The weather is definitely turning colder here. We pulled the blankets out of the closet, grabbed our sweaters for outside, and started wearing socks to keep our toes warm! This time of year nothing warms you up quite like a cozy bowl of soup, and this is a great hearty soup that is a meal all its own. I use the tortellini the recipe calls for only when I splurge at the grocery store, otherwise I like shell pasta or farafelle (bow tie). I also add some fresh spinach if I have it on hand for added green. That’s one of the wonderful things about soup–you can customize it to whatever you have around!
Tortellini and White Bean Soup
- 1 tablespoon olive oil
- 2 ribs celery, sliced
- 1 15-oz. can diced tomatoes, drained
- 1/2 teaspoon dried oregano
- 2 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 8-oz. package fresh cheese or meat tortellini
- 1 15-oz. can white beans, drained and rinsed
- Salt, optional
- 1/4 cup grated Parmesan
- 1. Warm oil in a large saucepan over medium-high heat. Add celery, tomatoes and oregano and cook, stirring occasionally, until celery begins to soften, about 3 minutes. Add garlic and sauté until fragrant, 2 minutes longer
- Stir in broth and bring soup to a boil. Carefully add tortellini and beans and cook, stirring occasionally, until soup is heated through and tortellini are tender, about 7 minutes. Season with salt, if desired. Divide soup among 4 bowls, sprinkle each with 1 Tbsp. Parmesan and serve immediately.