Description
A delicious creamy soup made with tortellini, fresh spinach, and colorful vegetables.
Ingredients
Scale
- 3 tablespoons olive oil
- 1 medium onion (diced)
- 2 celery ribs (diced)
- 2 medium carrots (diced)
- 2 cloves garlic (minced)
- 3 tablespoons all-purpose flour
- 24 ounces broth (chicken or vegetable)
- 14 ounces canned diced fire roasted tomatoes
- 15 ounces canned cannellini beans (drained and rinsed)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 9 ounces refrigerated cheese tortellini (uncooked)
- 2 cups fresh baby spinach
- 8 ounces heavy cream
Instructions
- In a stock pot over medium heat, add olive oil. When hot, add onion, celery, and carrots. Cook for about 4-5 minutes, or until the edges begin to lightly brown.
- Add garlic and cook another 30 seconds.
- Add flour, toss to coat vegetables, and cook for 1 minute.
- Whisk in broth, scraping up any bits stuck to the bottom of the pan.
- Add tomatoes, beans, Italian seasoning, salt, red pepper flakes, and cheese tortellini. Bring to a simmer, cover, and reduce heat to low. Cook until tortellini are al dente according to pasta’s package directions (time varies based on brand and type of pasta).
- Add spinach and heavy cream and stir to incorporate. Cook for another 1 minute, or until spinach has wilted. Remove from heat and serve.
Notes
- Time may vary based on the brand and type of pasta used.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 50mg