Brothy Tortellini Soup with Spinach, White Beans and Basil
2 tablespoons olive oil
one onion, diced
6 garlic cloves, rough chopped
2 cups celery, diced ( 3 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
Garnish: Drizzle of olive oil, chili flakes, pecorino romano or parmesan
- 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. Taste the broth and adjust salt to taste.
- 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.
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