Mimi’s Minestrone Soup with Tortellini
A classic that’s creamy, hearty, and can cure about anything
Ingredients
¼ cup olive oil
1 sweet onion, chopped
2 carrots, chopped
2 celery, chopped
1 shallot, chopped
1 lb sweet Italian sausage (Harmons has the best)
2-3 Yukon potatoes, cut into ½ inch pieces
1 can fire-roasted diced tomatoes
1 zucchini, cut into ½ inch pieces
3 tbsp tomato paste
½ cup of heavy cream
2 parmesan rinds
Handful of fresh basil, chopped
1 cup of small pasta, tortellini,or fresh pasta is a great option too
1 can cannellini beans, drained and rinsed
32oz of quality chicken broth
Salt + pepper
Italian Seasoning
Instructions
In a large pot, heat olive oil over medium, add sausage, and cook until golden brown.
Next, add onion, shallot, carrots, and celery. Cook for 10-15 mins until tender and darken around edges. Halfway through cooking, add spices + salt & pepper.
Add potatoes, add additional salt. Then add tomato paste and mix. Cook for an additional 3-5 mins.
Add the broth, canned tomatoes, and parmesan rinds. Stir & scrap any brown bits off the bottom of pot. Bring to a boil.
Lower heat to simmer and cook for 15 minutes, or until potatoes are somewhat tender but not too soft.
Next add zucchini and basil. Cook for another 10-15 minutes. Everything should be very tender but not falling apart.
Stir in beans, pasta, and heavy cream. Cook until pasta is tender, about 5-7 minutes. Serve immediately, drizzle with olive oil and freshly grated parmesan.
