This soup is so hearty -- this is all you need for dinner (don't forget the side of warm garlic naan or side salad ;). It's flavorful and easy to pull together. I promise it's worth trying -- it's tuscan, creamy and filling!
Ingredients:
- 9 oz cheese tortellini
- 14.5 oz can fire roasted tomatoes (regular if can't find is OK)
- 15.5 oz can white beans
- 1 medium white/spanish onion
- 1 small shallot
- 3 to 4 carrots
- 4 cloves garlic
- 1 cup heavy cream
- 3 cups vegetable broth
- 2 cups fresh spinach
- 1 tablespoon Italian seasoning
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 2 tablespoons olive oil
- 2 tablespoon butter
- 2 tablespoon flour
- 1/4 teaspoon cayenne
- Scallion for garnish
- Parmesan cheese for garnish
- Salt and fresh ground pepper
Directions:
1. In a large dutch oven over medium-high heat, add your diced onion, shallot and carrots, then sauté until tender - about 5-7 minutes.
2. Add the garlic, stir - then season with Italian seasoning, cayenne, thyme, rosemary and then salt & pepper.
3. Next add the butter and once melted, whisk in the flour and cook for an additional couple of minutes, stirring often - (get rid of that flour taste.)
4. After a couple of minutes - add the rinsed and drained white beans, fire roasted tomatoes and broth.
5. Bring to a boil, then after it's boiling - reduce heat to simmer and allow everything to get to know each other. Cover and simmer for 10-15 minutes.
6. Next, bring the heat back up to medium and add your tortellini and heavy cream. Let these cook about 5 minutes -- the soup should thicken some more.
7. Add your spinach and let it wilt -- add more salt and pepper at this stage. I even add a little bit of freshly grated parmesan into the soup.
8. Serve! I serve into a bowl topped with chopped scallion, parmesan and some cracked black pepper.
This is so delicious! I hope you enjoy! Serve with a warm side of garlic naan or warm french bread - with a side salad -- mmmmmm!!
xoxo Chef Em
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