This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Old-Fashioned Pancakes See how to make classic diner-style pancakes. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

Posted:

| View All »

left

1 of 15

right

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."

Rate/Review | Read Reviews (6)

Prep Time:
5 Min

Cook Time:
25 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

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

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.