This Tortellini Spinach Soup is a vibrant, wholesome dish that combines tender pasta, fresh greens, and protein-rich white beans for a hearty yet light meal.
The spinach and basil add a nutrient-packed boost of vitamins and antioxidants, while the beans provide fiber and plant-based protein, keeping the soup filling and satisfying.
Olive oil contributes heart-healthy fats, and using fresh tortellini keeps the dish light and quick to prepare.
Ready in just 30 minutes and all in one pot, this soup is perfect for busy weeknights, meal prep, or a comforting lunch.
Its versatility allows for easy substitutions, such as different pasta shapes, beans, or even leftover chicken, while the fresh lemon brightens flavors and balances richness.
This soup is not only flavorful but also a practical, everyday option for those seeking a quick, nourishing, and satisfying vegetarian-friendly meal.
Must-Have Tools for Perfect Results
Heavy-Bottomed Pot
Essential for even heat distribution when sautéing vegetables and simmering the soup. Beyond this recipe, it’s perfect for stews, chili, or one-pot pasta dishes.
Chef’s Knife
Used to dice onions, celery, and garlic with precision. A sharp knife makes prep faster and safer, and it’s indispensable for all kitchen tasks.
Cutting Board
Provides a stable surface for chopping vegetables and herbs. Protects countertops and keeps your kitchen organized during meal prep.
Measuring Spoons & Cups
Ensures precise seasoning and portioning of herbs, salt, and liquids, creating consistent flavor every time. Useful for all recipes, both cooking and baking.
Wooden Spoon
Perfect for stirring vegetables, beans, and tortellini without scratching cookware. Versatile for sauces, soups, and general kitchen mixing tasks.
30-Minute Vegetarian Tortellini Soup
Equipment
- 1 Heavy-Bottomed Pot,
- 1 Chef’s Knife
- 1 cutting board
- Measuring Cups & Spoons
- 1 Wooden spoon
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 6 garlic cloves roughly chopped
- 2 cups celery diced (about 3 ribs)
- 8 cups vegetable or chicken stock
- 1 teaspoon dried Italian herbs or thyme or rosemary
- 1 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper
- 8 –10 ounces fresh tortellini spinach or cheese
- 1 can 15 oz white beans, drained and rinsed
- 8 ounces baby spinach chopped
- 1 cup fresh basil chopped
- 1 –2 teaspoons fresh lemon juice
- Garnish: drizzle of olive oil chili flakes, pecorino romano or parmesan
Instructions
- Heat the Aromatics: In a large heavy-bottomed pot or Dutch oven, pour in the olive oil and warm over medium-high heat. Add the diced onion and sauté for 3–4 minutes, stirring frequently, until the onion becomes translucent and releases its natural sweetness.
- Cook Celery and Garlic: Add the diced celery and roughly chopped garlic to the pot. Reduce the heat slightly to medium and sauté for 5–6 minutes, stirring occasionally, until the celery softens and the garlic becomes fragrant without browning.
- Add Broth and Seasonings: Pour in the vegetable or chicken stock and bring the mixture to a boil over high heat. Stir in the salt and dried Italian herbs (or your preferred thyme or rosemary) and taste the broth, adjusting seasoning as needed for a balanced, flavorful base.
- Cook the Tortellini: Once the broth reaches a boil, carefully add the fresh tortellini to the pot. Reduce the heat to a gentle simmer and cook according to the package instructions, usually 4–5 minutes, until the pasta is tender yet still holds its shape.
- Add Beans and Spinach: Stir in the drained and rinsed white beans and simmer for a few more minutes until heated through. Turn off the heat, then fold in the chopped baby spinach and fresh basil, allowing the residual heat to gently wilt the greens.
- Finish and Serve: Add a squeeze of fresh lemon juice to brighten the flavors and stir gently. Taste and adjust salt and pepper if needed. Serve hot in bowls with a drizzle of olive oil, a sprinkle of chili flakes, and freshly grated pecorino or parmesan for a satisfying, aromatic, and comforting soup.
Notes
- Use fresh tortellini for the best texture and flavor; frozen works too but may need extra cooking time.
- White beans can be substituted with chickpeas or cannellini beans for variety.
- Add a parmesan rind to the broth while simmering for a richer, deeper flavor.
- Adjust salt and seasoning after adding pasta and beans since they absorb some salt.
- A squeeze of fresh lemon at the end brightens flavors and balances richness.
- Leftover soup can be stored and reheated easily, making it ideal for meal prep.
Chef’s Secrets For Perfect Flavor
To achieve the most flavorful Tortellini Spinach Soup, start by sautéing onions, celery, and garlic over medium heat to release their natural sweetness.
Fresh tortellini ensures a tender texture that absorbs the broth without falling apart.
Incorporating a parmesan rind while simmering adds depth, while the white beans provide both creaminess and protein.
Fresh spinach and basil added at the very end maintain their vibrant color, flavor, and nutrients.
A final squeeze of lemon juice lifts the entire soup, balancing richness and giving it a bright, fresh finish.
Serving Suggestions For Delicious Meals
Serve this soup piping hot in wide bowls, drizzled with olive oil and sprinkled with chili flakes and freshly grated parmesan or pecorino.
Pair it with a crisp side salad, garlic bread, or a warm crusty baguette to create a complete, satisfying meal.
It also works beautifully as a starter for an Italian-inspired dinner alongside roasted vegetables or a light pasta dish.
Perfect for lunchboxes or meal prep, it reheats well, making it a versatile option for busy weekdays.
Storage Tips For Maximum Freshness
Store leftover soup in airtight containers in the refrigerator for up to 3–4 days.
To prevent the tortellini from becoming too soft, consider storing the pasta separately and combining it with the broth when reheating.
Soup can also be frozen for up to 2 months; thaw overnight in the refrigerator and gently reheat on the stovetop.
Add a little extra broth or water if the soup has thickened during storage.
Stir in fresh greens when reheating to keep them vibrant and nutritious.
Frequently Asked Questions Answered
1. Can I make this soup vegan?
Yes! Use vegetable broth and replace the cheese-filled tortellini with vegan tortellini. Skip the parmesan garnish or use a plant-based alternative.
2. Can I use frozen spinach instead of fresh?
Yes, but add it at the end and simmer just until heated through. Frozen spinach will release extra water, so adjust broth accordingly.
3. What pasta works best for this soup?
Fresh tortellini is ideal for texture and taste, but you can substitute with other small pasta shapes like ravioli, gnocchi, or mini shells.
4. Can I add protein like chicken?
Absolutely. Leftover cooked chicken, shredded rotisserie chicken, or sausage pieces can be added after the tortellini to make it more filling.
5. How do I keep the soup from becoming too salty?
Season gradually and taste frequently. The pasta and beans absorb salt, so wait until the end to make final adjustments before serving.
This recipe has been adapted and simplified from the original version by feastingathome. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
