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!
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.
Brothy Tortellini soup with Spinach, Basil & White beans- a mouthwatering vegetarian soup that can be made in 25 minutes!
- 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
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.
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