Description
Brothy Tortellini Soup with Spinach and White Beans is a cozy one-pot soup filled with tender cheese tortellini, creamy white beans, fresh spinach, and flavorful vegetables in a light, savory broth. It’s quick enough for a weeknight dinner and hearty enough to make a satisfying meal.
Ingredients
Vegetables and Aromatics
- 1 small yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 3 cups fresh baby spinach
- 2 tablespoons fresh parsley, chopped
Seasonings
- 1 teaspoon Italian seasoning
- ½ teaspoon dried thyme
- ¼ teaspoon red pepper flakes, optional
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- 1 tablespoon fresh lemon juice
Main Ingredients
- 1 tablespoon olive oil
- 6 cups vegetable or chicken broth
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 9 ounces refrigerated cheese tortellini
- ¼ cup grated Parmesan cheese
Instructions
- Heat the olive oil: Heat the olive oil in a large pot or Dutch oven over medium heat to prepare for sautéing the vegetables.
- Sauté the aromatics and vegetables: Add the diced onion, carrots, and celery to the pot. Cook for 5–6 minutes, stirring occasionally, until the vegetables begin to soften and develop flavor.
- Add garlic and seasonings: Stir in the minced garlic, Italian seasoning, dried thyme, and red pepper flakes (if using). Cook for about 30 seconds until fragrant, being careful not to burn the garlic.
- Add broth and beans: Pour in the vegetable or chicken broth and add the drained cannellini beans. Bring the soup to a gentle boil.
- Simmer the soup: Reduce the heat to low and let the soup simmer for 8–10 minutes, allowing the flavors to meld and the vegetables to become tender.
- Cook the tortellini: Add the refrigerated cheese tortellini to the pot and cook according to package instructions, typically 3–5 minutes, until tender.
- Add spinach: Stir in the fresh baby spinach and cook for 1–2 minutes until the spinach wilts and is well combined into the soup.
- Season and finish: Stir in the fresh lemon juice, salt, and black pepper. Taste and adjust the seasoning as needed for balance.
- Serve: Ladle the soup into bowls and top each serving with grated Parmesan cheese and chopped fresh parsley. Serve hot, optionally accompanied by crusty bread for a complete meal.
Notes
- Add the tortellini shortly before serving so it doesn’t become overly soft.
- Use refrigerated or frozen tortellini depending on availability.
- For a creamier soup, stir in ¼ cup of heavy cream or half-and-half at the end of cooking.
- Boost protein by adding shredded rotisserie chicken if desired.
- When storing leftovers, the tortellini will absorb some broth; add extra broth when reheating to maintain soup consistency.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup, Main Course, Lunch, Dinner
- Method: Stovetop
- Cuisine: Italian, Mediterranean
