Tortellini (stuffed pasta) is great for soups. This soup also includes beans, spinach and tomatoes.

Summary

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)

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Instructions

1. Heat olive oil in a large saucepan, put onion and garlic, cook over low heat, stirring occasionally, for about 5 minutes (photo 1).
2. Pour the broth on the onion, bring to a boil (photo 2).
3. 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.
4. Put spinach and parsley in the soup (photo 3), cook for another 1-2 minutes, until the spinach withers.
5. Remove the saucepan from the stove and serve the soup immediately, adding cheese to each portion.