Description
This Cozy White Bean and Vegetable Tortellini Soup is a hearty, vegetarian one-pot meal loaded with nutritious vegetables like carrots, celery, onion, and kale. Featuring tender cheese tortellini and protein-packed white beans, this American-style soup is perfect for a quick, nourishing weeknight dinner ready in under 30 minutes. With a flavorful tomato-based broth and a sprinkle of parmesan cheese, it’s both comforting and satisfying.
Ingredients
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
- 1½ teaspoons kosher salt
- ¼ teaspoon ground black pepper
- ½ teaspoon dried oregano
Other Ingredients
- 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)
Instructions
- Heat the Oil and Sauté Vegetables: Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the chopped onion, diced carrots, and celery, and cook while stirring occasionally until the onions become lightly browned, about 4 to 5 minutes.
- Add Seasonings and Garlic: Stir in the kosher salt, ground black pepper, dried oregano, and minced garlic. Continue cooking and stirring frequently for about 1 minute until fragrant.
- Add Greens and Sauce: Stir in the chopped kale (or hold the spinach for later), jarred marinara sauce, canned white beans, and 6 cups of the vegetable broth. Bring the mixture up to a simmer.
- Simmer to Soften Vegetables: Let the soup simmer for 15 minutes to soften the vegetables and develop flavors.
- Add Tortellini: If serving immediately, add uncooked cheese tortellini to the pot and simmer for 1 minute less than the package instructions specify, allowing tortellini to cook in the soup.
- Alternative Tortellini Preparation: If not serving right away, cook tortellini separately according to package directions, drain, and stir into the soup just before serving. Add an extra 1 to 2 cups of vegetable broth if the soup thickens too much.
- Add Spinach (if using): If using spinach instead of kale, stir it in during this step and let it wilt in the hot soup for 1 to 2 minutes.
- Finish with Cheese and Seasoning: Stir in the grated parmesan cheese if using, then taste and adjust seasoning with additional salt and pepper as needed.
- Serve: Ladle the soup into bowls and garnish with extra parmesan cheese if desired. Serve warm.
Notes
- Using kale provides a heartier texture; baby spinach is a milder alternative added near the end.
- For a lower sodium version, opt for low-sodium vegetable broth and rinse canned beans well.
- Cooking tortellini directly in the soup allows it to absorb more flavor; cook separately if meal will be stored.
- Additional vegetables like fennel can be substituted for celery for a different flavor profile.
- Parmesan cheese is optional but adds a nice depth of flavor and creaminess.
