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Photo of Tortellini and bean soup by WW

Tortellini and bean soup

6
Points®
Total Time
55 min
Prep
20 min
Cook
35 min
Serves
4
Difficulty
Easy

Ingredients

Olive oil

1 tbs

Brown onion

1 medium, chopped

Celery

2 stick(s), chopped

Red capsicum

1 medium, chopped

Zucchini

2 medium, chopped

Garlic

2 clove(s), crushed

Canned diced tomatoes

400 g, (1x400g can)

Chicken stock

3 cup(s), (750ml)

Fresh meat-filled tortellini or ravioli

375 g, veal variety

Canned borlotti beans, rinsed, drained

400 g, (1x400g can)

Fresh flat-leaf parsley

2 tbs, chopped

Grated parmesan cheese

2 tbs

Instructions

  1. Heat oil in a large saucepan over medium heat. Cook onion and celery, stirring, for 5 minutes or until softened. Add capsicum and zucchini and cook, stirring, for 5 minutes. Add garlic and cook, stirring, for 1 minute or until fragrant.
  2. Add tomatoes and stock and bring to the boil. Reduce heat and simmer, covered, for 10 minutes or until vegetables are tender.
  3. Add tortellini and bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes or until pasta is tender. Add beans and cook for 2 minutes or until heated through. Serve soup sprinkled with parsley and parmesan.

Notes

TIPS: Buy celery with fresh leafy tops and use these instead of parsley. Store any leftovers (without parsley and parmesan) in an airtight container in the fridge for up to 2 days. Reheat in the microwave or in a saucepan on the stovetop, adding a little water if too thick.

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