Creamy Vegetarian Tortellini Soup (Print Version)
A cozy vegetarian tortellini soup with fresh herbs, vegetables, and cannellini beans, ready in just 30 minutes.
# Ingredients:
→ Base
01 -
1 tablespoon extra virgin olive oil
02 -
1 medium onion, diced
03 -
1 medium carrot, diced
04 -
2 celery stalks, diced
05 -
3 garlic cloves, minced
→ Herbs
06 -
1 teaspoon fresh rosemary, finely chopped
07 -
1 teaspoon fresh thyme, finely chopped
→ Main Ingredients
08 -
1 litre (4 cups) vegetable stock
09 -
300 g (10.5 oz) vegetarian tortellini (or tortelloni)
10 -
1 x 400 g (14 oz) can cannellini beans
11 -
2 handfuls baby spinach, roughly chopped
12 -
150 ml (1 cup) double cream
→ Garnish
13 -
Grated Parmesan to serve, optional
# Steps:
01 -
Heat the olive oil in a large stockpot or a Dutch oven and sauté the onion, carrot and celery for 4-5 minutes over medium heat until they soften.
02 -
Stir in the garlic, rosemary and thyme and cook for another minute until fragrant. Add the vegetable stock and stir to combine.
03 -
Bring to a boil, and then add the tortellini, beans and spinach. Lower the heat and simmer for 3 minutes.
04 -
Stir in the double cream and season to taste. Serve with some extra freshly ground pepper and sprinkled with Parmesan if you like.
# Notes:
01 -
This creamy soup is highly customizable and perfect for cold nights. It can be prepared in just 30 minutes from start to finish.