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Vegetarian Tortellini Soup
Vegetarian Tortellini Soup
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Hearty Vegetarian Tortellini Soup with white beans, spinach, and cheesy tortellini.
Ingredients:
  • 1 tablespoon extra virgin olive oil
  • 1 large yellow onion, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1 (14.5-ounce) can fire roasted diced tomatoes
  • 1 (8-ounce) can tomato sauce
  • 1 tablespoon tomato paste
  • 1 (15.5-ounce) can cannellini beans, drained and rinsed
  • 4 cups vegetable stock
  • 1 tablespoon Italian seasoning
  • 3 sprigs fresh thyme
  • 1/2 teaspoon ground black pepper
  • 1 (9-ounce) package store-bought cheese tortellini
  • 3 heaping cups baby spinach, roughly chopped
  • 1 tablespoon balsamic vinegar
  • 1/3 cup shaved fresh parmesan cheese
Instructions:
  • Heat olive oil in a 5-quart Dutch oven over medium heat. Sauté onion and celery until softened, about 5 minutes. Add garlic and sauté until fragrant, 1-2 minutes.
  • Combine the diced tomatoes, tomato sauce, tomato paste, beans, and vegetable stock in the pot. Mix well. Sprinkle in the Italian seasoning, thyme, salt, and black pepper.
  • Bring the soup to a boil over medium-high heat, then reduce to medium-low and simmer uncovered for 15 minutes.
  • Stir in the tortellini and spinach, cooking for about 5 minutes until the tortellini is heated through. Follow package instructions for proper cook time, then stir in the balsamic vinegar to finish the soup.
  • Remove thyme stems and discard. Ladle soup into bowls and sprinkle each with 1 tablespoon of shaved parmesan cheese.

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