Description
Brothy Tortellini Soup with Spinach and White Beans is a cozy one-pot Italian soup featuring tender cheese tortellini, creamy cannellini beans, fresh baby spinach, and a medley of sautéed vegetables in a light, savory broth. This quick and satisfying meal is perfect for weeknight dinners, blending wholesome ingredients for a nourishing vegetarian dish.
Ingredients
Vegetables and Aromatics
- 1 small yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
Seasonings and Herbs
- 1 teaspoon Italian seasoning
- ½ teaspoon dried thyme
- ¼ teaspoon red pepper flakes (optional)
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Liquids
- 1 tablespoon olive oil
- 6 cups vegetable or chicken broth
- 1 tablespoon fresh lemon juice
Main Ingredients
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 9 ounces refrigerated cheese tortellini
- 3 cups fresh baby spinach
Finishing Touch
- ¼ cup grated Parmesan cheese
Instructions
- Heat olive oil: Warm 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat to prepare for sautéing the vegetables.
- Sauté vegetables: Add the diced onion, carrots, and celery to the pot and cook for 5 to 6 minutes, stirring occasionally, until the vegetables start to soften and release their aromas.
- Add garlic and seasonings: Stir in the minced garlic, 1 teaspoon Italian seasoning, ½ teaspoon dried thyme, and optional ¼ teaspoon red pepper flakes. Cook for about 30 seconds to allow the spices to become fragrant without burning the garlic.
- Add broth and beans: Pour in 6 cups of vegetable or chicken broth, then add the drained and rinsed cannellini beans. Bring the soup to a gentle boil to heat through and combine flavors.
- Simmer soup: Lower the heat to maintain a simmer and cook for 8 to 10 minutes, allowing the flavors to meld and the vegetables to become tender.
- Cook tortellini: Add 9 ounces of refrigerated cheese tortellini to the pot and cook according to the package directions, usually 3 to 5 minutes, until the tortellini are tender and heated through.
- Add spinach: Stir in 3 cups of fresh baby spinach and cook for 1 to 2 minutes until the spinach wilts and becomes tender.
- Season and finish: Mix in 1 tablespoon fresh lemon juice, ½ teaspoon salt, and ¼ teaspoon black pepper. Taste the soup and adjust seasoning as needed.
- Serve: Ladle the soup into bowls, sprinkle each serving with ¼ cup grated Parmesan cheese and chopped fresh parsley. Serve hot with crusty bread if desired.
Notes
- Add tortellini shortly before serving to prevent it from becoming overly soft and mushy.
- Use either refrigerated or frozen tortellini according to availability and preference.
- For a richer, creamier texture, stir in ¼ cup heavy cream or half-and-half at the end of cooking.
- Add shredded rotisserie chicken to increase protein content and make it a heartier meal.
- When storing leftovers, note that tortellini will absorb some broth; add extra broth when reheating to restore soup consistency.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup, Main Course, Lunch, Dinner
- Method: Stovetop
- Cuisine: Italian, Mediterranean
