant is great for heart health.

Q: Can I use frozen tortellini?
- A: Yes! Just add 2-3 minutes to the cooking time. No need to thaw first.
Q: How do I make this soup thicker?
- A: Smash half a cup of the cannellini beans before adding them to the pot to create a natural "creaminess."
Q: Is this recipe vegetarian?
- A: Yes, as long as you use vegetable broth and a vegetarian-friendly cheese in your tortellini.
Q: How long does it stay fresh?
- A: In the fridge for 3 days, but remember the pasta will expand and soften over time.

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