Cozy up with a bowl of this creamy, flavorful Tuscan White Bean Soup made with with cheese tortellini and lots of veggies! Vegetarian + Meal Prep Friendly.
4cupslow-sodium vegetable broth or stock(chicken broth works as a sub)
2canscannellini beans(14.5 oz each)
2sprigsfresh rosemary
2-3TBSPfresh parsley
½cupheavy cream(optional)
9ozfresh cheese tortellini
Instructions
Peel/trim onion, celery, carrots, and garlic as needed. Dice veggies and mince garlic. Finely chop sundried tomatoes.
Measure out remaining ingedients for speedy soup assembly.
Heat a large pot or dutch oven to medium-high heat with a tablespoon of oil. Saute onions, celery, and carrots unil tender.
Add garlic, sundried tomatoes, and spices (Italian seasoning, red pepper flakes, salt, and pepper) and saute for about a minute more.
NOTE: For a creamier soup, you can blend one can of beans before adding to soup in a food processor or blender or, if you have an immersion blender, simply blend some of the soup before adding the tortellini.
Add broth/stock, beans, rosemary and parsley. Stir to mix.
Bring soup to a boil, then reduce to a low simmer. Cook for about 10-15 minutes or until vegetables are tender. Add heavy cream and tortellini and simmer an additional 3 minutes or until tortellini are tender and cooked through. Taste and add any additonal herbs/spices your heart desires.
Once your soup is hot and ready, dive on in! Leftovers can be kep in airtight container(s) in the fridge for easy heat-and-eat meals throughout the week.
Notes
Recipe yields approx. 4-5 meal-sized bowls or 11 cups of soup.OPTIONAL EXTRAS: fresh bread for dunking and/or grated parmesan cheese for toppingNutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on extras/swaps and enjoy!