Cheese Tortellini and Farro Vegetable Soup

Cheese Tortellini and Farro Vegetable Soup

Servings: 5   |   Preparation: 60 Mins


  • 1 package (19 oz.) Celentano Cheese Tortellini
  • 3 tablespoons olive oil
  • 2 celery stalks, sliced
  • 1/2 diced onion
  • 1 leek, white and pale green parts, rinsed and sliced
  • 1 cup Farro
  • 1 tablespoon tomato paste
  • 8 cups water or vegetable broth
  • 1 (15 oz.) can cranberry beans or cannellini beans, drained and rinsed
  • 2 carrots, peeled and cut 1/4" thick
  • 1 1/2 cups frozen peas
  • Salt and black pepper to taste
  • 2 tablespoons sliced fresh basil


In a large pot, heat olive oil over medium heat. Add the celery, onion and leek and cook until softened, stirring occasionally for 5 minutes. Maintain medium heat and add the Farro and tomato paste. Stir thoroughly to coat the Farro. Add the beans and 4 cups of the water or vegetable stock. Bring to a boil, then lower heat and simmer for 30 minutes. Add the carrots and remaining 4 cups of water or vegetable stock, cover the pot and cook over low heat for 20-25 minutes until the carrots are tender. Stir in the peas and cook an additional 3-5 minutes. Season with salt and black pepper. Cook the tortellini according to package instructions, drain and divide into soup bowls. Ladle soup over tortellini and sprinkle with fresh basil. Serve immediately.