Tortellini Soup with Beans Recipe
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Jump to RecipeThis Tortellini Soup with Beans Recipe is vegetarian & high protein, a one-pot 30-minute lunch or dinner! Serve with a fresh side salad and a thick slice of sourdough bread.
This hearty soup is great to batch cook, meal prep, or make ahead for a week of lunches or dinners.
This Tortellini Soup with White Beans Recipe Is:
- Creamy
- Thick
- Satisfying
- Hearty & High Protein
- Loaded with flavor
- Can be made vegan, vegetarian, gluten free, dairy free
- Great to meal prep and make ahead of time!
Easy Weeknight Dried Tortellini Recipes!
This bean and tortellini soup recipe is what I call an Easy Weeknight Meal – which is on your table in about 30 minutes. These quick and simple recipes are perfect for those nights when you want a tasty homecooked meal but don’t want to spend hours in the kitchen.
Browse Easy Weeknight Meals that are great for the whole family. From soups and stews, to pastas and proteins – a quick meal can be on your table in no time. Even faster than ordering takeout!
One of the BEST Tortellini Soup Recipes
This vegetarian tortellini and bean soup recipe is a fantastic pantry-staple meal! It uses almost all ingredients you would have in your dry pantry or cupboards – most of which you probably have on hand. Keeping a well-stocked pantry makes it easy to come up with delicious meals using a few staples you can rotate.
What’s In This Vegetarian Tortellini Soup with White Beans Recipe?
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Onion, Carrots, Spinach, Celery, Parsley
- Tortellini: use any kind you like – I like tese four cheese and pesto varieties! You can use homemade tortellini (tofu ricotta + parsley filling, yum!) or store bought.
- Low Sodium White Beans: you can use these low sodium canned beans or make them yourself from dried beans. I usually always cook my beans from scratch as they have lower sodium and is really easy to do in the Instant Pot. If you do use canned beans, I would highly recommend using low or no sodium canned beans like these, which won’t alter the taste of this recipe.
- Extra virgin olive oil
- Fresh garlic cloves
- No Salt Vegetable Stock or Bouillon: I love this no salt vegetable base for my recipes because it has a great flavor and is lower in sodium. I only develop my recipes with low sodium ingredients so the ingredients shine.
One Pot Vegetarian Soup Recipes For the Win!
This creamy bean tortellini soup recipe is the perfect one-pot lunch or dinner! I love a good One Pot Meal, especially during these winter months when the weather starts to turn cooler. Cooking everything in one pot is one of my favorite ways to get a meal on the table fast!
All the food gets cooked at once, which makes cleaning up a breeze. And the stove does all the work for you, so you can focus on other kitchen prep while the food cooks. One Pot meals are awesome for breakfast, lunch, or dinner – check out my link here to see other one pot meals that are ready in no time!
How Do I Make This Meatless Tortellini Soup Recipe?
- In a large soup pot, heat the olive oil over low heat. Add the onions and garlic and for 5 or 6 minutes until the veggies begin to soften. Then add the carrots, celery, vegetable stock and bring to a boil.
- Add the tortellini directly into the boiling water. Continue to cook until the tortellini are cooked through (mine took about 20 minutes).
- Add the white beans, spinach, and fresh chopped parsley. Stir well to combine. Taste and adjust seasoning as needed. If you used a low sodium Vegetable stock then you may need to add salt or pepper to taste.
- Serve tortellini and bean soup in a bowl, and top with extra parsley and a drizzle of olive oil. I divided my soup into 5 jars, and had a tasty meal prep lunch ready.
More Vegetarian Tortellini Recipes You’ll Love!
Pesto Tortellini Pasta Salad Recipe (Vegetarian, Summer Side Dish)
Hearty Veggie Tortellini Soup
Creamy Tortellini Salad Recipe (Vegetarian)
Tomato Tortellini Soup Recipe (Vegetarian)
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Tortellini Soup with White Beans
Ingredients
- 1 tablespoon extra virgin olive oil plus extra for drizzling
- 1/2 cup sweet onion
- 4 garlic minced
- 3 large carrots sliced
- 2 stalks celery chopped
- 6 cups Vegetable Stock
- 1 teaspoon Herbes de Provence
- 1 8 ounce package dried tortellini I like Four Cheese or Pesto, make sure it's vegetarian if you don't eat meat
- 2 14-ounce cans cannellini or navy beans drained and rinsed
- 2 cups fresh spinach chopped
- 1/2 cup peas
- 1/2 cup fresh parsley plus extra for garnish
- Sea Salt and Black Pepper
Instructions
- In a large soup pot, heat the olive oil over low heat. Add the onions and garlic and for 5 or 6 minutes until the veggies begin to soften. Then add the carrots, celery, vegetable stock and bring to a boil.
- Add the tortellini directly into the boiling water. Continue to cook until the tortellini are cooked through (mine took about 20 minutes).
- Add the white beans, spinach, and fresh chopped parsley. Stir well to combine. Taste and adjust seasoning as needed. If you used a low sodium Vegetable stock then you may need to add salt or pepper to taste.
- Serve tortellini and bean soup in a bowl, and top with extra parsley and a drizzle of olive oil. Serve hot and refrigerate leftovers in an airtight container for up to 4 days.
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!