Tortelloni Fagioli with Fire Roasted Tomatoes

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This spin on classic pasta fagioli was nothing more than an excuse eat tortellini.

Seriously. I’ve been craving it ever since I made Tortelloni Di Ricotta Di Noci Tostate but, since I find tortellini so easy to overeat, I try not to make it too often. Then I had a brilliant idea: stretch out a serving of tortellini by adding it to a soup full of nutritious ingredients. As it turns out, the soup that I created ended up being crave worthy in its own right — and is much healthier than just eating a giant bowl of carbs and cheese for dinner (which is what I would have done otherwise).

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I always say that I like to make soup because it’s so simple, and this is one of the easiest yet — other than chopping an onion, all you have to do is open jars and dump them in your pot. Since there are so few ingredients in this recipe and I wanted to be sure that the final dish was full of flavor, I turned to my old favorite: fire roasted tomatoes. I really love the slightly smokey, charred flavor of these tomatoes and they really added a nice dimension to the soup.

Instead of regular cheese tortellini, I grabbed a package of chicken and proscuitto tortelloni from Buitoni. I LOVED the way these tasted in the soup! They were very delicate but they added a ton of flavor (they reminded me a little bit of wontons). I definitely recommend using them, but if you can’t find them — or if you’re a vegetarian — you can easily substitute regular cheese tortellini.

Kitchen Tip: When using store-bought stock, I always look for unsalted versions. Especially in recipe like this one that use a lot of canned ingredients, sodium levels can add up pretty quickly. Using unsalted stock puts you in control — just add as much (or as little!) salt as you need to make it taste the way you like.

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Tortelloni Fagioli with Fire Roasted Tomatoes
Serves 6
Approx. 400 calories, 9 grams fat, 12 grams fiber, 22 grams protein

  • 2 Tbs olive oil
  • 1/2 onion, chopped
  • 3 cloves garlic, crushed
  • 1 Tbs dried oregano
  • 1 tsp dried marjoram
  • 1 can (14 ounces) fire roasted tomatoes
  • 6 cups unsalted chicken stock
  • 1 package (9 ounces) Buitoni Chicken and Proscuitto Tortelloni (or filled pasta of your choice)
  • 1 can (14 ounces) cannellini beans, rinsed and drained
  • 8 ounces baby spinach

1. Heat a large stockpot over medium heat (I used a 5.5 quart dutch oven). Add the olive oil and heat through. Add the onions and garlic. Cook 5 minutes, stirring occasionally, until softened and golden brown. Stir in the oregano and marjoram and cook and additional 5 minutes.

2. Add the tomatoes and chicken stock. Bring to a boil, then reduce to a simmer. Season to taste with salt and pepper. Add the tortelloni and cook for 10 minutes.

3. Stir in the cannellini beans and spinach. Cook 2-4 minutes, or until the spinach is wilted and the beans are heated through.

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Comments

  1. Today, my mama called me. And told me I need to eat more soup because I’m kind of sick these days. And then, I see your post pop up in my reader with this wonderful recipe, AND I have that pasta in my freezer right now.

    It’s God’s sign, yes it is.

  2. I remember feeling sick when i lived at my mothers house and asked her to make me a soup like this one… while the ingredients were slightly different she did use fire roated tomatoes, chicken stock and tortellini. it was amazingly comforting.
    I love the simplicity of this. and good point about the sodium. I never paid attention to that.

  3. I am DEFINITELY guilty of over-eating when it comes to tortellini. Those cheesy little bites of deliciousness – it’s pure love. Stretching them out with soup is a great idea!

  4. What a wonderful soup, so yummy with tortelloni!

  5. What a wonderful soup! I can’t wait to have a warm bowl.

  6. This looks spectacular Lauren – perfect for the chilly weather and so tasty!

  7. I really like the use of fire roasted tomatoes in your soup. I love flavor. The spinach adds terrific color too, don’t you think? This is a hearty meal. Perfect for a chilly weeknight meal.

  8. This soup looks fantastic!

  9. mmmm tortellini + soup? I’m so in. I bet the fire roasted tomatoes give it an awesome kick too!

  10. What a simple but elegant soup! Now that it really feels like winter in NYC, I think I’ll be making a lot of soup in my kitchen. This recipe is going on my list!

  11. Made this last night for dinner, didn’t have the beans on hand. It was excellent. Very light and deliciious. Served with warmed ciabatta bread! So Good !!!!!

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