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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.

This Story Originally Appeared On southernliving.com

Gallery

Credit: Greg Dupree; Prop Styling: Mindi Shapiro Levine; Food Styling: Torie Cox

Recipe Summary

active:
30 mins
total:
30 mins
Yield:
Serves 4 (serving size: about 1 3/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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