This Brothy Tortellini Soup with Spinach, Basil & White beans- is our new favorite! A mouth-watering vegetarian soup that can be made in under 25 minutes, all in ONE pot! The leftovers make a delicious lunch during the week!
I’m kinda in love with this Tortellini Soup right now. To me, it checks all the boxes: Fast. Easy. One Pot. Nutritious. Deliciously BROTHY and flavorful! My kind of soup friends. Plus it’s so simple to make.
What I really like about this soup is that it is loaded up with fresh spinach along with Cannellini Beans (or use white beans) for a little extra protein.
Fresh basil gives it so much flavor, but other herbs will work here too like rosemary or thyme!
Here’s what I used for the Tortellini Soup! Feel free to use white beans or other beans.
I used fresh spinach tortellini from Trader Joes, but feel free to sub another brand of your choosing.
How to make Tortellini Soup:
- Sauté onion, garlic and celery and add the stock, bringing to a simmer.
- Season the broth.
- Drop the fresh spinach or cheese tortellini into the broth, and simmer, 4-6 minutes until cooked.
- Add the white beans.
- Stir in fresh chopped spinach and basil.
- Taste, adjust seasonings, add lemon, and serve!
In a large soup pot or dutch oven, saute a whole onion in olive oil, until fragrant and golden.
Add the celery, garlic, sauté for a few minutes and then add the broth (feel free to use veggie stock or chicken stock) and bring to a simmer.
Once the broth is simmering, add the fresh tortellini.
Cook these 4-6 minutes or according to package directions.
Rinse and drain the white beans and add them too!
When the tortellini is cooked, add as much chopped spinach as you like -I used two giant handfuls here, along with the fresh chopped basil.
Adjust seasonings to taste and add a little squeeze of lemon.
Then serve the brothy Tortellini Soup in big bowls.
My husband loves this soup topped with a little shaved parmesan or pecorino, so tasty.
I love mine with fresh chili flakes and a drizzle of good olive oil.
TIP: You could also add a parmesan rind to the broth, for extra richness.
And there you have it, a super easy weeknight meal that is flavorful and vegetarian and comes together so simply!
Please let me know what you think of this Tortellini Soup in the comments below, along with how you adjust it!
I hope you are having a great start to your week.
xoxo
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Brothy Tortellini Soup with Spinach, White Beans and Basil
Brothy Tortellini soup with Spinach, Basil & White beans- a mouthwatering vegetarian soup that can be made in 25 minutes!
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 6 1x
- Category: soup, vegetarian soup,
- Method: stove top
- Cuisine: Italian
Ingredients
- 2 tablespoons olive oil
- one onion, diced
- 6 garlic cloves, rough chopped
- 1 cup celery, diced ( 2 ribs)
- 8 cups veggie or chicken stock
- 1 teaspoon dry Italian herbs (or thyme or rosemary)
- 1 teaspoon salt, more to taste
- 1/2 teaspoon pepper
- 8–10 ounces fresh tortellini (spinach or cheese)
- 1 can white beans (Cannellini beans are nice) drained, rinsed
- 8 ounces chopped baby spinach
- 1 cup fresh basil, chopped
- squeeze of lemon
Garnish: Drizzle of olive oil, chili flakes, pecorino romano or parmesan
Instructions
Heat oil in a large heavy bottom pot or dutch oven over medium-high heat. Add the onion and saute 3-4 minutes stirring. Add the celery and garlic, lower heat to medium, and saute 5-6 minutes until celery is tender. Add the broth and turn heat to high, bringing to a boil. Add salt and Italian seasoning.
Once boiling add the fresh tortellini and simmer until cooked, 4-5 minutes (look at package directions for timing). Add the white beans and simmer just a few minutes until they are heated through. Turn heat off. Add the chopped fresh spinach and the basil. Give a stir. Add a little squeeze of lemon ( 1-2 teaspoons).
Taste, adjusting salt and pepper. You want the broth slightly salty- the tortellini and beans will soak up much of it as it sits.
Serve in bowls with a drizzle of olive oil, pecorino cheese and a light sprinkle of chili flakes.
Notes
Feel free to use other canned or cooked beans.
Feel free to use other pasta (penne, etc., instead of tortellini) or a gluten-free pasta.
For an extra rich broth, add a parmesan rind to the broth.
Feel free to add leftover chicken if you like.
Keywords: tortellini soup, spinach tortellini soup, vegetarian tortellini soup, brothy soup recipe, brothy tortellini soup
Excellent.
★★★★★
We are in quarantine so I didn’t have basil but I did have basil oil. I was surprised how complex it was and how well the ingredients melded together. Thank you!
★★★★★
yay, glad you liked.
We enjoyed this and made it as-is less the fresh basil since we forget to buy it at the store. We added some dried basil and assume its even better fresh. Will try again.
★★★★
So delicioius! Made enough for dinner and lunch the next day. Definitely a keeper.
★★★★★
Perfect! I love having leftovers for lunch!
So delicious! I only made a couple of adjustments. I used fresh oregano, thyme, and rosemary rather than dried herbs and I chopped up 9 garlic cloves because I love garlic! I’ve shared this with my Facebook group called Face Cook. Thanks for sharing!
★★★★★
Love it- thanks Shannon!
This was fantastic! I used chickpeas in place of beans, as this was what I happened to have on hand. I used low sodium veggie broth, but I wanted to make sure the broth was complex enough to be interesting, so I chopped up some dried shiitakes and added to the broth for simmering. I omitted the parmesan and subbed with nutritional yeast. I was lucky enough to get fresh tortellini from an old, family-run Italian pasta maker here in the Village in NYC. Definitely making this again. (oh… I halved the recipe and it still made four servings, FYI)
★★★★★
Thanks Jenni! Appreciate this!
I love this soup! Quick and hearty. I’m not vegetarian so I used chicken bone broth, Italian sausage tortellini, some shredded carrot for color and I didn’t have regular basil so I used the Thai basil I had on hand. I also added a nice spoonful of dashi miso to amp up the broth….yum! This is a keeper!
★★★★★
Love how you made this your own Cheryl!
Delicious comfort food, and really welcome after all the heavy holiday meals. I subbed escarole for spinach but otherwise followed recipe closely and it was sooo good. My family wolfed down the whole pot and was wishing for more. Definately will repeat.
★★★★★
Haha Love it Donna!
FANTASTIC! I made this and will definitely make it again – like next week! A new staple in my collection for sure. I used escarole instead of spinach, only because I was craving escarole. VERY easy to make, but tastes like I spent hours making it. Thank you Sylvia!
★★★★★
I love this soup. My family too. I use megi masala , it is Indian spice . This soup rocks.
Thanks for great recipe.
thanks so happy you enjoyed it!
So easy to make with great taste. We loved it!
★★★★★
Yay! great to hear!
This is outstanding!!
★★★★★
This soup was amazing! The squeeze of lemon at the end was my favorite part, will definitely be making again!
★★★★★
Yes, it gives it a nice brightness! Glad you enjoyed, and appreciate the comment Tim!
Sounds delicious- thank you. My teenagers are vegan. You think this would work using egg free pasta and no cheese? X
You can always try it! I’ll admit I really like the pecorino here to finish the soup- gives it a nice depth. But as long as your broth is flavorful, you should be fine!
I’m making this tonight and sure it will turn out well-as do all of your recipes. Just one question though, where it says “tortilla” I will assume that was a typo for “tortellini”! Right?
Yes, thanks for pointing it out 🙂
Really delicious and versatile! Thanks, Sylvia!
★★★★★
so happy you liked it!
Wow, just wow! This dish is absolutely amazing!
★★★★★
Thanks Milee!!