This Dutch oven minestrone soup is quick to prepare with shortcut ingredients and is ready in less than an hour. Add a salad and a warm, crusty loaf of bread to round out the meal.
Ingredients
- 2 cans (14-1/2 ounces each) beef broth
- 1 jar (24 ounces) marinara sauce
- 3 cups frozen mixed vegetables, thawed
- 1 can (15-1/2 ounces) navy beans, rinsed and drained
- 24 frozen fully cooked italian meatballs, thawed
- 5 ounces frozen chopped spinach, thawed and squeezed dry (about ½ cup)
- 1 package (9 ounces) refrigerated cheese tortellini
- shredded parmesan cheese
Instruction
- In a Dutch oven, combine broth, marinara sauce and mixed vegetables. Bring to a boil; add beans, meatballs and spinach. Simmer, uncovered, for 5 minutes. Stir in tortellini; cook 7 minutes longer. Serve with Parmesan cheese.
