Creamy Tuscan Bean Tortellini Soup
And IIIIIIIIIIII will always love youuuu!!
When everyone else is thinking about jumping in a pool and heading to the beach, I am still thinking about sitting in the air conditioner and eating soup. So now that we have reached the time of year where I can finally live my truth without judgment, I wanted to kick off the season right.
Tips:
1. Cook the tortellini separately unless you are eating it all in one seating. The pasta absorbs all the broth if you leave it in the soup overnight for leftovers.
2. Taste your soup about half way through to check in and see what it needs. Every ingredient and stove is different.
Serves: 4 -5
Cook Time: 2 Hours
Ingredients:
1 lb Tortellini (You can absolutely use more if you’re a big tortellini fan)
2 Tblspns EVOO
3 Cloves Garlic, Minced
1 1/2 - 2 Cups Mirepoix (Diced Carrots, Onion, and Celery)
2 15 oz Cans Diced Tomatoes
2 15 oz Cans Canellini Beans
2 Cups Vegetable Broth
1/2 Pint Heavy Cream
4-5 Oz Baby Spinach
4 Tblspns Italian Seasoning
2 Tblspns Pecorino Romano
2 Tspns Parsley
2 Tspns Onion Powder
2 Tspns Oregano
1 Tspn Tomato Paste
1 Tspn Pesto
1/3 - 1/2 Chopped Basil
Optional:
Red Pepper Flakes
Pour the EVOO into the pan and heat until it’s sizzling.
Add the mirepoix and garlic to the pot and let cook for about 15 minutes. Wait until all the vegetables are soft.
3. Add the tomatoes, beans, vegetable broth, Italian seasoning, parsley, oregano, onion powder, tomato paste, and Pecorino Romano. Let simmer for 1 hour on medium heat.
4. Stir and taste the soup at that time. Make adjustments, if needed. If it’s too thick, add more broth. If it’s too thin, kick the heat up a bit on the stove to let some of liquid cook off.
5. Continue to let simmer. After another 20 minutes, come back and start cooking the tortellini in another pot according to the directions on the package.
6. While the pasta is cooking, stir in the baby spinach, heavy cream, and basil.
7. Place your tortellini in in a soup bowl, pour the soup on top, and mix it all together.
Top your bowl with whatever you like! As we know, I love my red pepper flakes, but pick what is best for you.
Enjoy this dish with a side of garlic bread to really kick it up!
