Serves a Crowd
Smoky Minestrone with Tortellini and Parsley or Basil Pesto
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230 Reviews
Peggy G.
April 15, 2020
As a yummy variation, add sautéed large nice quality shrimp at the end just before serving in each bowl.
Maserati
October 21, 2019
I've made this decadent soup for many winter nights, I always substitute kale (I'm allergic, for Swiss chard and I always add more bacon (of course I still drain the bacon fat) I use bow tie pasta instead of tortellini and I also add a Parmesan rind while its boiling. This is my version and it's a keeper!
Pamela_in_Tokyo
June 21, 2019
I made this exactly as printed in the recipe except I didn’t have any tortellini at all. So I didn’t use that. I didn’t mind it that it was so thick .... it’s more like a main dish soup. And the pesto and the balsamic vinegar are absolutely required condiments! They bring the soup alive. This is a real keeper and I really love it.
Linda
December 18, 2018
This is absolutely delicious. We recently changed our diet to plant based for health reasons so I'm exploring a new way of cooking without meat. I did not use bacon but spiced it up with smoky paprika and also threw in a parm rind. It was extremely thick, so I doubled the amount of stock and it was still a hearty and not thin consistency. Can't wait to have a bowl of "planned overs" tonight.
keithcancook
April 28, 2018
Fantastic!!,I needed to add extra stock and I used swiss chard instead of kale.I also put in a parma rind.
Erin A.
February 20, 2018
I made this last night and WOW! I did add a little extra stock because it was super thick. I had small shells on hand so I substituted them for the tortellini and my pine nuts were off so I had to use macadamia nuts in the pesto instead. It was incredibly flavorful and everyone enjoyed it very much. Thanks for sharing the recipe. Dee-lish!
ali
February 16, 2018
Made this last night. Just delicious! Made the following changes: Used 6 cups of stock and added more water as I went - probably to equal 8 cups liquid total. Used Pomi finely diced tomatoes (26.46oz pkg), added some chopped basil in with the soup and used store bought pesto at the end. Rave reviews at my house!
Linda C.
January 10, 2018
Looking forward to making this with smoked paprika, as mentioned previously, and a smoked garlic that I get at my growers' market
Jade B.
October 24, 2017
Finished the last of the leftovers of this recipe. Definitely a hit...will make again! Perhaps next time though add more broth because all the goodies in the soup soaked it right up, and I'd like it a bit less stew texture.
tastysweet
October 23, 2017
I just finished eating this. My husband loved it as did I. Followed it pretty much precisely, except I added fresh go round pepper. Needed a bit more salt. Added that in stages.
One question, The sauce was very thick and that was ok. But was wondering if that was because I used the San Marzano crushed tomatoes instead if whole.
I am freezing the left overs except for one container. Having it again for tomorrow's dinner. Yummmm.
One question, The sauce was very thick and that was ok. But was wondering if that was because I used the San Marzano crushed tomatoes instead if whole.
I am freezing the left overs except for one container. Having it again for tomorrow's dinner. Yummmm.
June
October 5, 2017
Good stuff. Did not use bacon or leeks. (Wondering if two slices of bacon would make an eight-serving pot of soup 'smoky'? I didn't have bacon...or leeks...anyway. I did use drippings from Maple Chipotle Pork Roast.) Increased potato and omitted pasta. Subbed spinach for kale. Added mushrooms. Needed to use up some veggies and this recipe was a great inspiration! Thanks!
Suzie W.
February 13, 2017
I will definitely make this soup again. Instead of using bacon, used smoked paprika for a smoke taste.
Carolina H.
February 6, 2017
I´ve made this soup a couple of times and I love it! The flavours are amazing and the pesto is the perfect final touch. However, it seems to me that the water in the recipe should be at least the double.
Abbi C.
November 7, 2016
Made this delicious soup on the weekend and it was my BEST soup attempt yet! Delicious, hearty and the bacon really shines to create a delicious smokiness but doesn't taste too meaty/heavy. The tortellini, cheese and pesto are a perfect addition to this delicious dish! lots of prep, but quite easy for such an impressive dish. Yum!
Liz G.
February 18, 2016
I made this lovely soup for 2 and froze multiple individual servings for later. I was sad to see the last one disappear tonight!! P.S. Starting with the best bacon is key- the flavor really carries the dish, while I feel that the veggies you have available could come in handy for this one... Don't stress if you don't have every green on the list!
Nancy
February 3, 2016
This is absolutely a favorite here, I've made it twice now and both times it was awesome! I find it very flavorful even before the pesto which takes it over the top, so not sure what's happening with some reviewers. I do cook the bacon separately the only change. The pesto is just amazing with the soup, made once with basil and once with parsley both are great ( use your mini prep here it's just nuts to chop the pesto!). San Marzano tomatoes are not to be substituted! The amount of vegetables is up to your taste not to be stressed over. LOve this recipe! Thank you.
Gemoftheocean
November 8, 2015
Loved this. I don't eat pork, so I used a bit of smoked paprika and about a teaspoon of fish sauce to replace the bacon, absolutely delicious!!
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