Cheese Tortellini Soup with Cannelloni


  • 4 cloves garlic, minced
  • ½ cup Parmesan cheese
  • 1 (15 ounce) can cannelloni beans, rinsed and drained
  • 9 ounces fresh spinach leaves (about 5 cups)
  • 8 ounce package cheese tortellini
  • 6 cups chicken broth
  • ¼ teaspoon dried crushed red pepper
  • + 3 more ingredients
    • 1 tablespoon, fresh thyme, chopped
    • ½ onion, diced
    • 2 tablespoons olive oil

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

View full recipe at SpringPad


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