This kid-approved soup is a flavor bomb! It’s comforting for a cold January day. If you want, add ground meat (brown it while you’re sautéing the vegetables) in place of the white beans or pasta for a non-vegetarian version.
Ingredients (serves 8)
1 Tablespoon olive or vegetable oil
1 small yellow onion, diced
2 celery stalks, diced
2 large carrots, peeled and diced
3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon oregano
1 teaspoon fennel seed, crushed or chopped
one 6-oz. can tomato paste
1/2 cup all-purpose flour
6–7 cups low sodium vegetable or chicken broth
1 15-oz can white beans, drained and rinsed
14 oz. refrigerated cheese tortellini
1/4 cup whole milk
1 handful chopped fresh spinach
Heat oil in a large pot. Add onion, celery, and carrots and sauté 5-7 minutes until vegetables are beginning to soften.
Add garlic, spices and tomato paste and stir 1-2 minutes more.
Add flour and stir well until incorporated and no more streaks of flour are visible.
Slowly add broth and bring to a simmer. Cook 15 minutes on low.
Add beans and tortellini and cook 3 minutes until tortellini are fully cooked.
Add milk and spinach and simmer 2-3 more minutes until spinach is wilted.
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