Easy Tortellini White Bean Soup Recipe (Vegetarian)
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Jump to RecipeThis easy tortellini white bean soup recipe is vegetarian & high protein, a one-pot 30-minute lunch or dinner you can make quickly! It’s hearty, flavorful, and packed with fresh chopped vegetables and tender cheese-filled tortellini pasta.
This hearty soup is great to batch cook, meal prep, or make ahead for a week of lunches or dinners. Serve with a fresh side salad and a thick slice of sourdough bread for a complete meal!
Want more great vegetarian soup ideas? Try our spaghetti squash soup, vegetarian egg drop soup, and our favorite Instant Pot navy bean soup!
This easy tortellini soup with beans is an amazingly easy one-pot recipe that is ready in 30 minutes! It checks every box off my recipe list: hearty, loaded with veggies and beans, simple, uses ingredients I already have, and fast. I made a big batch on Sunday and portioned it into mason jars to enjoy for lunch throughout the week. Just heat and eat… and your homemade meal is done!
I love that this soup is simple enough to make on a weeknight, but eats like a meal. The tortellini are hearty and filled with cheeses, the soup is loaded with carrots, onion, and celery, and beans make this feel filling. This is one soup you will want to eat again & again.
Why This Soup Works
- It’s hearty, thick, and satisfying!
- It’s high in protein from the cheese tortellini and the beans.
- Loaded with flavor – you get delicious vegetables in every bite.
- A great 30-minute weeknight meal, or perfect for meal prepping lunches for the week.
- Anyone can successfully make this recipe by following our step-by-step photos and directions below.
Ingredients You’ll Need
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
Use any kind of tortellini you like – I like four cheese and pesto varieties! You can find tortellini in both the freezer section (which is what I used) or in the refrigerated section of the deli. My store has a few varieties of vegetarian tortellini next to the prepared salads by the deli.
For the vegetables in the soup, I like to use onions, carrots, celery, and to finish the dish with fresh greens (kale or spinach).
Use canned white beans (cannellini beans or navy beans) or you can cook them yourself from dried beans. I would highly recommend using low or no sodium canned beans, which won’t alter the taste of this recipe.
I love the convenience of store-bought vegetable stock. I used a tasty version that I picked up from the store which makes this soup an easy weeknight meal. I added some Italian seasoning to the soup to give it flavor. And I like to drizzle olive oil over the bowl at the end.
Additions and Substitutions
I used cheese tortellini, but you can use pesto tortellini, a tricolored tortellini, or another variety if you prefer. I’ve seen some vegan versions out there with tofu filling too if you want a plant-based version.
Use any beans you have on hand – if you can’t find white beans, you can use chickpeas, kidney beans, or black beans for a tasty variation.
Add more protein – you can use cooked tofu, tempah, seitan, or meat (for a non-vegetarian version) which is easy to add in. Make sure it’s cooked before adding.
How To Make Tortellini Soup with White Beans
Step 1: In a large soup pot, heat the olive oil over low heat. Add the onions, carrots, celery, salt, and saute for 5 or 6 minutes until the veggies begin to soften.
Step 2: Add in the Italian seasoning and the vegetable stock. Bring to a boil, then cover and let simmer for 20 minutes until the vegetables are tender.
Step 3: Add the tortellini directly into the boiling soup. Continue to cook until the tortellini are cooked through (mine took 3-4 minutes).
Step 4: Add the white beans, spinach, and fresh chopped kale or spinach.
Step 5: Stir well to combine. Taste and adjust seasoning as needed. Serve tortellini and bean soup in a bowl, and top with a drizzle of olive oil on top, serve hot.
Recipe FAQs
I like using white beans (cannellini beans, or navy beans) as they have a soft texture and mild flavor. You can also use chickpeas, lentils, or lima beans too.
Yes! This easy recipe adds the tortellini at the end, when the soup is almost finished. Just be sure to cook it for the amount of time specified on the package – the frozen tortellini I used recommended 3-4 minutes.
Store any leftovers in an airtight container and refrigerate for up to 4 days. I like to store mine in individual servings in mason jars, with an airtight lid.
More Hearty Vegetarian Soup Ideas
- Egg Drop Soup with Rice
- Vegan Blender Tomato Soup
- Red Lentil Soup with Coconut Milk
- Creamy Vegan Celery Soup Recipe
- Fasolatha, Greek White Bean Soup
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Tortellini White Bean Soup
Equipment
- Pot
Ingredients
- 2 tablespoons extra virgin olive oil plus extra for drizzling
- 1 large sweet onion
- 3 large carrots sliced
- 2 stalks celery chopped
- 1 teaspoon salt
- 1 teaspoon Italian seasoning
- 6 cups Vegetable Stock
- 1 18 ounce package frozen cheese tortellini
- 1 14-ounce can white beans cannellini or navy beans, drained and rinsed
- 2 cups fresh greens spinach or kale
Instructions
- In a large soup pot, heat the olive oil over low heat. Add the onions, carrots, celery, salt, and saute for 5 or 6 minutes until the veggies begin to soften.
- Add in the Italian seasoning and the vegetable stock. Bring to a boil, then cover and let simmer for 20 minutes until the vegetables are tender.
- Add the tortellini directly into the boiling soup. Continue to cook until the tortellini are cooked through (mine took 3-4 minutes).
- Add the white beans, spinach, and fresh chopped kale or spinach.
- Stir well to combine. Taste and adjust seasoning as needed. Serve tortellini and bean soup in a bowl, and top with a drizzle of olive oil on top, serve hot.
Notes
Nutrition
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Has needed fiber plus tastes fabulous
Amazing recipe! This has become a favorite recipe of mine. Perfect for a rainy day. I substituted peas with asparagus and it was a great switch. Thanks for the recipe!