Quick and Easy Tortellini Soup

With cheese tortellini, white beans, and greens in a simple yet flavorful broth, this quick and easy tortellini soup makes for a delicious weeknight meal that you can have on the table in no time.

Prep Time 5

Cook Time 20

Total Time 25

Servings

Equipment

6-qt Dutch oven

Ingredients

2 tablespoons olive oil
1/2 large onion diced
3 cloves garlic minced
1 can petite diced tomatoes 14.5 ounces, do not drain
2 cans white/cannellini beans 15 ounces each, drained and rinsed
2 quarts chicken stock or vegetable stock
1 teaspoon dried oregano
1/2 teaspoon dried parsley
1/2 teaspoon dried basil
1 pound refrigerated cheese tortellini or your favorite flavor, see notes
2-3 cups chopped fresh kale or baby spinach
Salt and pepper to taste
Parmesan for serving

US Customary - Metric

Instructions

Heat the oil in a large dutch oven over medium-high heat. Add the onion and saute for about 5-7 minutes, until translucent and soft. Add the garlic, cook one minute more.
Add the tomatoes (and their juices), white beans, stock, and dried herbs. Bring to a boil and add the tortellini. Simmer until tortellini are cooked, following the package directions for time (typically about 3-5 minutes).
Once tortellini are cooked, add the kale or spinach and allow to wilt. Season with salt and pepper to taste and serve topped with plenty of freshly grated parmesan cheese.

Notes

Depending on your grocery store, the packages of refrigerated tortellini available may vary in size. Choose the one closest to 16 ounces (1 pound).

Add a bit of spice to this soup by stirring in a few pinches of crushed red pepper flakes.

For an extra-filling meal, stir in shredded rotisserie chicken before serving.

Nutrition