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
  1. 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.
  2. 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
Recipe by Living Full on Life at https://www.livingfullonlife.com/?p=977