Description
This creamy Tuscan soup with tortellini is everything that you want on a chilly day—it’s cozy, creamy (without the cream), and absolutely loaded with flavor. Whether you’re vegan or just looking for a hearty meal that doesn’t skimp on taste, this is about to become your go-to. Trust me, once you try it, you’ll be making it on repeat all winter long.
Ingredients
3 tablespoons olive oil
1 onion finely chopped
3 cloves of garlic
1/4 teaspoon Italian seasoning
1 teaspoon dried thyme
1 teaspoon dried oregano
2 large carrots peeled and chopped
1 stalk of celery finely chopped
1/3 cup of dry white wine
2 tablespoons tomato paste
3 - 4 cups of vegetable broth
3 15-ounce cans of cannellini beans (drained and rinsed)
salt and pepper to taste
1/4 teaspoon red pepper flakes
2 bay leaves
1 (8 oz) package of cheese tortellini
1 - 2 cups of kale or spinach leaves, finely chopped
freshly grated parmesan to garnish
Instructions
Sauté the Onions: Heat up that olive oil in your favorite soup pot. Toss in the chopped onions, and the herbs (Italian seasoning, thyme, oregano,) and let sauté until they’re soft and golden. Throw in the garlic and let it mingle for a minute—don’t let it burn though, we want sweet, not bitter!
Add the Veggies: Carrots and celery, you’re up! Let these guys sauté on low heat, slow and steady, for about 5-7 minutes. This step is key to unlocking all those flavors.
Pour in the Wine & Tomato Paste: Deglaze the pot with a splash of dry white wine, scraping up any browned bits. Stir in the tomato paste until everything looks beautifully blended.
Beans and Broth: In go the cannellini beans, vegetable broth, salt, pepper, red pepper flakes (if you’re feeling spicy), and bay leaves. Let it all simmer for about 10 minutes or until the carrots are soft and tender, letting those flavors get to know each other.
Blend & Simmer: Here’s the fun part—scoop out half the soup and give it a whirl in your blender until it’s smooth and creamy. Pour it back into the pot and let it all simmer on low.
Tortellini Time: Toss in the cheese tortellini and let them cook according to the tortellini packaging instructions (about 6-10 minutes), or until they’re tender.
Final Touch: Stir in the chopped spinach and let it wilt into the soup. Give it a taste—adjust the seasoning if you need to, and maybe even add a sprinkle of freshly grated vegan Parmesan if you’re feeling extra or a squeeze of lemon juice. You might like a bit more salt and pepper so go ahead and season some more.
- Prep Time: 15
- Cook Time: 30
- Category: Soups
- Method: One Pot
- Cuisine: Italian