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Pesto Minestrone

By: Natalie Cataldo  
"Natalie Cataldo relies on store-bought pesto to provide mild flavor to this chunky tortellini and vegetable soup. 'It's a hit in my house,' says the Des Moines, Iowa cook. 'If you don't like zucchini, use another vegetable,' she suggests."

Rating: This weblink has been rated 2 times with an average star rating of 3.5 Read Reviews (2)

Rate/Review | 71 people have saved this

Prep Time:
5 Min
Cook Time:
25 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 1/2 cup chopped onion
  • 1 teaspoon minced garlic
  • 2 teaspoons olive oil
  • 2 1/4 cups water
  • 2 cups frozen mixed vegetables
  • 1 (14.5 ounce) can vegetable broth
  • 3/4 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 (9 ounce) package refrigerated cheese tortellini
  • 2 cups diced zucchini
  • 2 tablespoons prepared pesto

Directions

  1. In a large saucepan, saute onion and garlic in oil until tender. Stir in water, mixed vegetables, broth, oregano, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 3 minutes. Add the tortellini, zucchini and pesto. Simmer, uncovered, 6-8 minutes longer or until pasta and vegetables are tender.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 8, 2008 by Jennifer 
This is one of those wonderful soups for a cold, dreary day that warms you from the inside. ... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 31, 2008 by wecanworkitout 
I had big hopes for this one but it just didn't have any taste....I kept rechecking the recipe... MORE

 
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