Brothy Tortellini Soup with Spinach, White Beans and Basil
—Not On Website, Soup
Ingredients
2 tablespoons olive oil
one onion, diced
6 garlic cloves, rough chopped
1 cup celery, diced ( 2 ribs)
8 cups veggie or chicken stock
1 teaspoon dry Italian herbs (or thyme or rosemary)
1 teaspoon salt, more to taste
1/2 teaspoon pepper
8–10 ounces fresh tortellini (spinach or cheese)
1 can white beans (Cannellini beans are nice) drained, rinsed
8 ounces chopped baby spinach
1 cup fresh basil, chopped
squeeze of lemon
Directions
Heat oil in a large heavy bottom pot or dutch oven over medium-high heat. Add the onion and saute 3-4 minutes stirring. Add the celery and garlic, lower heat to medium, and saute 5-6 minutes until celery is tender. Add the broth and turn heat to high, bringing to a boil. Add salt and Italian seasoning.
Once boiling add the fresh tortellini and simmer until cooked, 4-5 minutes (look at package directions for timing). Add the white beans and simmer just a few minutes until they are heated through. Turn heat off. Add the chopped fresh spinach and the basil. Give a stir. Add a little squeeze of lemon ( 1-2 teaspoons).
Taste, adjusting salt and pepper. You want the broth slightly salty- the tortellini and beans will soak up much of it as it sits.
Serve in bowls with a drizzle of olive oil, pecorino cheese and a light sprinkle of chili flakes.
Notes
Feel free to use other canned or cooked beans.
Feel free to use other pasta (penne, etc., instead of tortellini) or a gluten-free pasta.
For an extra rich broth, add a parmesan rind to the broth.
Feel free to add leftover chicken if you like.