Tortellini and White Bean Soup is a hearty meal-in-a-bowl that takes little time to prepare. Use spinach tortellini for an extra boost of green in this bean soup.
1 tablespoon olive oil
2 ribs celery, sliced
1 15-oz. can diced tomatoes, drained
1/2 teaspoon dried oregano
2 cloves garlic, minced
6 cups low-sodium chicken broth
1 8-oz. package fresh cheese or meat tortellini
1 15-oz. can white beans, drained and rinsed
1/4 cup grated Parmesan
How to Make It
Warm oil in a large saucepan over medium-high heat. Add celery, tomatoes and oregano and cook, stirring occasionally, until celery begins to soften, about 3 minutes. Add garlic and sauté until fragrant, 2 minutes longer.
Stir in broth and bring soup to a boil. Carefully add tortellini and beans and cook, stirring occasionally, until soup is heated through and tortellini are tender, about 7 minutes. Season with salt, if desired. Divide soup among 4 bowls, sprinkle each with 1 Tbsp. Parmesan and serve immediately.