After a long day of work, it is so relieving to get my mind off of the business of Black Friday. I'm currently snuggled up in a fleece blanket and inhaling the smell of Tahitian vanilla and cashmere creme candles. I also just ate a brownie covered in homemade peanut butter frosting. Zen mode accomplished.
Unfortunately this recipe isn't a brownie recipe. It's a soup recipe. As I turn the automatic start on my car every morning and sprint to my car in order to avoid the chilliness, I can't help but crave something that will warm my bones when it's time to eat. Soup is my favorite comfort food. I have a weak spot for Amy's Lentil Vegetable soup (seriously, if I don't know what to cook, I get a can of this). Amy's soups taste homemade, but they're so hard to replicate. I've finally created a soup that warms my soul and nourishes my tummy. It's my tortellini bean soup. The ingredients are simple, inexpensive and deliciously filling. This soup is so good that I don't even have a picture of it...meaning I heat it up and chow down before snapping a picture. That's when you know it's good.
Crockpot Tortellini Bean Soup
1 carton + 1-1 1/2 cups of Trader Joe's low sodium vegetable broth. You can use any vegetable broth that you like, but this one is much heartier and flavorful than any other.
1 large sweet onion
3 cloves garlic
2 tbsp tomato paste
1 package of tortellini, I buy the TJ's dry Italian multicolored (cook according to package instructions and set aside)
1 can kidney beans drained
1 can cannelloni beans drained
2 large handfuls of spinach
salt, pepper, italian herb seasoning and crushed red pepper.
Heat olive oil in a pan over medium high heat and add garlic and onions. Season with salt and pepper and cook until veggies are translucent. Add onions and garlic to the crockpot, add 1 carton of TJ's veggie broth, 2 tbsp tomato paste, salt and pepper, and cook on high for 2 hours. Once 2 hours has passed, turn crockpot on low and add cooked tortellini, the drained beans, spinach, a sprinkle of Italian herb seasonings, crushed red pepper, and about a cup-cup and a half more veggie broth. Cook on low for 1 more hour and it's ready!
I love this soup because it's soul satisfying and so easy to make. You could add ground Italian sausage, meatballs or even roasted chicken to this soup for added protein. Hungry yet?