Tortellini, White Bean, and Spinach Soup

By Lv2Cook

Ingredients

• 1 teaspoon olive oil
• 2 cups chopped onion
• 1/2 cup chopped red bell pepper
• 1 teaspoon dried Italian seasoning
• 3 garlic cloves minced
• 2 cups coarsely chopped spinach
• 2/3 cup water
• 1 (16-ounce) can navy beans drained
• 2 cups Fresh Vegetable Broth (see recipe)
• OR
• 1 (14 1/2-ounce) can vegetable broth
• 1 (14.5-ounce) can no-salt-added whole tomatoes undrained and chopped
• 1 (14-ounce) can quartered artichoke hearts drained
• 1 (9-ounce) package uncooked fresh cheese tortellini
• 1/4 cup (1 ounce) grated fresh Parmesan cheese

Details

Servings 1

Preparation

Step 1

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.

Serving Size: 1 1/2 cups soup and 2 teaspoons cheese