Slow Cooker Tortellini Minestrone Soup
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Cafe Delites · by Karina Carrel★ 5.0 (9)

Slow Cooker Tortellini Minestrone Soup

NUTRITION · PER SERVING255M COOK
CAL 16%·PRO 38%
CARBS 45G57% OF CAL
9G FIBER25G OTHER10G TOTAL SUGAR
FAT 7G20% OF CAL
3G SAT4G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vegetable minestrone with tortellini, white beans, and kidney beans. A hearty, comforting soup loaded with vegetables and beans.

mainamericansoupgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 10
  • 1 white onion (large, diced)
  • 2 carrots (large, diced)
  • 1 celery stalk (large, diced)
  • 1 1/2 cups green beans (fresh, cut into three pieces)
  • 2 cups pumpkin (or butternut squash, diced, optional - swap for potatoes if desired)
  • 6 cloves garlic (chopped OR minced)
  • 1/4 cup tomato paste
  • 32 ounces crushed fire roasted tomatoes (diced)
  • 6 cups low sodium vegetable stock (or broth)
  • 1 pinch salt (to taste)
  • 1 pinch pepper (to taste)
  • 2 tablespoons Italian dried herbs
  • 1 teaspoon dried basil
  • 2 teaspoons crushed bouillon cube (or stock powder)
  • 3 tablespoons fresh parsley (chopped )
  • 1 teaspoon sugar (optional - offsets the acidity from the tomatoes)
  • 2 bay leaves
  • 1 parmesan rind
  • 2 large zucchini (diced)
  • 15 oz white navy beans, cannellini beans (drained and rinsed)
  • 15 oz red kidney beans (drained and rinsed)
  • 12 oz three cheese tortellini (fresh or dried)
  • 2 cups baby spinach (loosely packed)
  • parmesan cheese (shredded, for serving, or Romano)
PREP
15M
SODIUM
762MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.