Cheese Tortellini Soup With Cannellini & Spinach

Ingredients

• 2 tablespoons olive oil
• 1/2 onion, diced
• 4 garlic cloves, minced
• 1 tablespoon fresh thyme, chopped
• 1/4 teaspoon dry crushed red pepper
• 6 cups chicken broth
• 8 ounces cheese tortellini
• 9 ounces fresh spinach leaves (about 5 cups)

• 1 (15 ounce) can cannellini beans, rinsed and drained
• 1/2 cup parmesan cheese

Directions

1. 1

   Heat oil in large pot over medium high heat; add the onion, garlic, thyme and red pepper flakes, sauté until the onion is softens and the flavors meld together, about 3 minutes.

2. 2

   Add the chicken broth, raise the heat to high and bring to a boil. Stir in the tortellini, and cook for 4 minutes.

3. 3

   Reduce heat to a simmer and add the spinach and cannelloni beans, continue to simmer until the spinach has wilted, and pasta is tender, about 1 minute.

4. 4

   Ladle soup into bowls. Serve with Parmesan cheese on the side.