Sweet Potato Vegetable Soup with Cheese Tortellini
super easy
Ingredients
- 1 pack cubed sweet potatoes can find this already done in the produce section
- 1 onion chopped
- 2 stalks celery chopped
- 1 3oz baby carrot sticks chopped
- 2 large garlic cloves
- 1 15 oz can Great Northern Beans drained and rinsed
- 1 15 oz can petite diced tomatoes with the juice
- 1 TBSP dried oregano
- 1 A pinch of crushed red pepper
- 5 cups chicken stock - low sodium more if needed to taste
- 1/2 lemon the juice
- 3 TBSP extra virgin olive oil more if needed
- 1 pack diced pancetta ( optional if your vegetarian)
- 1 TBSP basil I used slightly dried herbs -Gourmet Garden brand can find in produce section
- 1 TBSP flat leaf parsely I used slightly dried herbs -Gourmet Garden brand can find in produce section
- 1 bay leaf
- fresh grated Parmesan Reggiano
- 1 pack Cheese Tortellini I used Buitoni
- salt and pepper
Servings:
Units:
Instructions
- Sauté the diced pancetta with 1 TBSP olive oil until browned and crisp and then take out and set aside. Meanwhile cook the cheese tortellini to package instructions and set aside.
- Then in the same pan add the rest of the extra virgin olive oil with the onion, celery and carrots with a pinch of salt and cook until the vegetables have soften about 7 minutes.
- Next, add in the dried oregano, crushed red pepper and garlic and cook another 3 minutes.
- Then add in the rinsed beans and diced tomatoes with the juice and some more salt and pepper and cook a few more minutes until combined.
- Next, add the sweet potatoes and a pinch more salt and pepper seasoning everything as we add it and then stir around and cook about 2 more minutes.
- Then add in the chicken broth, lemon juice and a bay leaf and turn up the heat and simmer for about 20 minutes until the potatoes are tender.
- Last, a few minutes before turing off the heat add the basil, flat leaf parsley and check it again for seasoning to see if it needs more salt and pepper.
- Transfer the soup to a serving bowl with some of the cheese tortellini and top with parmesan cheese and the crispy pancetta and enjoy!!!
Share this Recipe
No Reviews
Leave a Reply