A delicious, healthy soup with white beans that taste like pasta in a rich tomato broth served with crispy crostini. This White Bean Tortellini Soup Recipe is the perfect way to warm up in cold weather!
Ingredients
1 tablespoon extra-virgin olive oil
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 (15 ounce/400 gram) can diced tomatoes, with juices
½ teaspoon dried oregano
4 cups (1 liter) low-sodium chicken or vegetable broth
9 ounces fresh tortellini, any variety
3-4 cups fresh baby spinach, loosely packed
1 (15 ounce/400 gram) can Cannellini or other white beans, drained and rinsed
kosher salt and freshly ground black pepper, to taste
shaved Parmesan, for serving
Directions
In a large stockpot or dutch oven, saute the carrots, onion, and garlic in olive oil over medium heat until tender. Add parsley and spinach and cook, stirring regularly until spinach has wilted. Add vegetable broth; increase heat to bring to a boil then reduce the heat to a simmer. Stir in kidney beans and tortellini; cook an additional 5 minutes before serving.
