This Tortellini Soup Recipe with Spinach, Basil, and white beans is our new favorite! It’s 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!
Do not judge me by my success, judge me by how many times I fell down and got back up again.― Nelson Mandela
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!
Brothy Tortellini Soup | 60-sec video
Tortellini soup ingredients
Here’s what I used for the Tortellini Soup! I used fresh spinach tortellini from Trader Joes, but feel free to sub another brand of your choosing. Canned white beans, onions, celery, basil, baby spinach, garlic, and a flavorful veggie broth.
How to make Tortellini Soup
Step one: In a large soup pot or dutch oven, saute a whole onion in olive oil, until fragrant and golden.
Step 2: 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.
Step 3: Once the broth is simmering, add the fresh tortellini.
Step 4: Cook these 4-6 minutes or according to package directions.
Step 5: Rinse and drain the white beans and add them to the soup.
Step 6: When the tortellini are cooked, add as much chopped spinach as you like -I used two giant handfuls here, along with the fresh chopped basil.
Step 7: Adjust seasonings to taste and add a little squeeze of lemon.
Serve! Then serve the brothy Tortellini Soup in big bowls.
Serving Suggestions and Storage
My husband loves this Tortellini Soup topped with a little shaved parmesan cheese or pecorino, so tasty! I love mine with fresh chili flakes and a drizzle of good olive oil. The soup will keep up to 4 days in the fridge, but know that the tortellini will swell up and soak up a lot of broth.
Chef’s Tip!
For an extra rich broth, add a parmesan rind to the simmering broth- it adds delicious depth, too!
And there you have it, a super easy one-pot meal that is flavorful and vegetarian and comes together so simply! Please let us 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
More Favorite Soup recipes!
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- Ribollita! (Tuscan White Bean Soup)
- French Onion Soup
- 25 Delicious Vegetarian & Vegan Soup Recipes
- Curried Zucchini Soup
- Simple Tomato Soup
- Simple Celery Soup
Tortellini Soup Recipe
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 6
- Category: soup, vegetarian soup,
- Method: stove top
- Cuisine: Italian
Description
This Tortellini Soup Recipe with Spinach, Basil, and white beans is our new favorite! It’s 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!
Ingredients
- 2 tablespoons olive oil
- one onion, diced
- 6 garlic cloves, rough chopped
- 2 cups celery, diced ( 3 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
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. Taste the broth and adjust salt to taste.
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.
Nutrition
- Serving Size:
- Calories: 248
- Sugar: 4.8 g
- Sodium: 789.2 mg
- Fat: 8.3 g
- Saturated Fat: 2.2 g
- Carbohydrates: 35.5 g
- Fiber: 4.7 g
- Protein: 9.8 g
- Cholesterol: 17.5 mg
The soup was wonderful! Followed the recipe as outlined. I’ll definitely make this again. Do you know if the finished product can be frozen?
It should freeze just fine.
Thank you! However, I’m not sure I’ll have enough to freeze – I shared with family & now they all want some. 😉
Ha! 😍
This basic recipe was not flavorful enough at first for my husband. so I added a great deal of oregano, grape tomatoes for color & contrast , grated Romano and Parmesan into the soup. Served as you suggested with EVO and lemon plus more cheese. Presto, delish.. I loved the easy preparation. Thanks, Eileen
Love it! Sometimes it just takes a little tweaking.
This soup is now on my list of must makes! I added shredded rotisserie chicken and made a double batch. We were so happy to have enough for 2 dinners. Delicious, light and wonderful flavor profile. Sylvia, your recipes make cooking fun and so rewarding. Feasting at Home is my go to site.
Thrilled to hear this Suzanna!