TUSCAN TORTELLINI SOUP
INGREDIENTS FOR 4 SERVINGS-
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1 medium onion
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4 carrots
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4 cloves garlic
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1-2 TBSP olive oil
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1 TBSP Italian seasoning blend / herbs blend
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1/2-1 tsp salt
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1/4 tsp black pepper
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2-3 TBSP butter
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3 TBSP flour
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3 cups vegetable broth
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14.5 oz canned fire roasted tomatoes (crushed or diced)
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15.5 oz can white beans (drained and rinsed)
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9 oz refrigerated cheese tortellini
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1 cup heavy cream
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2 cups chopped spinach
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grated parmesan cheese
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red pepper flakes
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freshly ground black pepper
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fresh chopped basil
LET'S MAKE IT! -
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Peel and finely dice your carrots and onion. Peel 4 cloves of fresh garlic and finely mince.
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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.
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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.
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Add broth, fire-roasted tomatoes, white beans.
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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.
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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.
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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!