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Tortellini Minestrone Soup

Cathy Trochelman
  • 25 minutes
  • Serves 4

INGREDIENTS

3 tbsp

extra virgin olive oil

1

medium sweet onion (diced)

2

medium carrots (sliced thin)

2 cloves

garlic (minced)

1/2 tsp

kosher salt (divided)

1/8 tsp

black pepper

1/8 tsp

cracked red pepper flakes

6 cups

low-sodium chicken broth

1 can

kidney beans (drained)

1 can

diced tomatoes with basil, garlic, and oregano, undrained)

1/4 cup

finely grated Parmesan cheese (or more to taste)

1

pkg. (9 oz. refrigerated 3-cheese tortellini pasta)

1 1/2 cups

baby arugula