Who doesn’t love a good soup in the winter? I know I do, and this minestrone is no exception. It starts with wonderful sauteed veggies. Next it is layered with wonderful stewed tomatoes and vegetable broth. I finish the minestrone off with a mini cheese tortellini instead of the traditional pasta and it is to die for!
For a vegan/dairy free option, simply omit the ravioli and add your favorite pasta instead! This soup feels hearty, but it is loaded with tons of vegetables and fresh ingredients. It’s the perfect soup to combat sick days and cold weather. I love to serve a warm buttered roll on the side for a little extra “comfort”.
I hope you get a chance to give this a try, and if you do let me know what you think!
Xx Ashley
Winter Minestrone Soup
Description
Sauteed veggies with crushed tomatoes and cheese filled mini raviolis!
Ingredients
Instructions
- Over medium heat, add olive oil to a large dutch oven or stock pot
- Add in all vegetables, stir and cook until translucent. About 10 minutes.
- Add italian seasoning, salt, pepper and sugar. Stir.
- Add in both cans of beans, stir and cook for an additional 5 minutes.
- Pour in vegetable broth, tomatoes and stir. Bring to a boil. Simmer, covered, for 10 minutes.
- Remove lid and add in raviolis and spinach, stir and simmer for 5-6 minutes or until pasta is tender. If you are using boxed pasta cook according to instruction time.
- Let sit for 30 minutes off heat, this will allow the flavors to continue to develop.
- Serve and enjoy! I like to top mine with fresh shaved parmesan and a drizzle of good olive oil.
- Keep refrigerated for 4 days or freeze for 3 months.
