A recipe for white bean tortellini soup that is delicious, healthy, and ready in just 20 minutes! No-fail comfort food for busy weeknights.
Ingredients
1tablespoonextra-virgin olive oil
1small yellow onion,finely chopped
2clovesgarlic,minced
1(15 ounce/400 gram) can diced tomatoes,with juices
½teaspoondried oregano
4cups(1 liter) low-sodium chicken or vegetable broth
9ouncesfresh tortellini,any variety
3-4cupsfresh 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
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Instructions
In a large Dutch oven or stockpot, warm olive oil over medium-high heat. Add onion to the pan and cook for about 5 minutes. Add garlic and cook, stirring frequently, for 1 minute, just until fragrant. Stir in the diced tomatoes and oregano.
Add the broth, increase heat, and bring the mixture to a boil. When boiling, add the tortellini and cook according to package directions. One minute before the tortellini is done, stir in the spinach and white beans.
When tortellini is fully cooked, remove pot from the heat. Season with salt and pepper to taste., and serve warm with grated Parmesan as desired.