I have to admit, I don’t generally enjoy a lot of pasta-based meals, but this tortellini soup was delicious, quick and easy. I generally also prefer to cook from scratch, so using frozen tortellini is a bit out of my comfort zone, but who has time to make these little suckers by hand?
I saw this recipe in an issue of Rachel Ray, but it called for raisins (GAG – in soup???) and using dried white beans which required 2-3 hours of cooking time. If you’re going for the short cut of frozen tortellini, why the dried beans? I opted for 1 can of white beans instead and skipped the cheese and fennel seeds.
1 can white beans
1 can diced tomatoes, preferably the type with Italian herbs, or you can add your own
2 cups vegetable stock, preferably low sodium
5 garlic cloves, minced
10 ounces cheese tortellini
fresh parsley, chopped, for garnish
splash of olive oil
Heat olive oil in a stock pot and add garlic. Saute over medium to low heat for 1-2 minutes until cooked, making sure not to burn it. Add white beans, diced tomatoes, vegetable stock and cook for about 10-15 minutes, until simmering. Add tortellini and cook 5-10 more minutes. Serve with fresh chopped parsley as a garnish.