Tuscan White Bean & Tortellini Crockpot Soup

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Tuscan White Bean & Tortellini Crockpot Soup

Category:
Preparation Time: 10-15 Minutes
Cook Time: 6-8 Hours Low; 3-4 Hours High
Yield: 6-8 Servings (1 Crockpot)
Recipe By Chef: Paige Mountain
  • Ingredients
  • Directions
  • Tips
  • Nutrition

Ingredients

  • 1 onion, chopped
  • 2 large carrots, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon tomato paste
  • 4 cups vegetable broth
  • 3 cans cannellini beans, drained & rinsed
  • ½ teaspoon sea or kosher salt (or to taste)
  • ¼ teaspoon black pepper
  • ½ teaspoon dried oregano

Add at the end:

  • 9 oz cheese tortellini
  • 2 cups chopped kale

Directions

  1. Heat olive oil in a pan over medium heat.
  2. Saute onions, carrots, garlic, & olive oil together for 5-6 minutes, or until fragrant.
  3. Stir in tomato paste and cook for 1-2 minutes.
  4. Transfer to the crockpot.
  5. Add remainder of ingredients to the crockpot, except for the tortellini and kale leaves.
  6. Mix all together, then cover with lid.
  7. Cook on low for 7-8 hours or high for 3-4 hours.
  8. 20 minutes before serving- add the tortellini and kale, stir to combine, cover with lid and continue to cook for 20 minutes.
  9. Serve warm.

Tips

  • Top with grated parmesan cheese or a drizzle of olive oil for extra richness.
  • One pound of loose sausage can be added to this recipe. If using sausage, it is recommended to decrease to 2 cans of beans and brown the sausage in a pan with the onions & other ingredients prior to the crockpot.
  • If a creamier soup is desired, mash some of the beans against the pot and mix well (or separate and blend using an immersion blender).
  • This recipe is excellent for meal prep because the flavor deepens as it is stored.

Nutrition

  • Calories: 231kcal
  • Carbohydrates: 38.9g
  • Fat: 4.1g
  • Fiber: 7.8g
  • Protein: 11.8g
  • Added sugar: 0g
  • Sodium: 626.5mg

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