Tortellini Soup with White Beans
This Tortellini Soup with Beans Recipe is vegetarian & high protein, a one-pot 30-minute lunch or dinner! Serve with a fresh side salad and a thick slice of sourdough bread! Great to batch cook, meal prep, or make ahead for a week of lunches or dinners.
Servings: 8 servings
Calories: 295kcal
Cost: $3
Ingredients
- 1 tablespoon extra virgin olive oil plus extra for drizzling
- 1/2 cup sweet onion
- 4 garlic minced
- 3 large carrots sliced
- 2 stalks celery chopped
- 6 cups Vegetable Stock
- 1 teaspoon Herbes de Provence
- 1 8 ounce package dried tortellini I like Four Cheese or Pesto, make sure it's vegetarian if you don't eat meat
- 2 14-ounce cans cannellini or navy beans drained and rinsed
- 2 cups fresh spinach chopped
- 1/2 cup peas
- 1/2 cup fresh parsley plus extra for garnish
- Sea Salt and Black Pepper
Instructions
- In a large soup pot, heat the olive oil over low heat. Add the onions and garlic and for 5 or 6 minutes until the veggies begin to soften. Then add the carrots, celery, vegetable stock and bring to a boil.
- Add the tortellini directly into the boiling water. Continue to cook until the tortellini are cooked through (mine took about 20 minutes).
- Add the white beans, spinach, and fresh chopped parsley. Stir well to combine. Taste and adjust seasoning as needed. If you used a low sodium Vegetable stock then you may need to add salt or pepper to taste.
- Serve tortellini and bean soup in a bowl, and top with extra parsley and a drizzle of olive oil. Serve hot and refrigerate leftovers in an airtight container for up to 4 days.
Nutrition
Calories: 295kcal | Carbohydrates: 19g | Protein: 12g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 38mg | Potassium: 220mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5649IU | Vitamin C: 14mg | Calcium: 35mg | Iron: 1mg