Tortellini Spinach Soup – Recipe

Ingredients

• 1 carrot, diced
• 2 stalks celery, chopped
• ½ cup of chopped onion
• 2 cloves garlic, minced
• 2 Tbs. Olive oil
• 32 oz. Vegetable broth (chicken broth for non vegetarian version)
• 9 oz (1 package) refrigerated cheese tortellini (I used mushroom stuffed tortellini)
• 15 oz can of Cannellini beans or Great Northern White beans
• 14.5 oz can Italian diced tomatoes, undrained
• 8 oz fresh spinach, chopped
• ¼ tsp salt, or to taste
• 1/8 tsp black pepper
• 3 Tbs. Minced fresh basil, or 1 tsp dry basil
• 1 Tbs. fresh Italian Parsley, chopped (optional)
• ¼ cup Asiago cheese, shredded (may use Swiss cheese)

Instructions

1. Add 6 cups of water to soup pot and bring to boil.
2. Add the tortellini, stir from bottom up, and cook uncovered for 6-8 minutes, until tender.
3. Drain cooked tortellini on a colander and set aside.
4. Return the soup pot to the stove and heat 2 Tbs of olive oil in it.
5. Add chopped onions and saute until translucent.
6. Add chopped celery and carrots and saute 2 more minutes.
7. Stir in chopped garlic.
8. Add the vegetable broth, Cannellini beans and diced tomatoes.
9. Bring to boil and cook 15 minutes.
10. Add fresh spinach, salt, pepper, parsley and basil and cook 1 more minute until spinach is wilted.
11. Serve hot.
12. Before serving place some cooked tortellini into a soup bowl, then pour the hot soup over it and sprinkle with shredded Asiago cheese.

Notes