Ingredients
Soup Base
- 2 tablespoons olive oil
- 1 onion, diced
- 6 garlic cloves, roughly chopped
- 2 cups celery, diced (about 3 ribs)
- 8 cups vegetable or chicken stock
- 1 teaspoon dry Italian herbs (or thyme or rosemary)
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon pepper
Main Ingredients
- 8-10 ounces fresh tortellini (spinach or cheese)
- 1 can white beans (Cannellini beans preferred), drained and rinsed
- 8 ounces chopped baby spinach
- 1 cup fresh basil, chopped
- Squeeze of lemon juice (about 1-2 teaspoons)
Garnish
- Drizzle of olive oil
- Pecorino cheese
- Light sprinkle of chili flakes
Instructions
- Sauté Aromatics: Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add diced onion and sauté for 3-4 minutes, stirring occasionally until translucent. Add diced celery and garlic, reduce heat to medium, and continue to sauté for 5-6 minutes until the celery is tender and fragrant.
- Add Broth and Seasonings: Pour in the vegetable or chicken stock and increase heat to high to bring the mixture to a boil. Stir in the salt and dry Italian herbs. Taste the broth and adjust salt as needed to ensure a flavorful base.
- Cook Tortellini and Beans: Once boiling, add the fresh tortellini and simmer for 4-5 minutes or according to package instructions until al dente. Add the drained and rinsed white beans, simmer just for a few additional minutes until heated through.
- Incorporate Greens and Herbs: Turn off the heat. Stir in the chopped baby spinach and fresh basil leaves until the spinach wilts. Add a squeeze of lemon juice (1-2 teaspoons) to brighten the flavors and stir gently.
- Final Seasoning and Serve: Taste the soup and adjust salt and pepper as desired, keeping in mind that the tortellini and beans will absorb some of the salt. Serve hot in bowls, garnished with a drizzle of olive oil, grated pecorino cheese, and a light sprinkle of chili flakes for a subtle kick.
Notes
- Use fresh tortellini for best texture and flavor; frozen or refrigerated tortellini can be used but may require slight adjustment in cooking time.
- Vegetable stock makes this recipe vegetarian; chicken stock offers a richer flavor.
- For a gluten-free version, substitute tortellini with gluten-free pasta or dumplings.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat gently to avoid overcooking the tortellini.
- Adding a splash of white wine during the sautéing step can enhance the depth of flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
