Italian Tortellini Soup

Savor this flavorful soup on a cold winter day.  Add a slice of fresh bread and a side salad and you have a complete meal! Serves 6-8


– 1 12 oz can white beans, or 1/2 cup dry white beans
– 1 tablespoon olive oil
– 1 tablespoon garlic, minced
– 1/2 cup onion, diced
– 1/2 cup carrot, diced
– 1/2 cup celery, diced
– 1/2 cup zucchini, diced
whitebeans1/2 cup peppers, diced
– 2 teaspoons dry oregano
– 1 bay leaf
– 4-6 cups water/stock
– 1 cup dry tortellini
– 1/4 cup parsley, chopped
– Salt/pepper to taste
– 2 teaspoons dry dill


• Cook beans in pressure cooker for ~ 20 minutes, till soft.
• Chop onions, celery, carrots, zucchini, and peppers.
• Saute onions, garlic, carrots, and celery in oil till onions are translucent.
• Add water/stock, bay leaves and oregano and bring to a boil, lower to simmer.
• Add zucchini and peppers and simmer an additional 10 minutes.
• Add cooked beans and tortellini and simmer 10 minutes till tortellini is cooked.
• Add salt/pepper, dill, and parsley to taste.
• Remove from heat and serve.

Expanded Italian Tortellini Soup (Serves 50 – 60)

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