When Eric and I were in the process of moving, we had to eat out more than I care to admit. The biggest reason for this was the fact that we had to special order a refrigerator that would fit in the space we had. For two people that love to cook, eating out so frequently got old fast. We were ecstatic once our new refrigerator arrived and we were finally able to buy ingredients to cook a decent meal. Sadly, we weren’t anywhere close to having the kitchen unpacked when the refrigerator arrived. Since neither one of us could stomach eating out yet again, we unpacked a few things and decided to cook this simple soup instead.
Let me start off by saying that, while this soup is supposed to have tortellini, we could only find ravioli when we made this. So you’ll notice that the pasta in my picture looks pretty big, and that’s because it is. However, this didn’t bother either of us because we were just happy to have a home cooked meal. This soup is incredibly easy – we made it without a fully functioning kitchen, if that tells you anything. The only change I made was to increase the liquid by half a cup, and this is just a personal preference because I like my soups to be a little brothier. The combination of vegetables, cannellini beans and pasta in this soup make it filling without making it heavy. It also makes excellent leftovers. All that, and it can be made in under half an hour.