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Recipe Ingredients

  • 1 pkg. (19 oz.) Celentano Cheese Tortellini
  • 3 Tbsp. olive oil
  • 2 2 celery stalks, sliced
  • 1/2 1/2 diced onion
  • 1 1 leek, white and pale green parts, rinsed and sliced
  • 1 cup Farro
  • 1 Tbsp. tomato paste
  • 8 cups water or vegetable broth
  • 1 (15 oz.) can cranberry beans or cannellini beans, drained and rinsed
  • 2 2 carrots, peeled and cut 1/4" thick
  • 1 1/2 cups frozen peas
  • Salt and black pepper to taste
  • 2 Tbsp. sliced fresh basil

Recipe Directions

  1. In a large pot, heat olive oil over medium heat. Add the celery, onion and leek and cook until softened, stirring occasionally for 5 minutes.
  2. Maintain medium heat and add the Farro and tomato paste. Stir thoroughly to coat the Farro. Add the beans and 4 cups of the water or vegetable stock. Bring to a boil, then lower heat and simmer for 30 minutes.
  3. Add the carrots and remaining 4 cups of water or vegetable stock, cover the pot and cook over low heat for 20-25 minutes until the carrots are tender. Stir in the peas and cook an additional 3-5 minutes. Season with salt and black pepper.
  4. Cook the tortellini according to package instructions, drain and divide into soup bowls.
  5. Ladle soup over tortellini and sprinkle with fresh basil.
  6. Serve immediately.