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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- 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
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.
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
I just found this recipe last night and made it today. I had just made some homemade chicken broth yesterday and had some gluten-free tortellini that had to get used. I stumbled on this recipe and made it earlier today and we all had it for lunch and it was absolutely fantastic. I then shared some with my neighbor who is recovering from surgery. Thank you so much for this I will definitely be making it again!
thanks Jennifer.
I made this recipe earlier this week and I honestly didn’t know how much I would love it. When I cook food myself, I rarely feel it’s very good just because of my own self doubt. But this tortellini soup melted me in the best way. I’ve already shared the recipe with everyone I know. It’s my new favorite winter comfort food!
This soup was very good. Especially the next day. I made a batch for us and one for a family with vegetarian kids. Hope they enjoy it too. I did use homemade vegetable broth which probably makes it even better.
What a delicious soup! I loved the healthier take on the classic tortellini soup. Will definitely be making it again. (Great for weeknights, too!)
This was easy to make and very filling. I subbed salad macaroni for the tortellini and chard for the spinach (I’m on a chard kick) and I truly enjoyed the way all the flavors melded together. It’s almost like a stew-better later or the next day. Thanks, Sylvia.
Thanks and glad you liked it!
This was a fantastic recipe and recommendation for a good weeknight meal. It’s so yummy and very easy to prepare. I love that there’s not a lot of grease or fat to clean up. Feels healthy and pure! Send us more ideas and pics!
Thank you!!
Delicious! I had to sub kale for the spinach, but loved the result. I’ll be putting this in my winter meal quiver for sure!
Oh my, Oh my! So delicious!!!!! I added homemade pesto, homemade cottage cheese and a little queso (to empty my refrigerator) to broth. Used leftover spinach ravioli and a little penne instead of tortilleni. Also added sliced fresh mushrooms with the bean and used beet greens instead of spinach. Satisfying to pick the basil, rosemary and thyme from our garden. Very impressed with this simple easy soup!
Thanks so much!
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!
So happy you enjoyed this Nanci! I love the addition of escarole.
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!!