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!

 Tortellini Soup Recipe with Spinach, Basil, and white beans in a dutch oven with a wood spoon.

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

Brothy Tortellini soup with Spinach, Basil & White beans- a mouthwatering vegetarian soup that can be made in 25 minutes! #vegetarian #vegetariansoup #whitebeansoup #spinachsoup #tortellini #tortellinisoup

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.

Tortellini soup with Spinach, Basil & White beans- a mouthwatering vegetarian soup that can be made in 25 minutes! #vegetarian #vegetariansoup #whitebeansoup #spinachsoup #tortellini #tortellinisoup

 

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.

Brothy Tortellini soup with Spinach, Basil & White beans- a mouthwatering vegetarian soup that can be made in 25 minutes! #vegetarian #vegetariansoup #whitebeansoup #spinachsoup #tortellini #tortellinisoup

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.

Brothy Tortellini soup with Spinach, Basil & White beans- a mouthwatering vegetarian soup that can be made in 25 minutes! #vegetarian #vegetariansoup #whitebeansoup #spinachsoup #tortellini #tortellinisoup

Step 3: Once the broth is simmering, add the fresh tortellini.

Brothy Tortellini soup with Spinach, Basil & White beans- a mouthwatering vegetarian soup that can be made in 25 minutes! #vegetarian #vegetariansoup #whitebeansoup #spinachsoup #tortellini #tortellinisoup

Step 4: Cook these 4-6 minutes or according to package directions.

Brothy Tortellini soup with Spinach, Basil & White beans- a mouthwatering vegetarian soup that can be made in 25 minutes! #vegetarian #vegetariansoup #whitebeansoup #spinachsoup #tortellini #tortellinisoup

Step 5: Rinse and drain the white beans and add them to the soup.

Brothy Tortellini soup with Spinach, Basil & White beans- a mouthwatering vegetarian soup that can be made in 25 minutes! #vegetarian #vegetariansoup #whitebeansoup #spinachsoup #tortellini #tortellinisoup

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.

Brothy Tortellini soup with Spinach, Basil & White beans- a mouthwatering vegetarian soup that can be made in 25 minutes! #vegetarian #vegetariansoup #whitebeansoup #spinachsoup #tortellini #tortellinisoup

Step 7: Adjust seasonings to taste and add a little squeeze of lemon.

Serve! Then serve the brothy Tortellini Soup in big bowls.

Brothy Tortellini soup with Spinach, Basil & White beans- a mouthwatering vegetarian soup that can be made in 25 minutes! #vegetarian #vegetariansoup #whitebeansoup #spinachsoup #tortellini #tortellinisoup

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.

Brothy Tortellini soup with Spinach, Basil & White beans- a mouthwatering vegetarian soup that can be made in 25 minutes! #vegetarian #vegetariansoup #whitebeansoup #spinachsoup #tortellini #tortellinisoup

Chef’s Tip!

For an extra rich broth, add a parmesan rind to the simmering broth- it adds delicious depth, too!

 

Brothy Tortellini soup with Spinach, Basil & White beans- a mouthwatering vegetarian soup that can be made in 25 minutes! #vegetarian #vegetariansoup #whitebeansoup #spinachsoup #tortellini #tortellinisoup

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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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! 

Tortellini Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 42 reviews
  • Author: Sylvia Fountaine
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 6 1x
  • 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

Units Scale
  • 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
  • 810 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

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Comments

  1. This is truly one of my staple recipes, I cook it probably once every 2-3 weeks. SO simple yet incredibly delicious and satisfying.






  2. This is the perfect one-pot hardy soup that I found to be easily adapted to what I have on hand in my pantry. The recipe was straightforward and yielded delicious results. I’ve got an abundance of tasty soup for days in the refrigerator and freezer which is exactly what I was looking for.

    I made a few adjustments to suit my tastes, such as substituting carrots in place of celery, which added a nice touch to the soup. I didn’t have white beans on hand, so I doubled up on the onions.
    Additionally, I decided to add some red pepper flakes for a bit of heat, and it worked out well with the other flavors in the dish.






  3. I used carrots instead of celery and kale instead of spinach…this was a great vegetarian substitute for chicken noodle soup when I was feeling sick!






  4. I made the Brothy Tortellini Soup tonight and it was so good! My husband even liked it and he’s not a soup person!
    Delicious!
    I did substitute kale for spinach, only because I had kale on hand from another recipe earlier in the week.
    This soup is a keeper!
    Thanks






  5. Hi, I am loving all of your recipes! I just made the Brothy Tortellini soup without the tortellini! I am strictly gluten free and when I tried it with GF noodles it wasn’t that great. Better I found with long grain brown rice and a touch of Korean kimchi for spice. heats up really well too. Oh, and I added more white beans to bulk it up without the tortellini! Thanks again.

    1. Glad you were able to make this work for you. I bet it would be good with GF gnocchi too!

  6. Excellent soup! We love beans, so I added 2 cans instead of one. Little bit of red pepper flakes (thanks for the suggestion!), and it was perfect!! Thanks for the recipe!






  7. This soup was surprisingly delicious and satisfying. I mean, I expect all of your recipes to be delicious, but something about how simple this soup is, yet how fresh and bright and springy it is, just knocked it out of the park! So enjoyable! I went a little heavy on the fresh lemon juice for extra brightness.






  8. 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!






    1. Hey Cloe-I think the tortellini may get really soggy or mushy? I’m not a crockpot expert though 😉

  9. 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.






  10. This was PERFECT. We added some italian sausage meat cooked beforehand, some chili flakes and it just perfectly hit the spot. Thanks for this!






  11. 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!






  12. 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!






  13. 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.






  14. 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.






  15. 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!






  16. 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.






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