White Bean Tortellini Soup
We love this for something homemade, healthy, and satisfying on the busiest nights. It's got tender cheese-filled tortellini cooked right in the broth, the zip of Italian tomatoes and herbs, and creamy white beans for added protein. Best of all, it's no-fail and ready in just 20 minutes.
Ingredients
- 1 Tablespoon olive oil
- 1/2 yellow onion finely chopped
- 2 cloves garlic minced
- 1 (15 ounce) can diced tomatoes with juices
- ½ teaspoon dried oregano
- 4 cups low-sodium chicken or vegetable broth
- 9 ounces fresh tortellini any variety
- 3-4 cups fresh baby spinach loosely packed
- 1 (15 ounce) can Cannellini or other white beans drained and rinsed
- kosher salt and black pepper
- shaved or grated Parmesan for serving
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 30-60 seconds, just until fragrant. Quickly stir in the diced tomatoes and oregano. Add the broth, increase heat, and bring the mixture to a boil.
- When boiling, add 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. Sample and season with salt and pepper to taste. (I usually add 1/2 teaspoon kosher salt and 6-8 cranks of black pepper.) Serve warm with grated Parmesan and more pepper as desired.
Last step!Please leave a review and rating letting us know how you liked the recipe. This helps my small business thrive and continue providing free recipes and high-quality content for you.
Notes
- Recipe adapted from Everyday Annie.
Nutrition Estimate
Calories: 285 kcal, Carbohydrates: 43 g, Protein: 15 g, Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 19 mg, Sodium: 388 mg, Potassium: 731 mg, Fiber: 6 g, Sugar: 4 g, Vitamin A: 1615 IU, Vitamin C: 13 mg, Calcium: 189 mg, Iron: 4.6 mg