Cheese Tortellini and White Bean Soup

Cheese Tortellini and White Bean Soup

Servings: 3 Preparation: 15 Mins


  • 1 package (12 oz.) Celentano Cheese Tortellini
  • 1 tablespoon olive oil
  • 2 celery ribs, sliced
  • 1 can (15 oz.) diced tomatoes, drained
  • 1 tablespoon Italian seasoning
  • 2 teaspoons minced garlic
  • 6 cups low-sodium chicken or vegetable broth
  • 1 can (15 oz.) white beans, drained and rinsed
  • Salt to taste
  • ¼ cup grated Parmesan cheese


Warm oil in a large saucepan over medium-high heat. Add celery, tomatoes, and Italian seasoning to the saucepan; cook for 3 minutes stirring occasionally until celery begins to soften. Add the garlic and sauté for 2 minutes until fragrant. Add the broth and beans and bring to a boil. Once boiling, reduce heat to a simmer and add the tortellini. Simmer for 4 minutes until the tortellini are tender. Season with salt. To serve, divide among bowls and top with Parmesan cheese.

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