Summer Bean and Tortellini Soup
This tortellini soup is a modern take on pasta e fagioli and is hearty and healthy with the addition of collard greens. It’s perfect any time of year for lunch, a starter, or a side, but we love it as a light summer soup!
Summer Bean and Tortellini Soup
Total Time 20 minutes
Servings 4 Servings
Calories 290 kcal
Ingredients
- 1 tbsp. olive oil
- 1 small onion finely chopped
- 1 carrot finely chopped
- 1 stalk celery finely chopped
- 1/4 cup finely chopped fresh sage
- 3 cloves garlic finely chopped
- 4 cups/32 oz. low-sodium chicken broth*
- 1 can/15 oz. no-sodium white beans rinsed and drained
- 1 cup/6 oz. chopped fresh tomatoes
- 2 cups/2 oz. stemmed shredded fresh collard greens
- 6 oz. cheese tortellini
- 1/2 tsp. smoked paprika**
Instructions
-
Heat oil in large saucepan set over medium heat; cook onion, carrot, celery, sage and garlic for 3 to 5 minutes or until softened.
-
Stir in broth; bring to boil. Add beans and tomatoes; bring to simmer; simmer for 8 to 10 minutes.
-
Add collard greens and tortellini; simmer for about 5 minutes or until tortellini are cooked and greens are tender.
-
*If making vegetarian, substitute vegetable broth.
-
**Optional, for those who want to add a smoky flavor.
Recipe Notes
An exclusive SharethePasta.org recipe.
