Tomato Soup with Beans, Spinach and Tortellini
by Editorial Staff
Tortellini (stuffed pasta) is great for soups. This soup also includes beans, spinach and tomatoes.
Cook: 35 mins
Servings: 4
Ingredients
- Tortellini pasta with meat – 450 g
- Canned speckled beans (washed) – 450 g
- Fresh spinach (washed, drained) – 320 g
- Canned tomatoes without skin (chopped) – 400 g
- Olive oil – 0.25 cups
- Onions (cut into strips) – 1 pc.
- Garlic (chopped) – 2 cloves
- Chicken broth – 3.5 cups
- Tomato paste – 1 tbsp
- Fresh parsley (chopped) – 2 tbsp
- Salt to taste
- Ground black pepper – to taste
- Parmesan cheese (grated) – to taste (for serving)
Directions
- Heat olive oil in a large saucepan, put onion and garlic, cook over low heat, stirring occasionally, for about 5 minutes (photo 1).
- Pour the broth on the onion, bring to a boil (photo 2).
- Put the pasta in the boiling broth, cook for 5 minutes. Then add tomatoes, tomato paste and beans, salt and pepper to taste. Reduce heat, cook soup for 5 minutes.
- Put spinach and parsley in the soup (photo 3), cook for another 1-2 minutes, until the spinach withers.
- Remove the saucepan from the stove and serve the soup immediately, adding cheese to each portion.
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