Tuscan White Bean Soup with Tortellini
User Reviews
5.0
12 reviews
Excellent
Tuscan White Bean Soup with Tortellini
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Cozy up with a bowl of this creamy, flavorful Tuscan White Bean Soup made with with cheese tortellini and lots of veggies! Vegetarian + Meal Prep Friendly.
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Ingredients
- 1 medium yellow onion (1.5 cups diced)
- 2-3 carrots
- 2 celery ribs
- 4 cloves garlic
- ¼ cup sundried tomtoes packed in oil
- 1 TBSP olive oil
- 2 tsp Italian seasoning blend (Mrs. Dash is my favorite)
- 1/4-1/2 tsp crushed red pepper flakes
- ½ tsp salt plus extra to taste
- ¼ tsp black pepper plus exra to taste
- 4 cups low-sodium vegetable broth or stock (chicken broth works as a sub)
- 2 cans cannellini beans (14.5 oz each)
- 2 sprigs fresh Rosemary
- 2-3 TBSP fresh parsley
- ½ cup heavy cream (optional)
- 9 oz fresh cheese tortellini
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Instructions
- Peel/trim onion, celery, carrots, and garlic as needed. Dice veggies and mince garlic. Finely chop sundried tomatoes.
- Measure out remaining ingedients for speedy soup assembly.
- Heat a large pot or dutch oven to medium-high heat with a tablespoon of oil. Saute onions, celery, and carrots unil tender.
- Add garlic, sundried tomatoes, and spices (Italian seasoning, red pepper flakes, salt, and pepper) and saute for about a minute more.
- NOTE: For a creamier soup, you can blend one can of beans before adding to soup in a food processor or blender or, if you have an immersion blender, simply blend some of the soup before adding the tortellini.
- Add broth/stock, beans, rosemary and parsley. Stir to mix.
- Bring soup to a boil, then reduce to a low simmer. Cook for about 10-15 minutes or until vegetables are tender. Add heavy cream and tortellini and simmer an additional 3 minutes or until tortellini are tender and cooked through. Taste and add any additonal herbs/spices your heart desires.
- Once your soup is hot and ready, dive on in! Leftovers can be kep in airtight container(s) in the fridge for easy heat-and-eat meals throughout the week.
Notes
- Recipe yields approx. 4-5 meal-sized bowls or 11 cups of soup.
- OPTIONAL EXTRAS: fresh bread for dunking and/or grated parmesan cheese for topping
- Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on extras/swaps and enjoy!
Nutrition Information
Show Details
Calories
421kcal
(21%)
Carbohydrates
62g
(21%)
Protein
20g
(40%)
Fat
14g
(22%)
Saturated Fat
7g
(35%)
Cholesterol
52mg
(17%)
Potassium
358mg
(10%)
Fiber
13g
(52%)
Sugar
7g
(14%)
Vitamin A
5094IU
(102%)
Vitamin C
9mg
(10%)
Calcium
248mg
(25%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 5servings
Amount Per Serving
Calories 421 kcal
% Daily Value*
| Calories | 421kcal | 21% |
| Carbohydrates | 62g | 21% |
| Protein | 20g | 40% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 52mg | 17% |
| Potassium | 358mg | 8% |
| Fiber | 13g | 52% |
| Sugar | 7g | 14% |
| Vitamin A | 5094IU | 102% |
| Vitamin C | 9mg | 10% |
| Calcium | 248mg | 25% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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