Tortellini Soup with Spinach, White Beans, and Basil
Ingredients
- 2 tbsp olive oil
- onion diced
- 6 garlic cloves, rough chopped
- 2 cups celery diced
- 8 cups veggie or chicken stock
- 1 tsp dry Italian herbs
- 1 tsp salt
- 1/2 tsp pepper
- 10 ounces fresh tortellini spinach or cheese
- 1 can white beans (Cannellini beans are nice) drained, rinsed
- 8 ounces chopped baby spinach
- 1 cup fresh basil chopped
- squeeze of lemon juice
Instructions
- Heat oil in a large heavy bottom pot or dutch oven over medium-high heat. Add the onion and saute 3-4 minutes stirring. Add the celery and garlic, lower heat to medium, and saute 5-6 minutes until celery is tender. Add the broth and turn heat to high, bringing to a boil. Add salt and Italian seasoning. Taste the broth and adjust salt to taste.
- Once boiling add the fresh tortellini and simmer until cooked, 4-5 minutes (look at packagedirections for timing). Add the white beans and simmer just a few minutes until they are heated through. Turn heat off. Add the chopped fresh spinach and the basil. Give a stir. Add a little squeeze of lemon ( 1-2 teaspoons).
- Once boiling add the fresh tortellini and simmer until cooked, 4-5 minutes (look at packagedirections for timing). Add the white beans and simmer just a few minutes until they are heated through. Turn heat off. Add the chopped fresh spinach and the basil. Give a stir. Add a little squeeze of lemon (1-2 teaspoons).
- Serve in bowls with a drizzle of olive oil, pecorino cheese, and a light sprinkle of chili flakes.
Notes
For extra rich broth, add a parmesan rind while cooking.
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