Ingredients
Vegetables & Aromatics
- 2 tablespoons extra virgin olive oil
- 1 small onion, diced
- 2 cloves garlic, finely chopped
- 2 medium carrots, peeled and diced
- 3 ribs celery, diced
- 1 small zucchini, diced
Seasonings & Liquids
- ½ teaspoon Italian seasoning
- 2 tablespoons tomato paste
- 2 (14.5 ounce) cans diced tomatoes
- 2 cups vegetable stock or water (plus more as needed)
- 1 teaspoon salt (to taste)
- ½ teaspoon ground black pepper (to taste)
Proteins & Dairy
- 1 (15 ounce) can white kidney beans (Cannellini beans), drained
- 9 ounces cheese tortellini
- 1 cup heavy cream (or half and half cream)
Greens & Garnish
- 1 cup baby spinach or chopped kale
- Parmesan cheese, grated (for garnish)
- Fresh parsley, chopped (for garnish)
Instructions
- Sauté vegetables: Heat olive oil in a large stockpot or Dutch oven over medium-high heat until shimmering, about 2 minutes. Add the diced onion, garlic, carrots, celery, and zucchini. Sauté until fragrant and softened, about 5 minutes.
- Add seasonings and tomato paste: Stir in Italian seasoning and tomato paste until evenly combined. Cook for 1 minute to develop flavor and slightly caramelize the tomato paste.
- Simmer soup base: Add the diced tomatoes, vegetable stock, and drained white kidney beans to the pot. Season with salt and pepper to taste. Bring to a boil, then reduce heat to medium and simmer uncovered for 10-12 minutes, stirring occasionally, until the vegetables are tender and flavors meld.
- Cook tortellini: Add the cheese tortellini to the pot and cook according to package directions, about 8-10 minutes, until tender. Stir occasionally to prevent sticking.
- Finish with cream and greens: Stir in the heavy cream and baby spinach or kale. Cook for another 1-2 minutes until the greens wilt and the soup becomes creamy. Adjust consistency with extra broth if needed.
- Serve: Ladle the soup into bowls and garnish with grated Parmesan cheese and chopped fresh parsley before serving.
Notes
- Use vegetable stock for richer flavor or water if preferred.
- Substitute heavy cream with half and half for a lighter option.
- To make this soup gluten free, use gluten-free tortellini.
- Fresh spinach or kale can be swapped according to preference.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
