Tortellini Soup

Fall is practically upon us and it has me craving comfort food. This Tortellini Soup has all the feels of fall but is a little lighter since we are still in that pre-autumn heat.

It is super simple and comes together quickly, making dinner less than 30 minutes away.

Tortellini Soup

Serves 6

1 Tbs. Unsalted butter

1 medium onion, diced

1 red bell pepper, diced

6 carrots, peeled and diced

1 Tbsp. minced garlic

3 cups chicken broth

2 cups bone broth

1 28-ounce can fire-roasted diced tomatoes, undrained

1/2 tsp. Italian seasoning

1 9-ounce package fresh cheese tortellini

2 14-ounce cans cannellini beans, rinsed and drained

6 cups fresh baby spinach

2 Tbsp. fresh parsley, chopped

2 Tsp. Fresh basil, chopped

Kosher salt and pepper

Juice of 1/2 lemon

Parmesan cheese crisps for topping

Instructions

Melt butter in a large pot over medium-high heat. Add onion, bell pepper, and carrots; cook 3 or 4 minutes until onion is soft, stirring periodically. Add garlic and cook for an additional minute until fragrant.

Add chicken broth and bone broth, tomatoes, and Italian seasoning; bring to a rolling boil. Add tortellini and beans; cook about 2 minutes or until tortellini are cooked through.

Turn off heat. Add spinach, parsley, basil, and salt and pepper to taste. Squeeze lemon juice into soup.

Ladle soup into bowls and sprinkle with Parmesan Crisps and serve immediately with crusty bread.