Tortellini Soup with Cabbage and White Beans
This easy tortellini soup is full of winter vegetables that will keep you full all evening.
Servings: 6 bowls
Calories: 415kcal
Cost: $22
Equipment
- large pot
- sharp knife
- cutting board
- strainer
Ingredients
- 64 oz low sodium chicken broth (2 32 oz packages)
- 1 small Roma tomato diced
- 1 large yellow potato cubed
- ½ cup white onion diced
- 2 garlic cloves peeled and minced
- 8-10 baby carrots chopped
- ¼ cup parsley chopped
- 5-6 sprigs rosemary
- ¾ cup cabbage chopped
- ½ lb tortellini or noodle of your choice
- 2 tbsp olive oil
- 3 cups kale torn
- 1 15 oz can cannellini beans
- grated Pecorino Roman cheese for topping (optional)
Instructions
- Fill a pot with water and bring to a boil. Cook noodles until al dente, around 7 minutes. When finished, remove the pot from the heat and strain the noodles. Set aside.
- In the same pot, heat the olive oil, garlic and onion for 2 minutes over medium high heat. Then add the carrot and diced tomato. Continue to cook for about four minutes, stirring occasionally.
- Add the chicken broth and 2 cups of water. Drop in the diced potato. Then bring the soup to a boil for 3-4 minutes, and then bring down to a simmer.
- Throw in the rosemary, the can of cannellini beans (no need to drain), the cabbage and the parsley. Then add the kale. Stir the soup until the kale is wilted. Let simmer for an additional 5 minutes.
- Spoon soup into a bowl and top with pecorino Romano cheese if desired. Enjoy!