Ahh this soup was a very warm welcome from a cold day. It was done as quick as a wink and warmed the whole family even the nurses. It was very light and filling. I will so be making this again. Thank you Gooseberry Patch and Karen Perry for submitting this recipe!
Gooseberry Patch Cookbook: Speedy Suppers
Page: 126
2 Tbsp. olive oil 1/2 onion, diced ( I used a whole shallot) 4 cloves of garlic, minced
1 tsp. thyme 1/4 tsp. red pepper flakes ( I would use a little then work up to this)
6 cup chicken broth 8oz. pkg. refrigerated cheese tortellini 9 oz. pkg. spinach
15 oz. can cannellini beans, rinsed and drained 1/2 C. grated Parmesan cheese
Heat oil in a large soup pot over med.-high heat; add onion (shallot), garlic, thyme and red pepper flakes. Cook until onion (shallot) is soft, about 3 min.
Add chicken broth; increase heat to high and bring to a boil. Stir in tortellini; reduce heat to med. and simmer for 4 min.
Add spinach and beans. Simmer until spinach is wilted and tortellini is tender, about 1 min. Ladle soup into bowls; sprinkle with cheese.
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