• 1 medium onion

  • 4 carrots

  • 4 cloves garlic

  • 1-2 TBSP olive oil

  • 1 TBSP Italian seasoning blend / herbs blend

  • 1/2-1 tsp salt

  • 1/4 tsp black pepper

  • 2-3 TBSP butter

  • 3 TBSP flour

  • 3 cups vegetable broth

  • 14.5 oz canned fire roasted tomatoes (crushed or diced)

  • 15.5 oz can white beans (drained and rinsed)

  • 9 oz refrigerated cheese tortellini

  • 1 cup heavy cream

  • 2 cups chopped spinach

  • grated parmesan cheese

  • red pepper flakes

  • freshly ground black pepper

  • fresh chopped basil


  • Peel and finely dice your carrots and onion. Peel 4 cloves of fresh garlic and finely mince.

  • Heat 1-2 TBSP oil in a large pot or dutch oven over medium-high heat. Add onion and carrots. Sauté until tender, approx. 5-6 minutes, adding garlic towards the very end to prevent over-browning. Season with Italian seasoning, salt, and pepper.

  • Next add 2-3 TBSP butter and, once melted, whisk in flour and cook for an additional minute or two, stirring often. This will give the soup a little extra thickness but can 100% be skipped if desired.

  • Add broth, fire-roasted tomatoes, white beans.

  • Bring soup to a rolling boil, then reduce heat to low/simmer to allow the flavors to mingle and the carrots/onion to fully soften. Cover and simmer 5-10 minutes.

  • Once the veggies have reached your ideal tenderness, bring the soup back up to a medium simmer and add your fresh tortellini and heavy cream. Allow the tortellini to simmer approx. 5 minutes until tortellini is tender and the cream has thickened.

  • Lastly chop your spinach and stir into the hot soup to wilt the greens. If desired you can add an extra cup of broth. Give it a taste and add any extra seasoning your heart desires plus your favorite toppings (grated parm and fresh basil for me!). Dive in while it's hot!