Cozy White Bean + Vegetable Tortellini Soup Recipe
This Cozy White Bean and Vegetable Tortellini Soup is a hearty and nourishing dish perfect for any season. Combining tender white beans, fresh vegetables, and cheesy tortellini in a savory broth, it’s both comforting and easy to prepare. With nutrient-rich kale or spinach and a flavorful tomato base, this soup offers a balanced meal that’s quick enough for weeknights yet satisfying enough for guests.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
Scale
Soup Base
- 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
Vegetables and Beans
- 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)
Pasta and Garnish
- 9 ounce package cheese tortellini
- ¼ cup grated parmesan cheese, plus more for serving (optional)
Instructions
- Heat the oil: Warm 2 tablespoons of olive oil in a large soup pot or Dutch oven over medium-high heat to create a flavorful base.
- Sauté the aromatics: Add chopped onion, diced carrots, and celery (or fennel). Cook, stirring occasionally, until onions turn lightly browned, about 4 to 5 minutes.
- Add seasoning and garlic: Stir in kosher salt, black pepper, oregano, and minced garlic. Cook for about one minute, stirring frequently, to release their aromas.
- Add greens, sauce, and beans: Incorporate chopped kale (or wait on spinach if using), jarred marinara sauce, and drained white beans into the pot. Pour in 6 cups of vegetable broth and bring the mixture to a gentle simmer. Let it cook for 15 minutes to soften vegetables and meld flavors.
- Prepare tortellini: If serving immediately, add uncooked tortellini to the soup and simmer for 1 minute less than package instructions advise. If serving later, cook tortellini separately in boiling water according to package instructions, drain well, and stir into soup just before serving.
- Add spinach (if used) and adjust broth: When using spinach, stir it into the hot soup at this stage and allow it to wilt for 1 to 2 minutes. Since cooked tortellini absorbs liquid over time, add 1 to 2 cups more vegetable broth as needed to maintain desired soup consistency.
- Finish with parmesan and taste: Stir in grated parmesan cheese if using. Taste the soup and adjust seasoning by adding more salt and pepper as desired.
- Serve: Ladle the soup into bowls and garnish with additional parmesan cheese if you like. Enjoy warm.
Notes
- You can substitute kale with spinach, but add spinach towards the end to prevent overcooking.
- If making soup ahead of time, cook tortellini separately to avoid it becoming mushy.
- Add extra vegetable broth to adjust soup thickness, especially if reheating after adding tortellini.
- Low-sodium vegetable broth helps control the saltiness of the soup.
- Parmesan cheese adds umami and creaminess but is optional for a lighter version.
Keywords: white bean soup, vegetable tortellini soup, kale soup, spinach soup, vegetarian soup, easy soup recipe, Italian soup, cozy dinner
