Tuscan Tomato, Tortellini & White Bean Soup
Tuscan Tomato, Tortellini & White Bean Soup
- Total Time: 30 minutes
- Yield: 4 Servings
- Diet: Vegetarian
Description
Warm, comforting, and packed with flavor, Tuscan Tomato Tortellini & Bean Soup is a hearty one-pot meal perfect for any night of the week. Loaded with fiber, vitamins, and plant-based goodness from beans and spinach, it’s a nourishing, nutrient-dense dish the whole family will love!
Ingredients
- 1 tbsp Olive Oil
- 1 Shallot, minced
- 1 Carrot, grated
- 1 Celery Stalk, minced
- 4 Garlic Cloves, minced
- 1/2 tsp Kosher Salt
- 1/2 tsp Ground Black Pepper
- 2 tsp Dried Oregano
- 1 tbsp Balsamic Vinegar
- 1, 28oz Can Crushed Tomatoes
- 1 Can, 14oz Cannelini Beans, drained and rinsed
- 2 Cups Vegetable Stock
- 4 Cups Baby Spinach
- 1, 14oz Package Frozen Tortellini
- OPTIONAL: Parmesan Cheese Rind
Toppings:
- Parmesan Cheese
- Basil
Instructions
- Heat a large dutch oven or stock pot over medium heat. Add the shallots, carrots, oregano, salt and pepper. Cook until tender, for 6-7 minutes, stirring occasionally.
- Turn the heat down to low and add the garlic and cook for another 1-2 minutes until fragrant.
- Add the balsamic vinegar, crushed tomatoes, vegetable stock and. Stir together and bring to a boil. Then reduce heat and simmer for 5 minutes.
- Using an immersion blender, blend the soup until smooth.
- Next, add the cannelini beans and frozen tortellini and simmer for 5-6 minutes until the tortellini are cooked through. (Add the Parmesan rind at this time if using!)
- Add the spinach and cook for an additional 1-2 minutes until the spinach just wilts.
- Spoon into bowls and top with grated Parmesan cheese if desired. Enjoy!
Notes
- The Parmesan cheese rind is optional but adds great depth of flavor to the soup if you have it!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Soup
- Method: Stovetop
- Cuisine: Italian
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