Cheese Tortellini Soup With Cannellini & Spinach - cooking recipe

Ingredients

2 tablespoons olive oil
1/2 onion, diced
4 garlic cloves, minced
1 tablespoon fresh thyme, chopped
1/4 teaspoon dry crushed red pepper
6 cups chicken broth
8 ounces cheese tortellini
9 ounces fresh spinach leaves (about 5 cups)
1 (15 ounce) can cannellini beans, rinsed and drained
1/2 cup parmesan cheese

Preparation

Heat oil in large pot over medium high heat; add the onion, garlic, thyme and red pepper flakes, saute until the onion is softens and the flavors meld together, about 3 minutes.
Add the chicken broth, raise the heat to high and bring to a boil. Stir in the tortellini, and cook for 4 minutes.
Reduce heat to a simmer and add the spinach and cannelloni beans, continue to simmer until the spinach has wilted, and pasta is tender, about 1 minute.
Ladle soup into bowls. Serve with Parmesan cheese on the side.