This comforting soup is loaded with veggies, beans, and pillowy tortellini, making it the ultimate one-pot meal for cooler nights or easy meal prep. Serve with crusty bread and butter for a cozy finish.
Recipe and video credit: @wholesomebysarah
Ingredients 18
2 tbsp olive oil
1 brown onion, medium, diced
3 cloves garlic, minced
1 tbsp dried Italian herbs
2 carrots, diced
4 stalks celery, diced
1 zucchini, diced
3 ‒ 4 bay leaves
1⁄4 cup tomato paste
1 × 400g can diced tomatoes
1 cup water
4 cups chicken stock
1 × 400g can beans, cannellini, four bean mix, red kidney beans, or chickpeas, drained and rinsed
1 cup broccoli, frozen, chopped
1⁄2 cup green beans, frozen, chopped
1 × 325g packet tortellini
1⁄2 cup parsley, chopped
salt and pepper, to taste
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Method 5
Heat in a large stockpot over medium-high heat. Add and sauté for 3 minutes. Add and , stir for 2 minutes.
Add , , , and . Continue sautéing for 5 minutes, stirring occasionally.
Stir in , , , and . Add the drained and rinsed canned . Bring to a simmer, then reduce heat to low, cover, and simmer for 10 minutes to develop flavour.
Remove lid, add , , and . Stir occasionally, ensuring tortellini is submerged. Cook for 5–8 minutes until tortellini is tender.
Stir in , season with salt and pepper. Serve hot with crusty bread and butter.
Chasseur Australia's tips
Serve with crusty bread and butter for a cozy finish.
