Ingredients:

  • 2 tablespoons high-quality Extra Virgin Olive Oil
  • 1 tablespoon Unsalted Butter
  • 1 medium Yellow Onion, diced finely
  • 2 medium Carrots, diced finely
  • 2 Celery Stalks, diced finely
  • 3 cloves Garlic, minced
  • 1 teaspoon Dried Thyme
  • 2 tablespoons All-Purpose Flour
  • 1/2 cup Dry White Wine (e.g., Pinot Grigio)
  • 1 (14.5-ounce) can good quality Diced Tomatoes, undrained
  • 6 cups Vegetable or Chicken Broth (low sodium)
  • 1 small sprig Fresh Rosemary
  • 1 large Fresh Bay Leaf
  • 1 (15-ounce) can Cannellini Beans, rinsed and drained
  • 4 cups, packed Fresh Spinach or Kale, roughly chopped
  • 1/2 cup Heavy Cream (35% fat)
  • 1/2 cup Freshly Grated Parmesan Cheese, plus more for serving
  • 1 (10-ounce) package Refrigerated Cheese Tortellini
  • Salt and Freshly Ground Black Pepper, to taste
  • For Garnish: 3 tablespoons Unsalted Butter
  • For Garnish: 12-15 large Fresh Sage Leaves

Instructions:

  1. Sauté the Aromatics (Soffritto): In a large Dutch oven or heavy-bottomed stockpot, melt the initial 1 tablespoon of butter and olive oil over medium heat. Add onions, carrots, and celery. Sauté gently for 8–10 minutes until softened but not browned ('sweated').
  2. Bloom the Herbs & Thicken: Stir in the minced garlic and dried thyme; cook for 1 minute until fragrant. Sprinkle in the flour and cook, stirring constantly, for 1 minute.
  3. Deglaze (Optional): Pour in the white wine. Scrape up any browned bits from the bottom of the pot and allow the wine to reduce by half (about 2 minutes).
  4. Build the Broth: Stir in the diced tomatoes, broth, rosemary sprig, and bay leaf. Bring the soup to a gentle simmer.
  5. Simmer and Soften: Reduce heat to low, cover partially, and simmer for 15 minutes to allow flavors to meld and vegetables to become tender.
  6. Finish the Base: Remove and discard the rosemary sprig and bay leaf. Stir in the rinsed beans and fresh spinach/kale. Cook until the greens are wilted (about 2-3 minutes).
  7. Enrich and Cook Tortellini: Reduce heat to the lowest setting. Stir in the heavy cream and the grated Parmesan cheese until smooth. Taste and adjust seasoning with salt and pepper. Gently add the tortellini and cook according to package directions (usually 3-5 minutes) until they float and are cooked through. Do not boil after adding cream or pasta.
  8. Prepare Garnish: While the tortellini cooks, melt the 3 tablespoons of butter in a small skillet over medium heat. Add the sage leaves. Cook until the butter foams, turns nutty brown, and the sage leaves become crispy (about 2-3 minutes). Immediately remove from heat.
  9. Serve: Ladle the hot soup into bowls. Drizzle each serving generously with the toasted sage butter and top with extra Parmesan cheese.