Tortellini and Bean Vegetable Soup
Tortellini and Bean Vegetable Soup is one of our favorite cold weather soups. I start this soup by cooking carrots, onions, and celery until they’re tender. Then, I add in chopped tomatoes, kale, cannellini beans, cheese tortellini, and chicken stock. Finally, I serve the bowls topped with shaved Parmesan cheese and fresh basil. We like this soup for several reasons. First of all, I like that I can make this soup ahead of times. I like to make this soup early in the day, and then add the tortellini right before serving it. Secondly, I like that I can make this soup with ingredients we usually have in the house. And, lastly, we all love the rich tomato flavor in this soup, and all the vegetables in it.
The Equipment I Used
- A Dutch Oven- I like to make my soup in an enameled cast iron Dutch oven, but you can use any pot that you like.
The Ingredients Needed for Tortellini and Bean Vegetable Soup
- Chicken Stock- I always use my homemade chicken stock. I like to cook it in big batches and store it in the freezer.
- Tomatoes- You’ll need chopped canned tomatoes for this recipe. I like to use the Pomi tomatoes that come in a box. I like them because they don’t contain salt or citric acid.
- Cannellini Beans- I prefer to use dry cannellini beans and cook them in big batches. Then, I store them in the freezer and defrost them to make this and other soups. Of course, you can also use canned beans.
- Kale- You can use regular kale or baby kale.
- Tortellini- You can use fresh or frozen tortellini. Just be sure they are fully cooked before adding them to this soup.
How I Made my Soup
- First, I cooked the carrots, onions, and celery until they were tender.
- Then, I added the rest of the ingredients and simmered everything together.
- Finally, I garnished each bowl of soup with basil leaves and shaved parmesan.
If you like tortellini, you need to try this warm and comforting Tortellini and Bean Vegetable Soup.
Tortellini and Bean Vegetable Soup
Ingredients
- 2 tbsp. extra-virgin olive oil
- 1 cup each chopped onions, celery, and carrots
- 1 tbsp. minced garlic
- 1 bay leaf
- 5 cups chicken stock
- 1 tsp. dried oregano
- 1 cup canned chopped tomatoes
- ¼ tsp. each kosher salt and pepper
- 2 cups cooked tortellini
- 1 cup cooked cannellini beans
- 2 cups chopped kale, stems removed
- ½ cup shaved parmesan cheese
- ½ cup basil leaves
Instructions
- In a Dutch oven, heat the oil on low heat. Add the onions, carrots, celery, garlic and bay leaf and cook until the vegetables are almost tender, for about ten minutes.
- Add the chicken stock, oregano, tomatoes, and salt and pepper and simmer for ten minutes.
- Add the rest of the ingredients and bring them to a boil. Simmer for a few minutes, remove the bay leaf, and serve while hot.
Nutrition
Chicken Stock
Ingredients
- 4½ lbs. chicken breasts and wings with skin and bones
- 10 cups water
- 2 peeled onions
- 2 peeled carrots
- 3 peeled parsley roots
- 1 tbsp. kosher salt
- 4 stalks celery
- 1 peeled parsnip
- 2 tbsp. garlic cloves
- 1 cup fresh parsley and fresh dill
Instructions
- Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
- Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
