Slow Cooker (or not) Vegetable Tortellini Soupwith white beans
With hearty vegetables, creamy beans, and silky tortellini, this soup will have everyone smacking their lips and asking for seconds!
Smarts: The slow cooker makes great beans cooked from dried. If possible, try to soak the dried beans overnight before putting them in the slow cooker. This will help with even cooking. Any white beans will work in this recipe. If not making this with the slow cooker, use canned beans to reduce cook time.
- Beans, any dried white variety - 6 oz (note: use dried only if making with a slow cooker; if making on the stovetop, buy 1 can of beans for 4 servings)
- Carrots - 8 oz, sliced into rounds
- Onions, medium - 1, diced
- Garlic - 4 cloves, chopped
- Cheese, Parmesan - 3 oz, grated; rind reserved
- Oil, cooking - 1 Tbsp
- Italian seasoning - 2 tsp
- Thyme, dried - 1 tsp
- Tomato paste - 2 Tbsp
- Vinegar, balsamic - 2 tsp
- Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can
- Stock, any type - 5 cups
- Tortellini, fresh or frozen - 8 oz
- Baby spinach - 5 oz
- If making in slow cooker: Rinse beans and soak them in water overnight. This is optional, but will help them to soften up and cook evenly in the slow cooker. (Can be done 1 day ahead)
- Carrots / Onions / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Cheese - Grate and reserve rind. (Can be done up to 2 days ahead)
- If making in slow cooker: Heat a skillet over medium-high heat. Add oil and when it begins to shimmer, add carrots, onions, and garlic. Saute until onions are soft, 3 to 4 minutes. Add Italian seasoning, thyme, tomato paste, and vinegar and saute until veggies are coated, ~1 minute. Transfer to the bowl of a slow cooker and add beans, tomatoes (including liquid), stock, and Parmesan rind. If ingredients are not covered by liquid, add additional stock or water to cover. Cook until beans are tender, 4 to 5 hours on high or 6 to 8 hours on low. (Note: cook time will vary based on the age of the beans. Start checking the beans for doneness at the early range of the cook time.) (Can be done up to 2 days ahead)
- If making on the stovetop: Beans - Drain and rinse.
- If making on the stovetop: Heat a Dutch oven over medium-high heat. Add oil and then carrots, onions, and garlic to heated oil. Saute until onions are soft, 3 to 4 minutes.
- If making on the stovetop: Add Italian seasoning, thyme, tomato paste, and vinegar and saute until veggies are coated, ~1 minute. Add beans, tomatoes (including liquid), stock, and parmesan rind. Reduce heat and simmer for 10 minutes to let the flavors come together.
- Add tortellini to soup (if using a slow cooker, make sure the heat is on high). Simmer until tortellini is tender, 12 to 20 minutes, depending on whether it’s fresh or frozen. (Note: check package instructions for approximate cook time.)
- In the last 2 minutes of cooking, stir in spinach.
- Taste and season soup with some salt, pepper, and a splash of vinegar if needed.
- Ladle soup into bowls and top with grated Parmesan cheese. Enjoy!
This meal has 24 reviews
Kiran gave it 4.
Delicious! I’ve never added a Parmesan rind to soup before. Game changer! I loved the way it turned out.
Really fast and easy to make. I used pre-made cheese and prosciutto tortellini. I made a few accidental changes, I used "diced tomatoes for salsa" which were spicy. I omitted the Parmesan rind, but I used grated Parmesan on top. I also used tri-color beans (kidney, pinto, and black beans) instead of white beans. Even with all the changes it was still great!
Delicous, easy to make, noodles puff up a lot the longer they sit in the pot so add last or add after you pour your bowl. I used great white northern beans because those are the kind of beans I like.
Had a bad flavor that I believe was the result of adding the Parmesan rind. Also used great northern beans, which were pretty flavorless. I'd certainly try this again with a few tweaks
really good and easy!