Tortellini Minestrone Soup

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3 Tbsp. extra virgin olive oil
1 medium sweet onion, diced
2 medium carrots, sliced thin
2 cloves garlic, minced
½ tsp. kosher salt, divided
⅛ tsp. black pepper
⅛ tsp. cracked red pepper flakes
6 c. low-sodium chicken broth
1 can kidney beans, drained
1 can (15 oz.) diced tomatoes with basil, garlic, and oregano, undrained
¼ c. finely grated Parmesan cheese (or more to taste)
1 pkg. (9 oz.) refrigerated 3-cheese tortellini pasta
1½ c. baby arugula


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