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).

soup ingredients.jpg

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.


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.

By on November 23rd, 2010

About Lauren

Hi, I'm Lauren! I'm a certified plant-based cook and enthusiastic omnivore who loves looking for creative ways to make weeknight meals more nutritious. I'm the author of Heathy Eating One Pot Cookbook and Healthy Meal Prep Slow Cooker Cookbook. I also blog at The Busy Foodie.

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11 thoughts on “Tortelloni Fagioli with Fire Roasted Tomatoes”

  1. 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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