Description
Christmas tortellini soup made for two: cheese tortellini, diced tomatoes, cannellini beans and spinach in a garlicky Italian-seasoned broth, ready in 30 minutes.
Ingredients
- 1 tablespoon olive oil
- 1/2 small onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1/8 teaspoon red pepper flakes (optional)
- 2 cups low-sodium chicken or vegetable broth
- 1 can (14.5 ounces) diced tomatoes, with their juices
- 3/4 cup canned cannellini beans, rinsed and drained
- 1/4 teaspoon salt, plus more to taste
- black pepper, to taste
- 4 1/2 ounces refrigerated or frozen cheese tortellini (half of a 9-ounce package)
- 2 cups baby spinach, lightly packed
- 1/4 cup grated Parmesan, plus more to serve
Instructions
- Heat the olive oil in a 3-quart saucepan over medium heat. Add the onion and cook for 4 minutes, stirring now and then, until soft. Add the garlic, Italian seasoning and red pepper flakes and cook for 1 minute, until fragrant.
- Add the broth, diced tomatoes with their juices, cannellini beans, salt and a few grinds of pepper. Bring to a boil, then lower the heat and simmer for 5 minutes.
- Add the tortellini and simmer for 4 to 5 minutes, until tender (frozen tortellini take the longer time).
- Stir in the spinach and cook for about 1 minute, just until wilted. Stir in the Parmesan, then taste and add salt if needed.
- Ladle into two bowls and top with more Parmesan.
Notes
Equipment: 3-quart saucepan, wooden spoon, ladle
- Vegetable broth makes the soup meat-free.
- Kale works in place of spinach; chop it finely and give it a few extra minutes.
- Use the remaining cannellini beans within 3 to 4 days in a salad, pasta or another soup; keep them covered in the fridge.
- Tortellini keep absorbing broth as they sit, so serve the soup right away.
- Doneness: The tortellini are ready when they are tender all the way through and the filling is hot.
- Doneness: The spinach is ready as soon as it wilts and turns bright green.
- Refrigerate leftovers in an airtight container within 2 hours and eat within 3 to 4 days. The tortellini absorb broth as the soup sits, so add a splash of broth when reheating, and reheat until hot throughout (165°F).
- Do not leave the soup at room temperature for more than 2 hours (USDA FSIS).
- Reheat leftovers until hot throughout, 165°F.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American