Spinach Tortellini Soup
(from mitchellboone’s recipe box)
You can use vegetable broth to make it vegetarian.
Source: This is Peggy's aunt's soup (from RecipeThing user kylerhea)
Categories: Faves, SOUPS, VEGETARIAN
Ingredients
- 2 tsp OLIVE OIL
- 1 cup finely chopped onion
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 2 cloves garlic, minced
- 5 cups low sodium chicken broth (or veg broth)
- 1/4 tsp salt
- 1/4 tsp pepper
- 11 oz tortellini
- 8 oz stemmed fresh spinach or a box of frozen spinach
- 6 oz rinsed and drained cannelini beans
- 1/2 oz grated parmesan cheese
Directions
-
In a large skillet warm oil. Add onion, carrots, celery and garlic. Cook until onion begins to brown, 5 minutes.
-
Add chicken broth, s & p. Bring to a boil. Add pasta, reduce heat to medium and simmer until pasta is al dente.
-
Meanwhile shred spinach. Add spinach and beans until just wilted. About 1 minute.
-
Serve soup hot and top with cheese.