Try This! Tortellini, White Bean, and Spinach Soup

It makes me so happy to hear that you have tried and liked my recipes. Even if it is just the cookie dough dip 🙂 I am having fun pulling out my favorite recipes.

Today I’m thinking soup. Here is another recipe that is super easy and much more than the sum of its parts. As always, my notes/comments are in brackets.

Tortellini, White Bean, and Spinach Soup

1 teaspoon olive oil
2 cups chopped onion
1/2 cup chopped red bell pepper
1 teaspoon dried Italian seasoning
3 cloves garlic — minced
2 cups spinach — coarsely chopped
2/3 cup water
16 ounces navy beans — drained [you can also use cannellini beans]
14 1/2 ounces vegetable broth [you can sub chicken broth]
14 1/2 Ounces no-salt-added whole tomatoes — undrained and chopped
14 1/2 ounces artichoke hearts — quartered [Use frozen if you can find them; they are far superior to canned, IMO]
9 ounces cheese tortellini — uncooked
1/4 cup Parmesan cheese — grated

Heat oil in a large Dutch oven over medium-high heat. Add chopped onion, bell pepper, seasoning, and garlic; sauté 5 minutes or until tender. Add spinach and next 5 ingredients (spinach through artichokes); bring to a boil. Reduce heat; simmer 2 minutes. Add tortellini; cook until thoroughly heated. Sprinkle with cheese.

Source: Cooking Light- 11/97

Makes 6 servings

Per serving: Calories: 281; Fat: 5.7g; Protein: 15g; Fiber 4.2g



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