Photo: Greg Dupree; Prop Styling: Mindi Shapiro Levine; Food Styling: Torie Cox
Active Time
30 Mins
Total Time
30 Mins
Serves 4 (serving size: about 1 3/4 cups)

Looking for a meatless meal that still satisfies? Try this filling soup loaded with pasta, beans, and vegetables. Swap out the tortellini for refrigerated ravioli if you prefer.

How to Make It

Heat oil in a Dutch oven over medium. Add onion, celery, carrot, and garlic, and cook, stirring often, until onion is tender and celery and carrot are almost tender, about 8 minutes. Add turnip greens, in 2 batches, stirring until wilted after each addition. Stir in broth, beans, and tomatoes, and bring to a boil over medium-high. Add tortellini, and cook until pasta is tender, about 4 minutes. Top with Parmesan.

Ratings & Reviews

Quick dinner solution

September 01, 2017
This is a great quick soup.  I subbed spinach for the turnip greens since that is what I had on hand.  Also, I added some chicken for a little extra protein.  All in all a nice go to recipe.