Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.1 tablespoon olive oil, 1 medium yellow onion, 2 carrots, 2 stalks celery, 2 cloves garlic
- Pour in the vegetable broth and bring it to a simmer. Add the rinsed and drained cannellini beans, peas, and corn to the pot. Stir everything together.6 cups vegetable broth, 1 (15-ounce) can cannellini beans, 1 cup peas, 1 cup corn
- Once the broth is simmering again, add the refrigerated tortellini to the pot. Cook according to the package directions, usually about 3-5 minutes, until the tortellini are tender and have floated to the surface.1 (9-ounce) package refrigerated cheese tortellini
- Stir in the chopped fresh parsley and basil. Season generously with salt and freshly ground black pepper to taste.1/4 cup fresh parsley, 2 tablespoons fresh basil, salt, freshly ground black pepper
- Ladle the hot Spring Tortellini Soup into bowls. Garnish with grated Parmesan cheese, a squeeze of fresh lemon juice, or a drizzle of extra virgin olive oil if desired.grated Parmesan cheese, lemon juice, extra virgin olive oil
Notes
This soup can be stored in the refrigerator for up to 3-4 days or frozen for up to 2-3 months. Reheat gently on the stovetop.
