Tortellini, white bean and spinach soup
15 min · 22 g protein · 437 cals / serving
Cheese tortellini, creamy cannellini beans and a bag of spinach in a garlicky tomato broth with oregano and a pinch of chilli, finished with parmesan. Fresh tortellini cook in 3 minutes, so this cosy soup is ready in 15, and the leftovers make a warming lunch.
Ingredients
- 2 tsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp dried oregano, or Italian seasoning
- 1 pinch red pepper flakes
- 1 (14 oz) can diced tomatoes
- 4 cups vegetable broth, hot: a stock cube and boiling water from the kettle, or a carton heated in the microwave
- 1 (9 oz) package refrigerated cheese tortellini cheese tortellini, about 330 g once cooked
- 2 (15 oz) cans cannellini beans, drained and rinsed
- 1 (7 oz) bag baby spinach
- 1/2 tsp black pepper
- 1/4 cup grated parmesan, or a vegetarian hard cheese, to serve
Steps
- Make or heat the broth. Heat the oil in a large pot over medium-high heat and cook the onion 3 minutes until soft, then the garlic, oregano and chilli flakes for 30 seconds.
- Add the tomatoes and the hot broth, cover and bring to the boil.
- Add the tortellini and cook for the time on the pack, usually 3 minutes. A minute before the end, stir in the beans and spinach.
- Season with pepper, and salt only if it needs it (the broth and parmesan carry plenty), and serve with the parmesan on top. Keeps 3 days in the fridge; the tortellini drink up some broth overnight, so loosen it with a splash of water when you reheat.
Good to know
Is it vegetarian?
Traditional parmesan is made with animal rennet. For a strictly vegetarian soup, choose tortellini and a hard cheese labelled vegetarian; both are easy to find.
Can I freeze it?
Freeze the soup before you add the tortellini, then bring it back to the boil and cook fresh tortellini in it. Frozen tortellini in broth turn soft.
Alternative
Per
- Calories
- 73
- Protein
- (21%)
- 4 g
- Fat
- (23%)
- 2 g
- Carbohydrates
- (56%)
- 11 g
- of which sugar
- 1 g
- Fiber
- 2 g
- Sodium
- 224 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1748 kcal goes into the pot and 2573 g of ingredients comes out as about 2383 g of food: 73 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.