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!
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
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
Other recipes you may like:
- 20 Broth-Based Soups
- Ribollita! (Tuscan White Bean Soup)
- 25 Delicious Vegetarian & Vegan Soup Recipes
- Curried Zucchini Soup
- Simple Tomato Soup
- Simple Celery Soup
Brothy Tortellini Soup with Spinach, White Beans and Basil
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 6
- Category: soup, vegetarian soup,
- Method: stove top
- Cuisine: Italian
Description
Brothy Tortellini soup with Spinach, Basil & White beans– a mouthwatering vegetarian soup that can be made in 25 minutes!
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
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. 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.
Keywords: tortellini soup, spinach tortellini soup, vegetarian tortellini soup, brothy soup recipe, brothy tortellini soup
Absolutely yummy! Super easy to make and a perfect brothy soup for the cooler autumn days.
★★★★★
Awesome Amanda! – yes fast and easy, and cozy too!
Great concept and texture, way too bland. Any suggestions on how to make this more flavorful?
★★
Oh shoot Rebecca. What stock did you use, just curious? Any other changes?
Absolutely delicious soup. Added Italian sausage, will probably add another can of beans next time
★★★★★
Love it Brian! Glad you liked it. 😉
Made this for dinner tonight and it was SO good! This is about my 10th or more recipe I’ve done from your blog, now I just refer to you on a first name basis when I tell my boyfriend what I’m cooking haha thank you for sharing this recipe I look forward to trying many more if not all of them!
★★★★★
Thanks Marissa!
Could I do this in a crockpot & have it sitting all day on low?
Hey Cloe-I think the tortellini may get really soggy or mushy? I’m not a crockpot expert though 😉
This was delicious – I always keep parmesan rind in the freezer and added it to the broth. I used the Trader Joe’s Mirapaux which includes carrots. I initially browned 2 small sweet Italian chicken sausage (from Sprouts – casing removed) in exchange for the suggested shredded chicken. I cooked a small batch of the the spinach Tortellini separately and froze the remainder of uncooked Tortellini because there is only 2 of us in our family – I froze the soup base and can add the Tortellini when I am ready for the next meal. So easy – – great meal for a Friday night when I don’t want to cook – but know I don’t want take-out. The squeeze of lemon or a splash of vinegar is a must! Serve with Parmesan on the side. Thank you for another great recipe.
★★★★★
This was PERFECT. We added some italian sausage meat cooked beforehand, some chili flakes and it just perfectly hit the spot. Thanks for this!
★★★★★
Can we use frozen tortellini? And if so, how would the cooking time change?
yes, and you would just have to test one.
We used this for our Meatless Monday. I didn’t think my husband would like it, but he said we can definitely make it again! This was hearty without being too heavy. Thank you for a great, tasty recipe!
★★★★★
Great to hear!
Have made this a number of times and it is always delicious. I vary the veggies, beans and pasta to what I have on hand. Love it!
★★★★★
When my husband goes back for seconds I know it’s good. I used Kite Hill dairy free tortellini (and skipped the cheese at the end) to make it vegan. Delicious.
★★★★★
This was terrific! I am cooking for 3 people with varied diet requirements….and everyone loved this! Thank you for supplying great recipes, clear instructions and beautiful mouth watering photos. I followed the recipe and it was perfect.
★★★★★
I saw this recipe in my “Feasting at Home” email and knew it would be delicious! My husband was skeptical but then kept exclaiming over it at dinner. I used homemade veggie stock and added parsley in place of basil as well as a good dollop of pesto in each bowl. Truly delicious! Sylvia, you have a gift for recipes with great depth of flavour! Wonderful!
★★★★★
Delicious! Added mushrooms and a pinch of red pepper flakes for a little kick. Used Kite Hills vegan tortellini. Thank you for the amazing recipe.
★★★★★