Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 8 oz baby bella mushrooms, sliced
  • 6 cups low-sodium vegetable broth
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 2 tbsp tomato paste
  • 1 tsp dried Italian seasoning
  • ½ tsp smoked paprika
  • Salt and black pepper to taste
  • 1 lb refrigerated cheese tortellini
  • 3 cups fresh baby spinach
  • ¼ cup fresh parsley, chopped
  • 1 tbsp lemon juice

Instructions:

  1. Heat the olive oil in a large Dutch oven or pot over medium heat. Add the diced onion, carrots, and celery, sautéing for about 5 minutes until the onions are translucent.
  2. Stir in the sliced baby bella mushrooms and cook until they release their moisture and turn a deep mahogany brown. Add the minced garlic and cook for 1 more minute until fragrant.
  3. Stir in the tomato paste, Italian seasoning, and smoked paprika, stirring constantly for 2 minutes to caramelize the paste.
  4. Pour in the vegetable broth and add half of the cannellini beans. Use an immersion blender directly in the pot to pulse until the broth is smooth and velvety.
  5. Bring the soup to a gentle boil, then reduce heat to low. Add the refrigerated cheese tortellini and the remaining whole cannellini beans. Simmer until the pasta is tender and cooked through.
  6. Stir in the baby spinach and fresh parsley until the spinach is wilted. Stir in the lemon juice for brightness and season with salt and black pepper to taste.