Spinach Tortellini White Bean Soup

Tonight’s dinner came to me in desperation. I needed to find a meal that I could not only stomach but that I could make quickly since it was gymnastics night. On Tuesday nights we get home around 5:30 and try to get bath time out of the way as soon as we walk through the door… I don’t know if you have small children… but that is a task all on its own. So when it comes to dinner… it has to be fast, and require very little clean up after. I have been researching vegetarian dinners that would be light on my still recovering tummy, but also satisfy my meat and potatoes hubby. That is where my Spinach Tortellini White Bean Soup was born! I started the base of this soup literally at 3pm today.. turned it off at 3:20, left it on the stove and ran out the door. We came home and I turned it back on and gave the girls a bath. I threw the tortellini in and we were eating within 5 minutes. It was literally that simple. I always ask my husband to rate my dinners that I create 1-10. I have only had one bad rating in our marriage … we wont talk about that meal… but tonight’s meatless dinner he gave a 9!!! So of course I rushed to the laptop to share it with all of you! I hope you can get to the store, grab these few simple ingredients, and give it a try this week! It’s an awesome simple meal and healthy too! If you get to try it out please let me know what you think!!! 🙂

Spinach Tortellini White Bean Soup

1 small yellow onion chopped fine

2 -3 stalks celery chopped fine

1 cup carrots chopped fine

2 tablespoons olive oil

1 teaspoon oregano

1 teaspoon garlic powder

1 teaspoon thyme

1 teaspoon parsley

1 15oz can chickpeas drained

1 5oz container fresh baby spinach

1 32 oz container vegetable stock

1 90z container fresh cheese tortellini

Salt and pepper to taste

*Pinch of red pepper flakes

1 cup of water

Fresh grated parmesan cheese for topping!!

Heat olive oil over med high heat and sauté onion, celery, and carrots with all spices. Add stock and bring to boil. Add chickpeas and spinach. Let soup boil for 20 minutes or longer depending on the time you have. ( I turned mine off and ran to gymnastics, left it on the stove and came back to add tortellini… turned out perfect!) Next add tortellini and cook for 5-7 minutes until soft. Soup is ready!!! Serve with fresh grated parmesan cheese on top! 🙂

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