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Tortellini Minestrone

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“Yummy, colorful, good for you soup. It thickens as is stands so you may need to add more broth.”

Ingredients Nutrition

  • 2 tablespoons butter or 2 tablespoons margarine
  • 1 medium red onion, sliced
  • 2 small yellow squash, sliced (about 8 oz)
  • 1 clove garlic, chopped
  • 5 cups beef broth
  • 2 ounces day old Italian bread, cubed (about 2 cups)
  • 8 ounces meat-filled tortellini or 8 ounces cheese-filled egg tortellini, refrigerated or frozen
  • 1 (10 ounce) package frozen broccoli, partially thawed under warm running water
  • 12 cherry tomatoes, halved
  • salt and pepper


  1. In large saucepan melt butter.
  2. Add onion and saute 5 minutes til soft.
  3. Stir in squash and garlic and saute 2 minutes.
  4. Add broth and bread.
  5. Heat on high, cover and bring to a boil, stirring occasionally.
  6. Reduce heat to low and simmer 2-3 minutes.
  7. Add tortellini and simmer 7 minutes.
  8. Increase heat to high and boil.
  9. Add broccoli and cook until tender about 4 minutes.
  10. Season with salt and pepper.
  11. Stir in tomatoes and serve pronto.

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