30-Minute Vegetarian Tortellini Soup
A quick, one-pot vegetarian soup with fresh tortellini, protein-rich white beans, and vibrant spinach and basil, ready in 30 minutes—perfect for weeknight dinners or meal-prep lunches.
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.