Cheese Tortellini Soup With Cannellini & Spinach |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 5 |
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From . Ingredients:
2 tablespoons olive oil |
1/2 onion, diced |
4 garlic cloves, minced |
1 tablespoon fresh thyme, chopped |
1/4 teaspoon dry crushed red pepper |
6 cups chicken broth |
8 ounces cheese tortellini |
9 ounces fresh spinach leaves (about 5 cups) |
1 (15 ounce) can cannellini beans, rinsed and drained |
1/2 cup parmesan cheese |
Directions:
1. Heat oil in large pot over medium high heat; add the onion, garlic, thyme and red pepper flakes, sauté until the onion is softens and the flavors meld together, about 3 minutes.
2. Add the chicken broth, raise the heat to high and bring to a boil. Stir in the tortellini, and cook for 4 minutes.
3. Reduce heat to a simmer and add the spinach and cannelloni beans, continue to simmer until the spinach has wilted, and pasta is tender, about 1 minute.
4. Ladle soup into bowls. Serve with Parmesan cheese on the side.
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