Summer Bean and Tortellini Soup
This tortellini soup is a modern take on pasta e fagioli and is hearty and healthy with the addition of collard greens. It’s perfect any time of year for lunch, a starter, or a side, but we love it as a light summer soup!
Ingredients
- 1 tbsp. olive oil
- 1 small Onion finely chopped
- 1 carrot finely chopped
- 1 stalk Celery finely chopped
- 1/4 cup Fresh Sage finely chopped
- 3 cloves garlic finely chopped
- 4 cups low-sodium chicken broth
- 1 can no-sodium white beans rinsed and drained
- 1 cup fresh tomatoes chopped
- 2 cups fresh collard greens stemmed, shredded
- 6 oz cheese tortellini
- 1/2 tsp. smoked paprika
Instructions
- Heat oil in large saucepan set over medium heat; cook onion, carrot, celery, sage and garlic for 3 to 5 minutes or until softened.
- Stir in broth; bring to boil. Add beans and tomatoes; bring to simmer; simmer for 8 to 10 minutes.
- Add collard greens and tortellini; simmer for about 5 minutes or until tortellini are cooked and greens are tender.
Notes
Recipe and Image courtesy of Pasta Fits.
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