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Tortellini, White Bean, and Spinach Soup

1 Tbsp olive oil
2 cup onion, chopped
1/2 cup red bell pepper, chopped
1 Tbsp Italian seasoning
1 tsp salt
1/2 tsp black pepper
3 garlic cloves, minced
1 bay leaf
1 (15oz) can diced tomatoes
2 (14oz) cans chicken broth
1/2 tsp red wine vinegar
1/4 tsp crushed red pepper
1 tsp ground thyme
2 tsp fresh rosemary, chopped
1 whole boneless chicken breast, cut into chunks
1 (16oz) can kidney beans (red or cannellini), drained
1 (14oz) can artichoke hearts, drained and quartered
1 bag of spinach, coarsely chopped (about 3 cups)
1 (9oz) package uncooked fresh cheese tortellini
1/4 cup grated fresh Parmesan cheese

Heat oil in a large dutch oven over medium-high heat. Add chopped onion, bell pepper, seasoning, and garlic; saute 5 minutes or until tender. Add the bay leaf and tomatoes and simmer for 5 minutes or until tomatoes are tender.

Add the broth, vinegar, red pepper, thyme, rosemary, chicken, and beans to the pot; simmer for 15-20 minutes.

Add the artichokes and spinach to the pot; simmer for 10 minutes. Check the seasoning of the soup for needed salt and pepper.

Add the fresh tortellini to the pot and cook as directed (usually about 6-8 minutes). Serve sprinkled with Parmesan cheese.

Published inRecipesSoups