Heat oil in a large pot over medium heat. Add carrots, onion, garlic, and Italian seasoning. Cook for 10 minutes or until vegetables are crisp-tender, stirring occasionally. If desired, add wine. Simmer mixture until liquid has reduced and vegetables are glazed, stirring frequently.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Cheese-stuffed tortellini plus white beans and fresh veggies make a standout soup that even meat lovers can enjoy.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 2 tbsp. Hy-Vee Select extra virgin olive oil | ||
| 2 medium carrots, finely chopped | ||
| 1 medium onion, finely chopped | ||
| 2 tbsp. garlic, minced | ||
| 1 tbsp. Hy-Vee dried Italian seasoning | ||
| ½ c. dry white wine, optional | ||
| 3 (32-oz.) containers Hy-Vee vegetable cooking stock, 12 cups | ||
| 1 (20-oz.) pkg. refrigerated cheese-filled tortellini, 4 cups | ||
| 2 c. sweet potatoes, peeled and chopped | ||
| 1 (14.5 oz.) can cannellini beans, rinsed and drained | ||
| ½ (5-oz.) pkg. baby kale | ||
| Hy-Vee black pepper, to taste | ||
| Hy-Vee shredded Parmesan cheese, optional |
Things To Grab
- Large pot with lid
Directions
Add stock to pot. Bring mixture to boiling; reduce heat. Simmer, covered, for 10 minutes. Add tortellini, sweet potatoes, beans, and kale. Simmer, covered, for 8 to 10 minutes or until sweet potatoes are tender. Season with pepper, to taste.
Serve soup topped with shredded Parmesan cheese, if desired.
Nutrition facts
Servings
360 Calories per serving
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 30mg
- Sodium: 1250mg
- Total Carbohydrates: 57g
- Protein: 13g
Daily Values
0%
Vitamin A 170%
0%
Vitamin C 25%
0%
Iron 15%
0%
Calcium 15%