A one-pot soup that’s big on flavor and low on effort, Creamy White Bean Tortellini Soup is weeknight easy but weekend flavorful!
It’s not that I’m tired of soup season — ’cause, Peeps, this summer girl can tell you that soup is just about the only thing that gets me through winter with my sanity intact (“more” or “less,” depending on whom you ask, lol) — but mid-February is about the time that things start winding down for me.
Once we pass February 15th, we’re closer to the end of February than the beginning (holla!), and I get itchy for Spring. Partially because I’m planning my summer gardens now, which always gets me revved up for things like fresh tomatoes and crunchy cucumbers and super-scented basil and salads and green smoothies. And partially because it’s just the time of year when the heavy foods that brought so much comfort and warmth (and sanity) six weeks ago just feel heavy. You know what I mean?
But we’re not out of the winter woods yet, that’s for sure. Although the weather will be doing some summery somersaults for the foreseeable future — 75°F tomorrow and serious flooding later in the week — March in the Ohio Valley is notorious for rolling out the spring green carpet, only to bury it in snow for a few days.
So, soup is definitely still on the menu, it’s just slowly being crowded out of my thoughts by fresh fruits and veggies. SoupAddict needs some green!
This white bean tortellini soup is the perfect transition meal while I impatiently await April. Fresh pasta and smooth great northern beans in a savory, creamy base creates a soup on the slightly lighter side, but still with all the bennies of a really good soup. Including, holding the hot bowl in my chilled hands to spread the warmth, no matter what it’s doing outside.
Creamy White Bean Tortellini Soup
- 1 tablespoon olive oil
- 1 onion chopped
- 2 ribs celery diced
- 1 carrot diced
- 4 ounces pancetta chopped
- 2 cloves garlic minced
- 3 cups vegetable broth
- 1 tablespoon prepared Dijon mustard
- 15 ounces Great Northern or cannellini beans drained
- 1/2 teaspoon dried Italian herb blend
- 1/2 teaspoon dried tarragon
- 1 bay leaf
- 9 ounces refrigerated fresh tortellini
- 1 cup half and half or coconut or cashew milk
- Heat the oil in 4 to 5 quart Dutch oven or soup pot over medium until shimmering. Add the onion, celery, carrots, and pancetta, and saute until the onion is translucent (about 10 minutes). Stir in the garlic.
- Add the veggie broth, mustard, beans, herbs, and bay leaf. Increase heat and bring to a gentle boil, then reduce heat to medium-low and simmer for 15 minutes.
- Remove bay leaf.
- Add the tortellini to the pot, and cook for 5 minutes.
- Reduce heat to warm. Add the half and half or non-dairy milk and stir well.
- Let the soup rest for 5 minutes, and serve.