Description
A creamy, comforting soup blending three-cheese tortellini with fresh spinach, navy beans, and aromatic fennel in a tomato-based broth, topped optionally with crispy breadcrumbs.
Ingredients
- 2 tbsp olive oil
- 1 yellow onion, finely chopped
- 2 carrots, finely chopped
- 4 cloves garlic, minced
- 1 ½ tsp dried fennel seeds
- ½ tsp crushed red pepper flakes
- 4 cups chicken or vegetable broth
- 1 (28-ounce) can crushed tomatoes (San Marzano style recommended)
- 1 (15.5-ounce) can navy beans, drained and rinsed, divided
- 1 (8.8-ounce) bag three-cheese tortellini (refrigerated)
- 1 (6-ounce) bag fresh baby spinach
- ⅓ cup heavy cream
- 1 tsp kosher salt
- ½ tsp cracked black pepper
- 1 tbsp olive oil (for optional breadcrumbs)
- ½ cup panko breadcrumbs (for optional breadcrumbs)
- ½ tsp dried oregano (for optional breadcrumbs)
- 2 tbsp grated Parmesan (for optional breadcrumbs)
Instructions
- Heat 2 tablespoons of olive oil in a large stockpot or Dutch oven over medium heat. Add the chopped onion and carrots, cooking for about 8 minutes until softened.
- Stir in the minced garlic, dried fennel seeds, and crushed red pepper flakes. Continue cooking for another 2 minutes until aromatic.
- Pour in the broth, crushed tomatoes, and half of the rinsed navy beans. Increase heat and bring the mixture to a gentle simmer. Cook, uncovered, for about 15 minutes, allowing the soup to slightly reduce and flavors to meld.
- Carefully transfer about half of the soup to a blender (or use an immersion blender directly in the pot). Blend until smooth and creamy, then return it to the pot with the unblended portion.
- Add the tortellini to the blended soup and bring back to a boil. Reduce heat to a simmer and cook, uncovered, for 8 to 10 minutes, or until the tortellini are tender.
- Stir in the fresh baby spinach, heavy cream, the remaining half of the navy beans, kosher salt, and cracked black pepper. Cook for an additional 3 to 4 minutes, until the spinach wilts.
- For optional breadcrumbs: While the soup simmers, heat 1 tablespoon of olive oil in a separate skillet over medium heat. Add the panko breadcrumbs and toast, stirring frequently, until golden and crispy (about 3-5 minutes). Stir in dried oregano and grated Parmesan cheese.
- Serve the soup warm, garnished with the cheesy oregano breadcrumbs if desired.
Notes
- Use vegetable broth for a fully vegetarian version.
- San Marzano-style crushed tomatoes are recommended for the best flavor.
- The breadcrumbs are optional but add a nice crunchy topping.
- Store leftovers in the refrigerator for up to 3 days; tortellini may soften upon reheating.