Spinach and Cheese Tortellini Soup

Prep: 5 mins

Cook: 20 mins

Level: Easy

Serves: Updated

4

Description

Spinach and cheese tortellini soup with tomatoes, white beans and freshly grated Parmesan.

Ingredients

• 1 Tablespoon Extra Virgin Olive Oil
• ½  Large Onion, Diced
• 2 cloves Garlic, Minced
• 1 can (15 Oz. Size) Diced Italian Tomatoes
• 1 can (15 Oz. Size) Cannellini Beans, Drained And Rinsed
• 4 cups Vegetable Broth
• ½ teaspoons Dried Oregano
• 3 cups Fresh Tortellini (I Used Spinach And Cheese)
• 3 cups Fresh Spinach, Torn Into Pieces
• Salt And Fresh Cracked Pepper
• Grated Parmesan, For Serving
• Sliced Crusty Bread, For Serving (optional)

• 1 Tablespoon Extra Virgin Olive Oil
• ½  Large Onion, Diced
• 2 cloves Garlic, Minced
• 1 can (15 Oz. Size) Diced Italian Tomatoes
• 1 can (15 Oz. Size) Cannellini Beans, Drained And Rinsed
• 4 cups Vegetable Broth
• ½ teaspoons Dried Oregano
• 3 cups Fresh Tortellini (I Used Spinach And Cheese)
• 3 cups Fresh Spinach, Torn Into Pieces
• Salt And Fresh Cracked Pepper
• Grated Parmesan, For Serving
• Sliced Crusty Bread, For Serving (optional)

Preparation

In a large soup pot, heat olive oil over medium heat. Add the onions to the pan and cook until they begin to soften, about 5 minutes. Add the garlic and stir until it becomes fragrant, about 1 minute. Mix in the diced tomatoes, beans, broth and dried oregano and bring the mixture to a boil.

Add the tortellini and cook according to the package directions. One minute before the tortellini is fully cooked, stir in the spinach and turn off the heat.

Taste broth, and season with salt and fresh cracked pepper to your taste. Serve warm with fresh shaved Parmesan cheese and a few slices of crusty bread for dipping.

Notes:
1. Recipe slightly adapted from The Baker Chick’s “Quick and Easy Tortellini Soup” who slightly adapted from Annie’s Eats.
2. You can use any kind of tortellini you like!