Tortellini Soup

By Cooking With Ayeh · 45 min

Ingredients

Instructions

1. Dice the onion, garlic, carrots and celery, and slice the mushrooms.
2. Sauté the mushrooms in a large pot with 1 tablespoon olive oil until browned. Season with salt and pepper, then move to a plate.
3. Add the onion, celery and carrots with 1 tablespoon olive oil and sauté for a few minutes until softened.
4. Add the garlic, turmeric and tomato paste. Fry for 3 to 5 minutes to cook down the paste.
5. Blend one can of cannellini beans into a purée.
6. Add the vegetable broth, 1 cup water, the blended beans and oregano. Season with salt and pepper, cover and simmer over low-medium heat for 15 minutes.
7. Stir in the cooked mushrooms, chopped spinach, milk and grated parmesan. Then add the tortellini and cook for the time on the package, usually 2 to 5 minutes.
8. Serve with optional garnishes such as extra parmesan, parsley, basil or red pepper flakes.

Summarized from Cooking With Ayeh's video. Watch it for the details.

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