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Tortellini Soup with White Beans

Kelly Jensen
This 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!  Great to batch cook, meal prep, or make ahead for a week of lunches or dinners.
5 from 4 votes
Cook Time 30 minutes
Total Time 30 minutes
Course Dinner, Lunch, Pasta, Soup
Cuisine American, Italian
Servings 8 servings
Calories 295 kcal

Ingredients
  

  • 1 tablespoon 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

Calories: 295kcalCarbohydrates: 19gProtein: 12gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 38mgPotassium: 220mgFiber: 2gSugar: 2gVitamin A: 5649IUVitamin C: 14mgCalcium: 35mgIron: 1mg
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