(from kylerhea’s recipe box)

You can use vegetable broth to make it vegetarian.

Source: This is Peggy's aunt's soup

Categories: Faves, SOUPS, VEGETARIAN


  • 2 tsp OLIVE OIL
  • 1 cup finely chopped onion
  • 1/2 cup diced carrots
  • 1/2 cup diced celery
  • 2 cloves garlic, minced
  • 5 cups low sodium chicken broth (or veg broth)
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 11 oz tortellini
  • 8 oz stemmed fresh spinach or a box of frozen spinach
  • 6 oz rinsed and drained cannelini beans
  • 1/2 oz grated parmesan cheese


  1. In a large skillet warm oil. Add onion, carrots, celery and garlic. Cook until onion begins to brown, 5 minutes.

  2. Add chicken broth, s & p. Bring to a boil. Add pasta, reduce heat to medium and simmer until pasta is al dente.

  3. Meanwhile shred spinach. Add spinach and beans until just wilted. About 1 minute.

  4. Serve soup hot and top with cheese.

Email to a friend | Print this recipe | Back