Cozy White Bean + Vegetable Tortellini Soup Recipe
This Cozy White Bean and Vegetable Tortellini Soup is a hearty, comforting dish perfect for any day. Packed with wholesome ingredients like white beans, kale or spinach, carrots, celery, and cheese tortellini, all simmered together in a flavorful vegetable broth with marinara sauce. It’s a nourishing, easy-to-make soup that balances protein, vegetables, and tender pasta for a satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
Scale
Vegetables and Aromatics
- 2 Tablespoons olive oil
- 1½ cups chopped onion (about 1 medium onion)
- 3 large carrots (peeled and diced)
- 2 ribs celery, diced (or 1 fennel bulb, chopped)
- 3 cloves garlic (minced)
- 1 bunch lacinato (dino) kale (center rib removed and leaves chopped or 5 oz baby spinach)
Seasonings and Sauces
- 1½ teaspoons kosher salt
- ¼ teaspoon ground black pepper
- ½ teaspoon dried oregano
- 1½ cups jarred marinara (or other tomato-based pasta sauce)
Legumes and Broth
- 14 ounces canned white beans (cannellini, great northern, or navy), drained and rinsed (about 2 cups)
- 6–8 cups vegetable broth (low-sodium recommended)
Pasta and Cheese
- 9 ounce package cheese tortellini
- ¼ cup grated parmesan cheese, plus more for serving (optional)
Instructions
- Heat the oil: Warm the olive oil in a large soup pot or Dutch oven over medium-high heat to prepare for sautéing the vegetables.
- Sauté vegetables: Add the chopped onion, diced carrots, and celery to the pot. Cook, stirring occasionally, for 4 to 5 minutes until the onions are lightly browned and the vegetables soften.
- Add seasonings and garlic: Stir in kosher salt, black pepper, dried oregano, and minced garlic. Cook for about a minute, stirring frequently to develop the flavors without burning the garlic.
- Add greens and liquids: Incorporate the kale (or delay if using spinach), marinara sauce, rinsed white beans, and 6 cups of the vegetable broth. Bring the mixture to a simmer and cook for 15 minutes to tenderize the vegetables and meld the flavors. If using spinach, wait until step 6 to add it.
- Add tortellini: If serving immediately, add the uncooked tortellini into the simmering soup and cook for 1 minute less than the package instructions indicate. If not serving right away, cook tortellini separately according to package instructions, drain, and stir into the soup just before serving.
- Adjust volume and add spinach: Since the cooked tortellini absorbs soup, add 1 or 2 cups more vegetable broth to adjust the consistency if it thickens too much. If using spinach instead of kale, add it now and stir for 1-2 minutes until wilted.
- Finish and serve: Stir in grated parmesan cheese to enrich the soup’s flavor, then taste and adjust seasoning with additional salt and pepper as needed. Ladle soup into bowls and optionally garnish with extra parmesan cheese.
Notes
- Use low-sodium vegetable broth to better control the saltiness of the soup.
- If substituting spinach for kale, add it towards the end to prevent overcooking and maintain its delicate texture.
- For a gluten-free version, use gluten-free tortellini or substitute with gluten-free pasta.
- Leftovers can be stored in the refrigerator for 3-4 days. Reheat gently and add extra broth if soup thickens too much.
- This soup can be made vegan by skipping the parmesan cheese and ensuring tortellini is vegan or substituting with a vegan pasta option.
Keywords: white bean soup, vegetable tortellini soup, cozy soup recipe, Italian soup, kale soup, easy vegetarian soup, weeknight dinner
