Introduction

This cozy white bean and vegetable tortellini soup is a comforting, hearty meal perfect for chilly days. Packed with fresh vegetables, tender tortellini, and flavorful broth, it’s both satisfying and easy to make.

A white bowl filled with a bright orange-red broth, layered with plump tortellini, diced bright orange carrots, dark green leafy kale, and white beans, all topped with a light sprinkle of shredded white cheese and fresh green parsley pieces. A spoon rests inside the bowl, gently scooping the soup, held by two woman's hands wearing a cream-colored sweater, with a folded gray and white striped cloth underneath the bowl on a white marbled surface. In the background, another white bowl of the same soup is partially visible along with small white bowls containing finely chopped green herbs and a wedge of cheese with shredded cheese around it on the same white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
1½ cups chopped onion (about 1 medium onion)
3 large carrots, peeled and diced
2 ribs celery, diced, or 1 fennel bulb, chopped
1½ teaspoons kosher salt
¼ teaspoon ground black pepper
½ teaspoon dried oregano
3 cloves garlic, minced
1 bunch lacinato (dino) kale, center rib removed and leaves chopped, or 5 oz baby spinach
1½ cups jarred marinara or other tomato-based pasta sauce
14 ounces canned white beans (cannellini, great northern, or navy), drained and rinsed (about 2 cups)
6-8 cups vegetable broth (low-sodium recommended)
9-ounce package cheese tortellini
¼ cup grated parmesan cheese, plus more for serving (optional)

Instructions

Step 1: Heat the olive oil in a large soup pot or Dutch oven over medium-high heat.
Step 2: Add the chopped onion, diced carrots, and celery (or fennel). Cook, stirring occasionally, until the onions are lightly browned, about 4 to 5 minutes.
Step 3: Stir in the kosher salt, black pepper, dried oregano, and minced garlic. Cook for 1 minute, stirring frequently.
Step 4: Add the kale (if using), marinara sauce, drained white beans, and 6 cups of vegetable broth. Bring to a simmer and cook for 15 minutes to soften the vegetables.
Step 5: If using spinach instead of kale, wait to add it until Step 7.
Step 6: For immediate serving, add uncooked tortellini to the pot and simmer for 1 minute less than the package instructions. If not serving immediately, cook tortellini separately according to package directions, then drain and stir into the soup just before serving.
Step 7: If the soup thickens too much or the tortellini absorbs too much broth, add 1 or 2 cups more vegetable broth as needed. If using spinach, stir it in now and allow it to wilt for a minute or two.
Step 8: Stir in the grated parmesan cheese, if using. Taste and adjust seasoning with salt and pepper as needed. Serve the soup hot, garnished with extra parmesan cheese if desired.

Tips & Variations

Substitute fennel for celery for a slight anise flavor and added depth.
Use baby spinach for a milder green that wilts quickly and adds a fresh touch.
Choose your favorite store-bought marinara or make your own to control sweetness and seasoning.
For a richer flavor, add a splash of white wine when sautéing the vegetables.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Tortellini may absorb more broth over time, so add extra vegetable broth or water when reheating to loosen the soup. Reheat gently on the stove until warmed through.

How to Serve

A white bowl filled with tortellini soup sits on a white marbled surface. The soup has three main layers: the bottom layer is a clear, rich orange broth; the middle layer contains diced orange carrots, white beans, and dark green kale leaves; the top layer shows yellow cheese tortellini floating among the vegetables, all sprinkled with shredded white cheese and small green parsley pieces. A silver spoon rests inside the bowl, partly immersed in the soup. Around the bowl are white small bowls with chopped green herbs and grated cheese, some green parsley sprigs, and a blue striped cloth. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables instead of fresh?

Yes, but keep in mind frozen vegetables tend to release more water, which may dilute the soup. Adjust broth amounts accordingly and add vegetables during simmering to prevent overcooking.

Can I make this soup vegan?

Absolutely. Use a vegan tortellini or omit it altogether, and replace parmesan cheese with a vegan cheese alternative or nutritional yeast for a cheesy flavor.