Just in time for the next cold front, I’m bringing you an oldie but a goodie from The Rose Record 1.0. This is a soup that my friends and family still make, so it was about time it had it’s rightful place here on the new site. This is a wonderful soup to make for people who don’t like soup (ahem, my husband) because it has…drumroll please…tortellini! "It’s not soup, it’s pasta with broth,” I say.

If your family is like ours and is trying to eat more vegetables and “green things” at each meal, then this is a perfect recipe to try. Tons of hearty vegetables and chickpeas in a smoky broth with doughy, cheesy dollops of cheese tortellini. I really think your kids may even go for this one - mine did (one ate it all, the picky one licked a carrot so calling that a win).

Recipe Notes: As with all soups, stews, and chills, DON’T SKIP THE TOPPINGS! The pesto and balsamic are musts because they add an acid bite to an otherwise one-note soup. Trust me. And duh, everything is better with bacon/pancetta sprinkled on top. You can make this vegetarian by omitting the pancetta/bacon and using a vegetable stock instead of chicken stock. Soup can be made in advanced or put in freezer. I would just wait to add the kale and tortellini until you’re ready to serve.

Winter Minestrone with Tortellini

Hands On Time: 30 - 40 minutes (depends on how fast you chop)

Hands Off Time: 45 - 60 minutes

Serves: 6-8

Ingredients:

1 Tablespoon extra virgin olive oil
1 - 4oz. package diced pancetta (or use 2 strips of bacon, diced)
1 large yellow onion, chopped
2 cloves garlic, minced
1 leek, bulb and lower leaf portion (white and light green parts), chopped (wash and let sit in a bowl of water to make sure the dirt is all out then rinse and drain.
3 large carrots, peeled and chopped
3 ribs of celery, chopped
1 zucchini, chopped
1 russet potato, peeled and chopped
4 C. low sodium chicken stock (use vegetable stock if you'd like to make this vegetarian. I used bone broth for mine for extra nutrients)
1 - 15 oz. can low sodium chickpeas (garbanzo beans), drained and rinsed
1 - 28 oz. can peeled San Marzano tomatoes, with juice (can’t find San Marzano, used whole peeled tomatoes)
salt and pepper
1 bay leaf
1 parmesan cheese rind (totally optional, but if you have one, use it!)
1 C. kale, finely chopped
1 - 9 oz. package cheese tortellini

Toppings:

Pesto (any variety)
Aged balsamic vinegar
Grated Parmesan
Cheese toast makes a great side (sliced baguette with Parmesan or any other cheese on top and broiled until bubbly)

Directions:

Heat a large stock pot to medium and add 1 T. olive oil. (And I mean large pot This is too much soup for my dutch oven. I use a big stock pot)
Add pancetta and cook until they start to brown, about 3 minutes. Remove with a slotted spoon to a paper towel lined plate and save for topping the soup.
Add 1 more T. olive oil (if needed - you might have enough grease from the bacon) and onion, garlic, and leek. Season with salt and pepper. Continue to cook, stirring occasionally, until softened.
Add carrot, celery, zucchini, and potato. Stir until combined. Season with salt and pepper.
Add stock, drained chickpeas, and then tomatoes (I use a pair of kitchen sheers and cut the tomatoes while in the can. It gives it a more natural texture than using diced tomatoes). Season again with salt and pepper. Throw in a bay leaf or two.
Bring soup to a boil, then reduce heat to a simmer and cook uncovered, 30 to 40 minutes until potatoes are tender. Fish out the bay leaves if you can find them.
Add kale and tortellini and cook for 5 to 7 minutes until cooked through.
Taste and season with salt and pepper if needed
Serve with a dollop of pesto, a swirl of balsamic, a sprinkling of Parmesan, and that rendered pancetta or bacon from step 2.

If you make this soon, please be sure to tag me on Instagram so I can see it. It brings me so much joy to see y’all making my recipes!