Tortellini White Bean Soup (Edit recipe)

61 recipes
|
31 followers

Another soup to add to your soup season rotation y'all. My Tortellini White Bean Soup is full of nutritious veggies including tomatoes, zucchini, and carrot, protein packed beans, tender tortellini pasta, and a fabulous, tomato-based broth.

Share

save

View original recipe

PREP TIME

25 minutes

COOK TIME

45 minutes

INGREDIENTS

25

Serves: 4

Ingredients

3 Tbsp Extra Virgin Olive Oil
.5 Tbsp Pepperoncinis, Packed In Chili Oil
3 cloves Garlic, crushed & minced
1 whole Yellow Onion, diced
1 whole Carrots, peeled & sliced
2 pieces Celery, diced
2 whole Zucchini, Small. Halved & sliced in to 1/2 moons
540 ml White Beans, Salt Free, drained & lightly rinsed
400 grams Tortellini, Cheese Tortellini, frozen
0.75 cup Tomato, Grape, halved
1 Tbsp Tomato Paste
340 ml Tomato Passata (uncooked tomato puree)
1000 ml Vegetable Broth, I used Pres. Choice Plant-Based Chik'n Broth
.66 cup Water
.75 cup Milk, 2%, room temperature
1 whole Parmesan Rind, or any Hard Cheese Rind
5 sprigs Thyme, leaves only
5 pieces Basil, Fresh, torn
.5 cup Pecorino Romano, grated
.5 whole Lemon
3 Tbsp Parsley, chopped
1 tsp Paprika, sweet
1 tsp Garlic Powder
1 tsp Oregano, Dried
.5 tsp Himalayan Pink Salt, More To Taste

Shop This Recipe

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Begin heating the EVOO, pepperoncini, garlic, and thyme, in a large, deep skillet / pot set to about medium heat. Once heated, let everything sizzle for 30 seconds before adding the onion, celery, carrot, and a good pinch of salt. Stir and cook about 5 minutes before sprinkling in the basil. Continue for another minute or so before adding the zucchini and another good pinch of salt. Stir and cook another 3 - 4 minutes until zucchini have started to cook down.
Stir in the tomato paste and continue to cook for 2 minutes, stirring often. Pour in the water, broth, milk, and passata, and bring the soup to a boil. Once boiled, reduce to medium low and add the white beans, paprika, garlic powder, dried oregano, and 1/2 tsp. salt. Cover the pot with a tilted lid allowing it to reduce as well. Simmer for 20 - 25 minutes.
Add the grape tomatoes and tortellini pasta. Continue to simmer until the tortellini are plump and tender.
Turn off the heat and remove the cheese rind. Stir in the pecorino, parsley, and lemon juice, taste, and adjust salt if desired.
Serve each bowl with some freshly grated pecorino & additional parsley. ENJOY!
Refrigerate any leftover soup in an airtight container for 4 days. You may need to add additional liquids when reheating as the tortellini will soak a little of it while in the fridge.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	375
Fat:	17 g
Carbohydrates:	103 g
Protein:	37 g
Cholesterol:	23 g
Sodium:	1255 mg
Fiber:	26 g
Sugars:	12 g
Sugar Alcohol:	0 g
Calculated per serving.