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Tortellini, White Bean, and Spinach Soup
Servings 6
Calories 232 kcal
Ingredients
- 1 tsp olive oil
- 2 cups chopped onion
- 1/2 cup chopped red bell pepper
- 1 tsp dried Italian seasoning
- 3 garlic cloves minced
- 2 cups coarsely chopped spinach
- 2/3 cup water
- 1 can navy beans (16-ounce) drained
- 2 cups Fresh Vegetable Broth or 1 14 1/2-ounce can vegetable broth
- 1 can no-salt-added whole tomatoes (14.5-ounce) undrained and chopped
- 1 can quartered artichoke hearts (14-ounce) drained
- 1 package uncooked fresh cheese tortellini (9-ounce)
- 1/4 cup grated fresh Parmesan cheese (1 ounce)
Instructions
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Heat oil in a large Dutch oven over medium-high heat. Add chopped onion, bell pepper, seasoning, and garlic; sauté 5 minutes or until tender. Add spinach and next 5 ingredients (spinach through artichokes); bring to a boil. Reduce heat; simmer 2 minutes. Add tortellini; cook until thoroughly heated. Sprinkle with cheese.
