Tortellini, White Bean, and Spinach Soup

Tortellini, White Bean, and Spinach Soup
Tortellini, White Bean, and Spinach Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

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

Directions

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

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