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Tortellini Cannellini Creamy Tomato-Beany Soup
Ingredients
  • 1 Tbsp olive oil
  • ½ a medium yellow onion, diced
  • 3 cloves garlic, chopped
  • 4 cups vegetable broth
  • 1 cup water
  • 14.5 oz can fire roasted diced tomatoes
  • 1 tsp thyme
  • 1 tsp oregano
  • ½ tsp basil
  • ½ tsp smoked paprika
  • Sea salt, to taste
  • Black pepper, to taste
  • 9 oz refrigerated three cheese tortellini
  • 15 oz can Cannellini beans, rinsed and drained
  • 5 oz baby spinach
  • 3 oz cream cheese, softened and cut into chunks
Steps
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