Tortellini, red pepper, spinach and artichoke hearts in a mildly spiced broth
Tortellini, White Bean & Spinach Soup
Prep time
Cook time
Total time
Serves: 6 servings
Ingredients
- 1 t olive oil
- 2 c chopped peeled onion
- 1 smallish red bell pepper seeded and chopped
- 3 cloves garlic peeled and minced
- 1 t Italian seasoning
- 2 c coarsely chopped spinach tightly packed
- 1 (15-oz.) can white beans or cannellini drained
- 1 (14.5-oz.) can vegetable broth (or 2 c water and 1 vegetable Bouillon cube)
- 1 (14.5-oz.) diced tomatoes un-drained and chopped
- 1 (13.75-oz.) can quartered artichoke hearts drained
- ⅔ cup water
- 1 (9-oz.) package 3 Cheese Tortellini uncooked
- ¼ c grated Parmesan cheese
Instructions
- Heat oil in a large soup pot over medium-high heat until a drop of water sizzles in the oil. Add onion, red pepper, garlic and Italian seasoning; sauté for 5 minutes or until vegetables are tender.
- Add spinach, beans, broth, tomatoes, artichoke hearts and water; bring to a boil. Reduce heat; simmer for 2 minutes. Add tortellini; cook until thoroughly heated. Divide among soup bowls, sprinkle with Parmesan cheese and serve.
Notes
from myrecipes.com
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