Easy Tortellini Minestrone One Pot Recipe
This one pot recipe packed with fresh vegetables, creamy beans, and tender cheese tortellini, all simmered in a savory tomato-based broth. The addition of basil pesto and bacon gives the soup a hearty, rich flavor, making it perfect for a quick and satisfying meal.
Equipment
- Dutch oven
Ingredients
- 2 slices bacon chopped fine
- 1 onion chopped fine
- 2 carrots peeled and cut into 1/2-inch pieces
- 3 garlic cloves minced
- 1 tablespoon minced fresh oregano or 1 teaspoon dried
- 3 1/2 cups chicken broth
- 2 1/2 cups V8 juice
- 1 15-ounce can cannellini beans, rinsed
- 1 9-ounce package fresh cheese tortellini
- 1 zucchini halved lengthwise, seeded, and cut into ½-inch pieces
- 1/2 cup basil pesto
Instructions
- Cook the bacon in a Dutch oven over medium heat until crisp and rendered, about 5 to 7 minutes. Stir in the onion and carrots and cook until softened, about 5 minutes. Add the garlic and oregano, stirring until fragrant, about 30 seconds.
- Stir in the chicken broth, V8 juice, and cannellini beans, scraping up any browned bits. Bring the mixture to a simmer and cook for about 10 minutes, allowing the flavors to meld. Add the tortellini and zucchini, and continue simmering until tender, 5 to 7 minutes.
- Adjust seasoning with salt and pepper to taste. Serve the soup topped with a dollop of basil pesto.
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