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Easy Dutch Oven Minestrone Soup

Total Time

Prep/Total Time: 30 min.

Makes

8 servings (2-3/4 quarts)

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. —Joan Hallford, North Richland Hills, Texas
Easy Dutch Oven Minestrone Soup Recipe photo by Taste of Home

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

Directions

  1. 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.

Nutrition Facts

1-1/3 cups: 384 calories, 15g fat (6g saturated fat), 36mg cholesterol, 1467mg sodium, 44g carbohydrate (7g sugars, 9g fiber), 21g protein.

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