Creamy Vegetarian Tortellini Soup
373kcal
Ingredients
- 1 tbsp butter unsalted
- 1/2 onion diced
- 1 bell pepper diced
- 4 carrots peeled and chopped
- 2 cloves garlic minced
- 32 oz vegetable broth low sodium
- 2 cups water
- 1 can white beans
- 1 can diced tomatoes
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp basil dried
- 1/2 tsp oregano dried
- 1/4 tsp red pepper flakes or more if desired
- 4 cups cheese tortellini
- 4 large handfuls baby spinach
- 1 splash heavy cream
- parmesan for serving
Method
- Melt butter in a large pot over medium high heat. Sauté onion, bell pepper, and carrot until they begin to soften. Add garlic and cook for an additional minute.
- Add vegetable broth, water, beans, diced tomato, salt, pepper, basil, garlic powder, and red pepper flakes. Bring to a boil then reduce to a simmer for 10 minutes.
- Add tortellini and baby spinach and continue to cook until tortellini is heated through, about 6-8 minutes. Finally stir in a splash of cream. Serve hot with a sprinkle of parmesan.