This healthy creamy tortellini soup will keep you warm during the winter season. I’ve always had a love for tortellini. Tortellini is hands down my favorite type of pasta. I wanted to incorporate it into a healthy soup. Pinterest has some awesome recipes and that’s where I found this one.
Soups are so easy to make and they last a couple of days which makes them even better. During the cold weather there is nothing better than a nice big bowl of hearty soup.
- 2 tablespoons of olive oil
- 1 1/2 cups diced yellow onion
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup fresh cut green beans
- 1 1/2 tablespoons of minced garlic (about 4 cloves)
- 14 0z of low-sodium chicken or vegetable broth
- 14.5 oz diced tomato (1-2 cans)
- 2 tablespoons of tomato paste
- 1 1/4 cups halved and sliced zucchini
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 9 oz of tortellini
- 14.5 oz of kidney beans (1 can) drained and rinsed
- 2 cups of chopped fresh spinach
- 1 1/4 cup of almond milk
- Heat oil in a large pot over medium-high heat. Add in the onions, carrot and celery. Sauté for 5 minutes or so.
- Add in the green beans and garlic, sauté for another 2 minutes. Add in chicken broth, diced tomatoes, tomato paste, zucchini, basil, oregano and thyme.
- Season it all with salt and pepper to taste and bring the mixture to a boil. Cover it and simmer for 12-15 minutes or until the veggies are nice and tender.
- Throw in the tortellini and cook for 7 minutes or until they are cooked through. Then add in your kidney beans, spinach and almond milk until warmed and the spinach is wilted. Cook for another 2 minutes.
- Stir in more broth if needed. I added 1/2 cup of broth and 1/2 cup of water.
The next day we had the left over tortellini soup with a grilled cheese and it was the best combination! If you want to use half and half instead of almond milk that’s what the recipe originally called for. I changed it to almond milk because cream doesn’t sit will with me. It will be delicious either way.