Name: Cozy White Bean + Vegetable Tortellini Soup Recipe
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Cuisine: American
Ingredients: 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); 1½ teaspoons kosher salt; ¼ teaspoon ground black pepper; ½ teaspoon dried oregano; 1½ cups jarred marinara or other tomato-based pasta sauce; 14 ounces canned white beans (cannellini, great northern, or navy), drained and rinsed (about 2 cups); 6-8 cups low-sodium vegetable broth; 9 ounce package cheese tortellini; ¼ cup grated parmesan cheese, plus more for serving (optional)

Jump to Recipe· 3.8 from 15 reviews

If you’re craving a hearty, comforting meal that’s packed with vibrant veggies and satisfying flavors, this Cozy White Bean + Vegetable Tortellini Soup Recipe is an absolute winner. Bursting with tender carrots, celery, kale, creamy white beans, and cheesy tortellini swimming in a rich tomato broth, this soup feels like a warm hug on a chilly day. It’s one of those effortless, one-pot wonders you’ll find yourself making again and again, especially when you want something nourishing, delicious, and ready in under 30 minutes. Get ready to fall in love with every spoonful!

Ingredients You’ll Need

A close-up view inside a large white pot shows a mix of small diced vegetables cooking. The bottom layer consists of soft, pale yellow onions with a slight shine, spread evenly across the pot base. On top of this, there is a thick layer of finely chopped orange carrots and green celery, interspersed with bits of garlic that blend softly into the mixture. A wooden spoon with a smooth handle lies diagonally inside the pot, partially covered with some of the sautéed vegetables, showing light moisture and slight glossiness from cooking. The background below the pot is a white marbled surface, and the overall image captures the fresh, colorful texture of the vegetables. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Cozy White Bean + Vegetable Tortellini Soup Recipe lies in its simplicity. Each ingredient plays a crucial role—from the olive oil that gently softens the veggies to the kale that adds a beautiful pop of color and nutrition. The combination of herbs, garlic, and vegetable broth creates a cozy base that perfectly complements the tender tortellini and creamy white beans.

2 Tablespoons olive oil: Helps sauté vegetables giving a lovely, gentle caramelization.
1½ cups chopped onion: Adds sweetness and depth to the soup’s flavor.
3 large carrots, peeled and diced: Adds earthiness and a subtle natural sweetness.
2 ribs celery, diced (or 1 fennel bulb, chopped): Brings refreshing brightness all while softening nicely.
1½ teaspoons kosher salt: Enhances all the soup’s flavors perfectly without overpowering.
¼ teaspoon ground black pepper: Adds a mild kick of warm spice.
½ teaspoon dried oregano: Infuses an herby Italian flavor to complement the marinara base.
3 cloves garlic, minced: Adds aromatic warmth and depth.
1 bunch lacinato (dino) kale, center rib removed and leaves chopped (or 5 oz baby spinach): Loads the soup with green goodness and texture.
1½ cups jarred marinara: Provides a tangy tomato base that makes the broth rich and comforting.
14 ounces canned white beans (cannellini, great northern, or navy), drained and rinsed: Adds creamy protein and a smooth texture.
6-8 cups vegetable broth (low-sodium preferred): The liquid soul of the soup that ties everything together.
9 ounce package cheese tortellini: Offers pillowy bites packed with cheesy goodness for comfort.
¼ cup grated parmesan cheese (plus more for serving, optional): Adds a salty, savory finish that brings everything full circle.

How to Make Cozy White Bean + Vegetable Tortellini Soup Recipe

Step 1: Sauté the Aromatics

Warm up the olive oil in a large soup pot over medium-high heat. Toss in the chopped onion, carrots, and celery. Cook these together until the onions turn a lovely light brown and the vegetables start to soften, about 4 to 5 minutes. This step releases the natural sweetness and builds the foundation for your cozy soup.

Step 2: Add Seasonings and Garlic

Next, sprinkle in the kosher salt, black pepper, and dried oregano, stirring them through evenly. Toss in the minced garlic and cook for about a minute, making sure not to let the garlic burn—this infuses the broth with that irresistible aromatic punch.

Step 3: Incorporate Greens, Marinara, Beans, and Broth

It’s time to add your fiber and color! Stir in the chopped kale (or wait to add spinach later if you prefer) along with the marinara sauce, white beans, and 6 cups of vegetable broth. Bring the mixture up to a gentle simmer and let it cook for 15 minutes. This softens the veggies and lets those flavors mingle beautifully.

Step 4: Cooking the Tortellini

If you plan to serve the soup immediately, add the cheese tortellini directly into the simmering pot and cook it for a minute less than the package suggests—this keeps it perfectly tender without getting mushy. If you’ll be serving the soup later, cook the tortellini separately according to package directions, drain, and stir it in just before serving to keep the texture spot-on.

Step 5: Adjusting Consistency and Finishing Touches

Because the tortellini will absorb broth while sitting, you might want to add an extra cup or two of vegetable broth to keep the soup nice and saucy. If using spinach, add it now and let it wilt in the hot soup for a couple of minutes. Stir in the grated parmesan cheese if you’re using it for that salty, melty finish, then taste and adjust seasoning with salt and pepper as needed.

How to Serve Cozy White Bean + Vegetable Tortellini Soup Recipe

The image shows a close-up of a ladle filled with tortellini soup held above a large white pot. The soup contains three main layers: the tortellini pasta with a pale yellow-white color and soft texture, the bright orange-red broth with a smooth slightly oily surface, and scattered vibrant green leafy vegetables mixed throughout. Visible small pieces of orange carrot and translucent diced onions float in the broth. The ladle is dark-colored with a reflective surface, and the pot beneath it is white with a glossy finish, sitting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Enhance your cozy bowl with a sprinkle of freshly grated parmesan or a drizzle of good-quality olive oil. Fresh basil leaves or a pinch of red pepper flakes add an extra layer of freshness and heat—perfect for those who love a little kick.

Side Dishes

A crusty baguette or warm garlic bread pairs wonderfully with this soup for dunking. A simple green salad with lemon vinaigrette also balances out the heartiness beautifully, adding crisp texture and brightness to the meal.

Creative Ways to Present

For a fun twist, serve the soup in mini bread bowls to impress guests with edible containers. Adding a few roasted cherry tomatoes on top brings extra sweetness and color. Or toss in some toasted pine nuts or pumpkin seeds for delightful crunch contrasts.

Make Ahead and Storage

Storing Leftovers

This Cozy White Bean + Vegetable Tortellini Soup Recipe stores beautifully in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen, so leftovers can taste even better!

Freezing

While the soup freezes well, keep the tortellini separate if possible to maintain texture. You can freeze the broth base with veggies and white beans for up to 3 months, then add freshly cooked tortellini when you’re ready to enjoy it again.

Reheating

Reheat your soup gently on the stovetop over medium heat, stirring occasionally. If the soup seems too thick, add a splash of vegetable broth or water to loosen it up. Add any pre-cooked tortellini near the end just to warm through.

FAQs

Can I use frozen kale or spinach in this soup?

Absolutely! Frozen greens work fine, just add them a bit earlier during cooking since they’ll take a little longer to thaw and wilt compared to fresh.

Is this soup vegan-friendly?

The soup is vegetarian as written, but to make it vegan, simply omit the parmesan cheese or replace it with a vegan alternative.

What can I substitute for cheese tortellini?

Feel free to swap cheese tortellini with spinach tortellini, gnocchi, or even small pasta shapes like ditalini or orzo for a different texture.

Can I make this soup in a slow cooker?

Yes! After sautéing the aromatics, add everything to the slow cooker except the tortellini and cook on low for 4-6 hours. Add tortellini in the last 15 minutes of cooking.

How spicy is this soup?

This Cozy White Bean + Vegetable Tortellini Soup Recipe is mild and comforting by nature, but you can add crushed red pepper flakes or a dash of hot sauce to amp up the heat.

Final Thoughts

This Cozy White Bean + Vegetable Tortellini Soup Recipe is one of those rare dishes that strikes the perfect balance between nutritious and indulgent. It’s quick enough for a busy weeknight yet special enough to share on a cozy weekend. Packed with wholesome veggies, creamy beans, and cheesy tortellini, it’s the kind of soup that feels like homemade love in every bite. I can’t wait for you to try it and make it your new go-to comfort meal!