Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 2 medium carrots, sliced into rounds
  • 2 stalks celery, sliced
  • 4 cloves garlic, minced
  • 20 oz cheese tortellini
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 4 cups vegetable broth
  • 2 cups fresh baby spinach
  • 1 tsp dried Italian seasoning
  • 1/2 cup heavy cream
  • 1 tbsp fresh lemon juice
  • salt to taste
  • black pepper to taste
  • 1/4 cup grated Parmesan cheese

Instructions:

  1. Heat the butter or oil over medium heat in a large pot. Add the onion, carrots, and celery. Stir occasionally for 5–7 minutes until the onions are translucent and the carrots have softened slightly.
  2. Stir in the minced garlic and Italian seasoning, cooking for 1 minute until fragrant.
  3. Pour in the vegetable broth and add the drained cannellini beans. Increase the heat to medium-high and bring the liquid to a gentle boil.
  4. Reduce the heat to low and simmer for 5 minutes to allow the flavors to meld.
  5. Stir in the cheese tortellini. Cook according to the package directions (usually 3–5 minutes) until the pasta floats to the surface and is tender (al dente).
  6. Fold in the baby spinach or kale, stirring for 1–2 minutes until the leaves are wilted and bright green.
  7. Turn the heat to low. Stir in the heavy cream and lemon juice, stirring gently until the broth is a silky, pale gold color.
  8. Taste the soup and add salt and pepper as needed. Remove from heat immediately.
  9. Garnish with grated Parmesan cheese before serving.