Ingredients

The following ingredients have 4 Servings
  • 1 TBSP olive oil
  • 2 cups diced yellow onion
  • 3 carrots
  • 3-4 cloves garlic
  • 3 cups broth ((vegetable or chicken))
  • 28 oz canned crushed tomatoes
  • 1/2 tsp dried basil
  • 1/4 tsp dried thyme
  • 1/8 tsp dried oregano
  • salt and pepper (to taste (I added 1/4 tsp of each))
  • 9-10 oz refrigerated cheese tortellini
  • 15 oz canned cannelini beans ((drained and rinsed))
  • 2 cups chopped fresh baby spinach
  • 1/4 cup freshly grated Parmesan cheese (plus extra to taste)
  • crushed red pepper flakes (to taste, optional)
  • fresh torn basil and/or rosemary (to taste, optional)

Instruction

  • Peel and finely dice your carrots and onion. Peel 4 cloves of fresh garlic and finely mince.
  • Heat 1 TBSP oil or butter in a large pot or dutch oven over medium-high heat.
  • Add onion and carrots. Sauté until tender, approx. 5-6 minutes, adding garlic at the last 30 seconds or so.
  • Add 3 cups broth, entire container of crushed tomatoes, basil, thyme, and oregano, then stir to combine. 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 cannelini beans. Allow the tortellini to simmer approx. 5 minutes until fully cooked and softened.
  • 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 season with salt and black pepper as desired. Add a sprinkle of freshly grated parmesan plus your favorite toppings and dive in while it's hot!