Description
This comforting White Bean Tortellini Soup combines the hearty flavors of tender tortellini, creamy white beans, and fresh baby spinach in a savory tomato and herb broth. Ready in just 20 minutes, it’s a perfect quick and nourishing meal that satisfies with a touch of Parmesan cheese on top.
Ingredients
Sauté Base
- 1 Tablespoon olive oil
- 1/2 yellow onion, finely chopped
- 2 cloves garlic, minced
Soup
- 1 (15 ounce) can diced tomatoes with juices
- ½ teaspoon dried oregano
- 4 cups low-sodium chicken or vegetable broth
- 9 ounces fresh tortellini (any variety)
- 3-4 cups fresh baby spinach, loosely packed
- 1 (15 ounce) can Cannellini or other white beans, drained and rinsed
- Kosher salt, to taste
- Black pepper, to taste
For Serving
- Shaved or grated Parmesan cheese
Instructions
- Heat the oil and sauté onion: In a large Dutch oven or stockpot, warm the olive oil over medium-high heat. Add the finely chopped yellow onion and cook for about 5 minutes until softened and translucent.
- Add garlic and tomatoes: Stir in the minced garlic and cook, stirring frequently, for 30 to 60 seconds until fragrant. Then quickly add the canned diced tomatoes with their juices and the dried oregano, stirring to combine.
- Add broth and bring to a boil: Pour in the low-sodium chicken or vegetable broth. Increase the heat and bring the mixture to a rolling boil.
- Cook tortellini: Add the fresh tortellini to the boiling soup. Cook according to package directions, usually about 3 to 5 minutes until tender.
- Incorporate spinach and beans: One minute before the tortellini finishes cooking, stir in the fresh baby spinach and the drained, rinsed white beans. Allow the spinach to wilt and beans to heat through.
- Season and serve: Remove the pot from heat once tortellini is fully cooked. Taste the soup and season with kosher salt (about ½ teaspoon) and black pepper (6-8 cranks), or to your liking. Serve hot, topped with shaved or grated Parmesan cheese and extra black pepper if desired.
Notes
- Use low-sodium broth to better control the salt content in the soup.
- Fresh tortellini cooks quickly; monitor it carefully to avoid overcooking and becoming mushy.
- Any variety of tortellini works well—cheese, spinach, or meat-filled.
- Feel free to substitute baby kale or other leafy greens if you don’t have baby spinach.
- For a vegan version, use vegetable broth and omit the Parmesan or use a plant-based alternative.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
