Creamy Tortellini Vegetable Soup

Ingredients

• 200 g wheat tortellini
• 2 cups spinach
• 2 medium carrot
• 1 medium zucchini
• 2 large celery
• 2 pieces garlic
• 4 cups vegetable broth
• 1 cup cannellini beans
• 1 cup tomatoes
• 1 cup milk
• 1 tablespoon olive oil
• 0.25 cup basil
• 2 tablespoons nutritional yeast
• 1 pinch salt and pepper

Instructions

1. 1Prepare vegetables by washing and dicing the carrots, zucchini, and celery into bite-sized pieces. Mince the garlic.
2. 2In a large pot, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
3. 3Add the diced carrots, zucchini, and celery to the pot. Sauté until the vegetables start to soften, approximately 5 minutes.
4. 4Pour in the low sodium vegetable broth and bring the mixture to a boil. Then reduce heat and simmer for 10 minutes.
5. 5Add the whole wheat tortellini and canned cannellini beans (drained and rinsed) to the pot. Simmer for another 10 minutes, or until the pasta is tender.
6. 6Stir in the diced tomatoes (with juice) and continue to simmer for an additional 5 minutes.
7. 7Reduce the heat to low and gently stir in the evaporated skim milk, creating a creamy broth. Heat through without boiling.
8. 8Add the spinach and cook until just wilted, about 2 minutes.
9. 9Season the soup with salt, pepper, and nutritional yeast for a cheesy flavor without the added fat.
10. 10Chop fresh basil and add to the soup just before serving to preserve its flavor and color.
11. 11Serve hot, ensuring each bowl has a generous portion of tortellini, vegetables, and broth.
12. 12Optional: Drizzle a teaspoon of extra virgin olive oil over each serving for added flavor and healthy fats.