Easy Dutch Oven Minestrone Soup
Total Time
Prep/Total Time: 30 min.
Yield
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
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
- 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.
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
Recipe Creator
Community Cook
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