GUSSIED UP WHITE BEAN & TORTELLINI SOUP

Welcome to a brand new episode of “Gussied Up,” your go-to cooking show with Chef Damaris Phillips! Embark on a gourmet cooking adventure as Chef Damaris effortlessly infuses a touch of sophistication into a classic with our Easy White Bean and Tortellini Soup recipe. Gussied Up is your ultimate destination for turning ordinary recipes into extraordinary delights, featuring step-by-step guides for both seasoned chefs and kitchen beginners.

Chef Damaris showcases the simplicity of gourmet cooking by using readily available grocery store items, making this episode perfect for those seeking quick and tasty meal solutions. Uncover the secrets to transforming basic ingredients into a delectable masterpiece in this Easy White Bean and Tortellini Soup tutorial.

Whether you’re a seasoned chef looking to elevate your kitchen game or a kitchen novice exploring delicious recipes, Gussied Up has you covered. Join Chef Damaris as she simplifies the art of gourmet cooking with convenient grocery store finds, creating a flavorful and satisfying experience.

Don’t miss out on this flavorful journey as we keep it entertaining, straightforward, and delicious. Tune in to Gussied Up for a step-by-step guide to make your kitchen a hub of culinary creativity with minimal effort. Simplify gourmet cooking with our Easy White Bean and Tortellini Soup – the perfect recipe for quick and tasty meals at any skill level.

Tortellini Soup
5 tablespoons olive oil
2 cloves garlic (minced)
1 tablespoon Italian seasoning
1 12 bag frozen onions and celery (fresh will also work)
3 tablespoons all-purpose flour
2 15-ounce cans fire fire-roasted tomatoes
6 cup vegetable broth
15 ounces Cannellini beans (drained)
9 ounces cheese tortellini
4 cups raw spinach
2 tablespoons white wine (optional)
¼ cup grated Parmesan
Salt and pepper

Method:
Over medium heat, add your oil to a cold pan and add the garlic. Stir and add the Italian seasoning. As soon as the garlic starts to color add the frozen vegetable. Cover and cook until they start to soften about 5 minutes.
Add the flour and stir. Cook until the raw flour taste is gone, about 1-2 minutes. Pour in the tomatoes and stir to scrape up any bits stuck to the bottom of the pot. Add the vegetable broth and bring to a simmer to allow the flour to thicken the broth.
Add the beans and tortellini. Stir and add the wine. Taste and season with salt and pepper as needed. Serve garnished with freshly grated Parmesan cheese.

Okay how’s my hair look good today we’re making white bean and tortillini soup it’s ready in 20 minutes let’s get gussied up y’all let’s get that gussied up meter rolling so tortillini and white bean soup is one of my favorite favorite soups of all time and if you use a couple of convenience

Ingredients from the grocery store you can actually have it on your table in 20 minutes don’t believe me start the clock now it’s time to Gussy up some soup it’s going to start with 5 tablespoons of olive oil into your pan and you want to

Start this cold a lot of times when you see oil going into a pan you heated it up the pan and then you put the oil in but for this recipe I want the oil to actually be cold because this will allow me to steep this chopped garlic in my

Cold oil two cloves of garlic this will make it so it blooms inside of there and we get some gorgeous flavor on it so by starting with this cold oil it Steeps and pulls out some beautiful flavors of the the garlic without burning it I always have Italian seasoning I always

Have dried herbs in my pantry and so it’s a really nice thing to use when you’re making soups you just need to know how to reconstitute them so as soon as your oil starts simmering with that garlic you bloom in your dried herbs and that’s going to infuse some of the

Flavor now we give this a little stir around and see look at all that flavor what that’s gussan if you wanted to you could use a pre- chopped garlic it’s not my favorite convenience item but you can do it you can start to see the garlic is

Just turning brown as soon as it starts to do that you want to add in your vegetables these are celery onions and peppers I don’t always use frozen vegetables but in soup it’s the perfect application I put the lid on and just let that soften for about 5

Minutes if you’re loving our content if you wouldn’t mind giving us a like or a save or a comment we would really appreciate it this is not a save I know know that I don’t know how to make a hand gesture per se but please do so

Nonetheless now look at this little baby boom nice tender little Vege so you remember how much oil I put in in the beginning it seemed like a lot that’s because I’m going to add flour and make a roo so 3 tablespoons of flour and that’s just going to thicken up our

Liquid it’s going to make the sauce be just a little bit more velvety a little bit more luscious if you’re gluten-free you can use corn starch instead of the flour just use half of the amount look at how quickly that flour soaked up all that liquid now it’s time to go in with

Our two cans of 15 o fire roasted diced tomatoes and the acidity from the tomatoes is going to help pull up any of the little bits of cooked on onion or cooked on flour from the bottom of the pan it’s just all those layers of flavor there’s so many layers of flavors with

Our convenience item there’s almost no chopping being done here this is why the recipe comes together in 20 minutes it’s a great recipe to make when you’re like oh some friends are coming over I totally didn’t think about this that’s nice and thick now we add in six cups of

Stock or broth whatever kind you have on hand now bring this up to a simmer you need it to simmer because flour won’t thicken until it’s hot enough right so so you have to bring it up to a simmer and that’s when you’re going to see the

Real change in the texture of the soup this is going to taste like it’s been simmering all day but it really start to finish takes about 20 minutes Gussy up dance break let me show you one of my favorite dances when I was uh 18

Years old my best friend and I went to Germany and we had a dance routine that we did when we would go out dancing cuz at 18 you’re allowed to go out to the clubs and have a beer in Germany let me show you here’s how the dance mood

Started one two three four five six seven eight it’s more like a lot of like popping you know and then this one one two three four five six seven eight we walked yeah I mean we weren’t big on like foot movements weren’t our thing okay soup’s ready see how it’s just

Started to get little bitty simmering right around the edges now we’re going to add in our beans one 15 o can of cooked beans I drained it and rinsed it I don’t want any of the little bean liquid in there it makes the soup a little bit too thick and slippery 9 oz

Of fresh tortillini just add those in this takes very little time like 2 to 3 minutes honestly you just put them in stirred around and it’ll continue to cook in the heat give that a little stir and you’re thinking deis there’s no way that four cups of

Baby spinach is going to fit in there but trust me it will look how gorgeous that is you look at the coloro now that our spinach is wilted we can add add in a little bit of wine couple tablespoons that wine is just going to brighten everything right up

Now I’m going to season with just a little bit of salt and a little bit of pepper and we’re ready to Plate this Angel up look at how gorgeous you all so good so fast too tons of flavor not a lot of work now I just finished with a

Little bit of Parmesan cheese right onto the top and I like it to be nice and fine so it just kind of melts into the soup soup it melts so beautifully when it’s fresh grated you could use the store-bought grated parm though let’s eat some soup

Y’all oh my gosh you all it’s so hearty the texture of the liquid is so gorgeous because of that little bit of flour that we put into it it just gives it a texture that will grip to all of your beans and your tortillini and your vegetables I love those fire roasted

Tomatoes they’re nice and bright they have a little smokiness to them this is the best application of a store-bought tortillini I swear this is like the best thing you can do with it is to make this beautiful rustic elegant soup that’s ready in 20 minutes thanks for getting gusted up

With me y’all I’ll see you next time bye mhm tell slate uhoh one more time tell slate tail slate