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Brothy Tortellini Soup with Spinach, White Beans and Basil

 

Ingredients


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


Instructions

  1. 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.
  2. 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).
  3. Taste, adjusting salt and pepper.  You want the broth slightly salty- the tortellini and beans will soak up much of it as it sits.
  4. Serve in bowls with a drizzle of olive oil, pecorino cheese and a light sprinkle of chili flakes.


This Article And Recipe Adapted From This Site

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