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WHITE BEAN TORTELLINI SOUP

White Bean Tortellini Soup

laura
Course Chili and Soup
Cuisine American

Ingredients
  

  • 2 cloves garlic chopped
  • ¼ cup onion diced
  • 1 tablespoon olive oil
  • ½ pound ground chicken or Italian sausage
  • 32 ounces chicken broth
  • Dash worcestershire sauce
  • 1 teaspoon red pepper flakes
  • 1 tablespoon Italian seasoning or ½ tablespoon each of basil and rosemary
  • Salt & pepper to taste
  • 1 15 ounce can white beans, drained
  • 1 15 ounce can diced tomatoes
  • 1 10 ounce package whole wheat tortellini (I used the fresh Buitoni version)
  • 3 cups kale chopped
  • ½ cup grated parmesan

Instructions
 

  • In a large pot, heat the olive oil over medium heat, then sauté the garlic and onion until softened.
  • Add the ground chicken and cook thoroughly. Add the chicken broth, Worcestershire sauce, red pepper flakes, Italian seasoning, and salt and pepper to taste.
  • Dump in the white beans, tomatoes, tortellini, and kale. Bring to a boil and cook for 6-7 minutes, until the kale is wilted and the tortellini is cooked through.
  • Serve immediately topped with hefty amounts of parmesan cheese and crusty bread.
  • Enjoy!
Keyword WHITE BEAN TORTELLINI SOUP