Tuscan White Bean Soup with Tortellini
User Reviews
5
Tuscan White Bean Soup with Tortellini
Description
The soup brings together diced onion, celery, and carrots sautéed until tender with minced garlic and chopped sundried tomatoes. Italian seasoning and red pepper flakes season the base, which is then combined with vegetable broth, cannellini beans, and fresh rosemary and parsley. The soup simmers to allow flavors to meld before adding cheese tortellini and optional heavy cream, cooking just until the tortellini is tender. This results in a warming, slightly creamy soup with soft vegetables, tender beans, and pillowy pasta, showcasing traditional Tuscan flavors.
This soup can be served generously in large bowls, perfect as a filling lunch or light dinner. It pairs nicely with fresh bread for dunking and can be topped with grated Parmesan cheese for additional savoriness.
The recipe yields about 4-5 meal-sized portions, approximately 11 cups. Nutritional information does not include extras like bread or cheese. Adjust seasoning to taste before serving for preferred flavor balance.
Ingredients
- 1 yellow onion 1.5 cups diced, medium
- 2-3 carrot
- 2 celery ribs
- 4 cloves garlic
- ¼ cup sundried tomatoes packed in oil
- 1 TBSP olive oil
- 2 tsp Italian seasoning blend (Mrs. Dash is my favorite)
- 1/4-1/2 tsp red pepper flakes crushed
- ½ tsp salt plus extra to taste
- ¼ tsp black pepper plus exra to taste
- 4 cups vegetable broth chicken broth works as a sub, low-sodium, or stock
- 2 cans cannellini beans (14.5 oz each)
- 2 prigs rosemary fresh
- 2-3 TBSP parsley fresh
- ½ cup heavy cream (optional)
- 9 oz cheese tortellini fresh
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
- Yields approximately 4 to 5 meal-sized servings or 11 cups of soup.
- Optional additions include fresh bread for dipping and grated Parmesan cheese on top.
- Nutrition facts exclude optional toppings and bread; adjust seasonings accordingly.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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