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Yield
8 servings (1 1/4 cups soup and 1 tablespoon cheese)

How to Make It

Step 1

Place a Dutch oven coated with cooking spray over medium heat. Add bell pepper, shallots, and garlic; sauté 5 minutes or just until tender. Stir in chicken broth, tomatoes, wine, and black pepper. Bring to a boil; cover, reduce heat, and simmer 15 minutes.

Step 2

Add tortellini; bring to a boil, and cook 3 minutes.

Step 3

Stir in spinach, beans, and artichoke hearts. Cook over medium heat until thoroughly heated.

Step 4

Ladle soup into bowls; top evenly with cheese.

Oxmoor House Healthy Eating Collection

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