White Bean Tortellini Soup
This white bean tortellini soup is an easy weeknight dinner recipe perfect for cold winter months. It is healthy and family friendly and made in under 30 minutes.
Ingredients
- 1 tsp canola oil
- 1 small onion, chopped
- 1 carrot, chopped
- 1 stock celery, chopped
- 1 L reduced sodium chicken or vegetable broth
- 2 cups water
- 1 package frozen or fresh cheese tortellini (250-350g)
- 1 can white kidney (cannellini) beans, drained and rinsed
- 4 cups chopped baby spinach (or half a 300g block frozen whole leaf spinach)
- Grated parmesan cheese for serving (optional)
Instructions
- In a large pot, heat the oil and sauté onion, carrots and celery until softened, about 5 minutes.
- Add the broth and water and bring to a boil. Add the tortellini and white beans and cook until the tortellini is cooked through (based on package directions). Add the spinach, stir until it is wilted and remove from heat.
- Serve topped with grated Parmesan cheese if desired.
Notes
Calories provided are an estimate only