Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 8 oz cremini mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 6 cups low-sodium vegetable broth
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 package (19 oz) refrigerated cheese tortellini
  • 1 bay leaf
  • 3 cups fresh baby spinach
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Heat the butter over medium heat in a large Dutch oven or pot. Add the diced onion and carrots, stirring until onions are translucent. Stir in the sliced mushrooms and cook until they release their moisture and turn deep mahogany brown. Add the minced garlic and oregano, cooking for 60 seconds until fragrant.
  2. Pour in the vegetable broth and add the bay leaf. Bring the liquid to a gentle boil, then reduce heat to low and simmer for 5-7 minutes.
  3. Stir in the drained cannellini beans. Use an immersion blender to blend the soup directly in the pot until the beans are completely pulverized and the broth appears creamy and opaque.
  4. Increase the heat slightly and add the refrigerated cheese tortellini. Cook for 3-5 minutes until the pasta floats to the surface. Stir in the baby spinach, heavy cream, and Parmesan cheese. Once the greens are wilted, remove the bay leaf and season with salt and black pepper.