Zucchini and Bean Tortellini Pot
A quick and restorative meal featuring cheese tortellini, white beans, and fresh zucchini in a herb-infused tomato broth.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 8 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
29 ounces chicken broth
16 ounces cheese tortellini
14.5 ounces Italian-style diced tomatoes
15.5 ounces cannellini beans, rinsed and drained
1/2 zucchini, sliced
1 tablespoon red wine vinaigrette
1 teaspoon dried basil
1/4 cup grated Parmesan cheese
Ground black pepper to taste
Instructions
1. Bring the chicken broth to a boil in a large pot.
2. Add the tortellini and simmer for six minutes.
3. Stir in tomatoes, beans, zucchini, vinaigrette, and seasonings.
4. Cook for another six to eight minutes until zucchini is tender.
5. Serve hot topped with Parmesan cheese.
Notes
Rinse beans thoroughly to keep the broth clear.
Use high-quality vinaigrette for the best flavor profile.
Store pasta and broth separately to prevent the tortellini from getting mushy.
Nutrition
- Serving Size: 1 bowl
- Calories: 249
- Sugar: 4g
- Sodium: 905mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 29mg
Find it online: https://www.flavourrecipe.com/zucchini-and-bean-tortellini-pot/