Brothy Tortellini Soup with White Beans
Brothy Tortellini Soup with White Beans and Spinach! A one-pot vegetarian soup recipe that’s ready in just 30 minutes.
I adore tortellini– it’s one of my pantry staple ingredients. Easy enough to toss with homemade pesto for a quick side (or lunch) but also great in tortellini soup, on skewers for a take on caprese skewers, and even in pasta salad.
This brothy tortellini soup is a little different from the two other versions I’ve made in the past– my Instant Pot Tortellini Soup, which is tomato-based, and my Chickpea Tortellini Soup, which is a bit heartier and very creamy.
This version is lighter, broth-based, and packed with white beans and spinach. I loosely based this on my mom’s famed white beans and spinach recipe, which I featured in my Italian cookbook, but added more broth and tortellini!
The result is a delicious one-pot meal packed with a few different types of plant foods. It’s cozy, comforting, and the perfect soup for dreary February days.
Ingredient Notes and Suggestions
Like most of my soup recipes, this one starts with the trinity– a saute of onion, celery, and carrot. I don’t recommend omitting any of these, but you can adjust the ratios depending on what you like.
My kids tend to be picky with big pieces of vegetables, so I chop them finely. If you like larger hunks of carrots and celery, then cut them this way.
I use fresh tortellini, but you can use frozen or even dried. If you want to keep this brothy tortellini soup vegan, then use a vegan brand like Kite Hill.
The lemon juice adds brightness and helps to balance the salt. If you don’t have fresh lemon juice, then use a splash of vinegar–either apple cider or regular will work.
The amount of salt you use will depend on your broth brand. I usually start with 1/2 teaspoon and add from there.
How to Make this Brothy Tortellini Soup
Saute the Vegetables
Cook the vegetables until tender. Add the broth and white beans and simmer.
Add the Spinach
Add the spinach and lemon juice. Taste, adjusting the salt as needed.
Cook the Tortellini
Cook the tortellini, then divide into bowls. Alternatively, cook the tortellini in the soup.
Serve
Top with the soup and garnish with parmesan cheese, if desired.
Serving Suggestions and Storage Notes
I almost always serve brothy soups with crusty bread– my kids especially love dipping the bread in! I adore my no-knead bread made in the Instant Pot, but any good quality bread will work.
If you want more vegetables, then you can serve this brothy tortellini soup with a salad. My current favorite salad is my roasted beet salad, but any green salad will work.
If you are planning for leftovers, I recommend cooking the tortellini separately. Then, divide the tortellini into bowls and ladle the soup on top. Then, store the tortellini and the soup separately in airtight containers in the fridge.
Tips for Success
Even though this brothy tortellini soup is simple in its ingredients, it works because it builds on layers of flavors. First, cook the vegetables with salt until softened, then simmer the broth and white beans.
Don’t overcook the tortellini – if you are cooking them together, I recommend adding them to the end so they stay plump and delicious. Finally, a squeeze of lemon juice at the finish brightens the whole dish.
More Brothy Soup Recipes
- Weeknight Chickpea Noodle Soup
- Tuscan White Bean Soup
- Lemon Chickpea Orzo Soup
- Minestrone Soup
- Brothy Gigante Soup with Spinach
If you make this brothy tortellini soup, make sure to come back to leave a comment and a rating. Your feedback helps other readers, and seeing you make my recipes makes my day.
Brothy Tortellini Soup with White Beans
Equipment
Ingredients
- 1/4 cup olive oil
- 1 white or yellow onion, finely chopped
- 2 celery stalks, chopped
- 1 large carrot, peeled and chopped
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon dried oregano
- 8 cups vegetable broth
- 1 15 ounce can white beans, drained and rinsed
- 1 9-11 ounce package tortellini
- 5 ounces spinach leaves, roughly chopped
- 1 teaspoon lemon juice
- Parmesan cheese, for serving
Instructions
- Heat the olive oil in a soup pot over medium heat. Add the onion, celery, carrot, and salt and cook for 10 minutes, stirring often, until vegetables have started to soften.
- Add the red pepper and oregano and cook another minute, stirring often to prevent burning.
- Reduce heat to medium-low and add the broth and white beans. Simmer while you cook the tortellini.
- I usually have leftovers so I cook the tortellini in a separate pot, then add the soup over the tortellini! If you want to cook the tortellini in the same pot, you can. To separate, bring a second separate pot of water to a boil and add the tortellini. Cook until tender according to package directions, and set aside. To cook together, add the tortellini to the soup. If you are doing this, add in an extra 2-3 cups of broth or water.
- Add in the spinach and lemon juice and cook spinach until just wilted. Taste, adding more salt as desired, then serve.
- If you made the tortellini separately, divide the tortellini into bowls and top with the soup. Or, divide the soup with the tortellini into bowls and top with parmesan cheese, if desired.