Brothy Tortellini soup with Spinach, Basil & White beans- a mouthwatering vegetarian soup that can be made in 25 minutes!
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.
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 tortilla and beans will soak up much of it.
Serve in bowls with a drizzle of olive oil, pecorino cheese and a light sprinkle of chili flakes.
Feel free to use other canned or cooked beans.
Feel free to use other pasta (penne, etc., instead of tortellini) or a gluten-free pasta.
For an extra rich broth, add a parmesan rind to the broth.
Feel free to add leftover chicken if you like.
Keywords: tortellini soup, spinach tortellini soup, vegetarian tortellini soup, brothy soup recipe, brothy tortellini soup