Warm up your kitchen and your taste buds with this delightful Creamy White Bean Tortellini Soup! Imagine a comforting bowl filled with tender tortellini, creamy broth, and hearty white beans, all infused with aromatic garlic and fresh spinach. This Italian-inspired dish is not just a feast for the senses; it's a quick and easy meal that can be whipped up in just 30 minutes! Whether you're looking for a cozy weeknight dinner or a dish to impress guests, this soup is sure to become a staple in your recipe repertoire. Ready to dive into creamy goodness? Let’s get cooking!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 can white beans, drained and rinsed
- 1 package tortellini
- 4 cups vegetable broth
- 1 cup spinach
- 1 onion, diced
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- Salt and pepper to taste
Instructions
- Prepare all ingredients by draining and rinsing the white beans, dicing the onion, mincing the garlic, and measuring out the remaining ingredients.
- Heat a large pot over medium heat and add a small amount of olive oil. Sauté the diced onions until they become translucent and slightly golden, approximately 3-4 minutes.
- Add minced garlic to the pot and cook for an additional 30-45 seconds, stirring constantly to prevent burning and release the aromatic flavors.
- Pour the vegetable broth into the pot and bring to a gentle simmer. Add the drained white beans and allow the mixture to heat through for 2-3 minutes.
- Carefully add the tortellini to the simmering broth and cook according to package instructions, typically 7-9 minutes, until the pasta is tender and floating.
- Reduce heat to low and stir in the heavy cream, creating a rich and creamy base. Gently incorporate the spinach and let it wilt into the soup.
- Season the soup with salt and pepper to taste, adjusting the seasoning as needed for optimal flavor balance.
- Remove from heat and let the soup rest for 2-3 minutes to allow flavors to meld together before serving hot.
Tips
- Prep Ahead: To save time, chop your onions and mince your garlic in advance. Store them in the fridge until you’re ready to cook for a seamless experience.
- Choose Your Tortellini: Fresh or frozen tortellini works well in this recipe. If using frozen, there's no need to thaw before adding it to the soup.
- Customize Your Greens: Feel free to swap out spinach for other greens like kale or Swiss chard, depending on your preference or what you have on hand.
- Adjust the Creaminess: For a lighter version, reduce the amount of heavy cream or substitute with half-and-half. You can also add more broth if you prefer a thinner soup.
- Season to Taste: Don't hesitate to taste and adjust the seasoning as you go. A pinch of red pepper flakes can add a nice kick if you enjoy a bit of heat!
- Garnish for Flair: Serve your soup with a sprinkle of grated Parmesan cheese and fresh herbs like basil or parsley for an extra touch of flavor and presentation.
- Leftover Love: This soup stores well in the refrigerator for up to 3 days. Just remember that the tortellini may soak up some of the broth, so you might need to add a splash of vegetable broth when reheating.
Nutrition Facts
Calories: 288kcal
Carbohydrates: 34g
Protein: 11g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 45mg
