Description
A comforting stovetop dish combining tender tortellini, vibrant greens, and hearty beans in a rich broth.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 6 garlic cloves, rough chopped
- 2 cups celery, diced (3 ribs)
- 8 cups veggie or chicken stock
- 1 teaspoon dry Italian herbs (or thyme or rosemary)
- 1 teaspoon salt, more to taste
- 1/2 teaspoon pepper
- 8 to 10 ounces fresh tortellini (spinach or cheese)
- 1 can white beans (Cannellini beans are nice), drained and rinsed
- 8 ounces chopped baby spinach
- 1 cup fresh basil, chopped
- Squeeze of lemon
- Garnish: Drizzle of olive oil, chili flakes, pecorino Romano or Parmesan
Instructions
- Heat oil in a large heavy-bottom pot or Dutch oven over medium-high heat. Add the onion and sauté for 3 to 4 minutes, stirring, until it becomes translucent.
- Add the celery and garlic, lower the heat to medium, and sauté for 5 to 6 minutes until the celery is tender and fragrant.
- Pour in the broth and increase the heat to high, bringing it to a boil. Add salt and Italian seasoning. Taste the broth and adjust the salt to your preference.
- Once boiling, add the fresh tortellini and simmer until cooked, about 4 to 5 minutes—check package directions for precise timing.
- Incorporate the white beans and simmer for just a few minutes until they are heated through and retain their structure.
- Turn the heat off. Add the chopped fresh spinach and basil, then stir until they wilt slightly. Squeeze in 1 to 2 teaspoons of lemon juice for brightness.
- Taste and adjust salt and pepper as needed. Remember, the broth should be slightly salty as the tortellini and beans absorb salt as they sit.
- Serve in bowls, garnished with a drizzle of olive oil, a sprinkle of pecorino cheese, and chili flakes for a touch of heat.
Notes
For extra protein, add leftover chicken, or swap the beans and pasta based on what you have available. The flavors develop overnight, making the soup even better the next day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 5mg