Name: Cozy White Bean and Vegetable Tortellini Soup Recipe
Prep time: 10 min
Cook time: 33 min
Total time: 43 min
Cuisine: Italian-American
Ingredients: 2 Tablespoons olive oil; 1½ cups chopped onion (about 1 medium onion); 3 large carrots (peeled and diced); 2 ribs celery, diced (or 1 fennel bulb, chopped); 3 cloves garlic, minced; 1 bunch lacinato (dino) kale, center rib removed and leaves chopped or 5 oz baby spinach; 1½ teaspoons kosher salt; ¼ teaspoon ground black pepper; ½ teaspoon dried oregano; 1½ cups jarred marinara sauce (or other tomato-based pasta sauce); 14 ounces canned white beans (cannellini, great northern, or navy), drained and rinsed (about 2 cups); 9 ounce package cheese tortellini; ¼ cup grated Parmesan cheese (plus more for serving, optional); 6-8 cups vegetable broth (low-sodium preferred)

I absolutely love cozy, comforting soups that fill the kitchen with warmth and bring everyone to the table happily. This Cozy White Bean and Vegetable Tortellini Soup Recipe is one of my all-time favorites to make whenever I want a hearty, nourishing meal that feels like a hug in a bowl. Loaded with tender vegetables, creamy white beans, and cheesy tortellini swimming in a savory tomato broth, it always hits the spot perfectly.

Why You'll Love This Cozy White Bean and Vegetable Tortellini Soup Recipe

What really makes this Cozy White Bean and Vegetable Tortellini Soup Recipe special for me is the way all the flavors come together in harmony. The sweetness of the carrots and onions, the earthiness of the kale or spinach, the bright hint of oregano, and the richness from the parmesan cheese make every spoonful deeply satisfying without being heavy. Plus, the white beans add such a creamy texture and gentle nutty flavor, which pairs beautifully with the tender cheese tortellini nestled throughout the soup.

I also find this soup incredibly simple to prepare, which is a huge win when I'm craving something homemade but don’t have hours to spend in the kitchen. Most of the ingredients are pantry staples or fresh produce that I usually have on hand. The cooking process is straightforward and forgiving, allowing me to adjust things as I go, like adding more broth if the tortellini soak up too much liquid. It’s truly a flexible and fuss-free recipe.

Whether it’s a chilly weeknight meal, a casual weekend lunch, or a lighter dish to serve at a family gathering, this soup always fits the bill. I love making it for occasions when I want to impress with minimal effort and maximum flavor. It stands out for its cozy, wholesome vibe and the way it transforms simple ingredients into something so comforting and delicious.

Ingredients You'll Need

The image shows a close-up of a ladle filled with bright orange soup containing folded pale yellow tortellini, green leafy kale, and small pieces of orange carrot floating in it. The ladle is lifted above a large white pot filled with the same soup, showing more tortellini and kale floating in the rich orange broth. The pot rests on a white marbled surface, and the edges of the pot are purple. The soup looks warm and hearty. Woman's hand holds the ladle. photo taken with an iphone --ar 4:5 --v 7

The ingredients for this recipe are wonderfully simple yet essential in creating the perfect balance of flavors and textures. Each item brings something unique, from the savory aromatics to the fresh greens and creamy beans, all coming together to make this soup so inviting and full-bodied.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Olive oil: Used to sauté the veggies and build the base flavor with a gentle richness.
Chopped onion: Adds sweet and savory depth as it softens and browns.
Carrots: Provide natural sweetness and a lovely pop of color.
Celery or fennel bulb: Celery adds classic aromatic freshness, while fennel brings a subtle licorice note if you want a twist.
Kosher salt and black pepper: Season and enhance every ingredient’s natural flavors.
Dried oregano: Gives an herbaceous warmth that pairs perfectly with tomato and beans.
Minced garlic: Adds a pungent and savory kick that wakes up the soup.
Lacinato kale or baby spinach: For vibrant green color, texture, and a boost of nutrients.
Jarred marinara sauce: Creates a rich tomato base that’s both tangy and comforting.
Canned white beans: Cannellini, great northern, or navy beans all work beautifully, bringing creamy protein.
Vegetable broth: The liquid heart of the soup—low sodium lets you control the salt level.
Cheese tortellini: Soft, cheesy pasta pillows that add a luxurious fullness to the soup.
Grated parmesan cheese: Stirred in for a savory finish and sprinkled on top for an extra touch of indulgence.

Directions

Step 1: Heat the olive oil in a large soup pot or Dutch oven over medium-high heat until shimmering but not smoking.

Step 2: Add the chopped onion, diced carrots, and celery (or fennel). Cook, stirring occasionally, until the onions become translucent and lightly browned around the edges, about 4 to 5 minutes.

Step 3: Stir in the kosher salt, black pepper, dried oregano, and minced garlic. Cook everything together for about 1 minute, stirring frequently to prevent the garlic from burning and to release the herbs’ aromas.

Step 4: Add the chopped kale, jarred marinara sauce, drained and rinsed white beans, and 6 cups of vegetable broth. Bring the mixture up to a gentle simmer and cook for 15 minutes—this softens the vegetables and lets the flavors meld beautifully. If you’re using baby spinach as your green, hold off until later.

Step 5: If you plan to serve the soup immediately, add the uncooked tortellini directly to the pot and simmer for 1 minute less than the package’s directed cooking time. If you’re not serving right away, cook the tortellini separately according to package instructions, drain, and stir into the soup just before serving to prevent mushiness.

Step 6: The tortellini will soak up some of the broth as the soup sits, so adjust the volume by adding 1 or 2 cups of extra broth if needed. If you chose spinach, now’s the time to stir it in and let it wilt quickly for a minute or two in the hot soup.

Step 7: Right before serving, stir in the grated parmesan cheese for a creamy finish. Taste the soup and adjust seasoning with more salt or pepper if needed. Ladle into bowls and garnish with extra parmesan cheese if you like that cheesy flourish on top.

Servings and Timing

This Cozy White Bean and Vegetable Tortellini Soup Recipe makes about 6 generous servings—perfect for sharing with family or saving leftovers for another day. It takes approximately 10 minutes to prep all the ingredients and about 33 minutes to cook, bringing the total time to around 43 minutes. There is no resting or cooling time necessary, so you can enjoy the soup fresh and hot as soon as it’s ready.

How to Serve This Cozy White Bean and Vegetable Tortellini Soup Recipe

The image shows a white bowl filled with a warm tortellini soup placed on a white marbled surface. The soup has three main layers: a rich orange broth at the base, with chunks of orange carrots and small white beans floating in it; above the broth are green leafy kale pieces scattered throughout; and on top are several pale yellow tortellini pasta going all around the soup, mixed with grated white cheese and small green parsley leaves as garnish. A silver spoon rests inside the bowl on the left side. Next to the bowl, there is a folded blue striped cloth. In the background, there are small white bowls filled with chopped parsley and grated cheese, and some parsley sprigs scattered on the surface. Photo taken with an iphone --ar 4:5 --v 7

I love serving this soup piping hot, straight from the stove into warmed bowls, garnished with an extra sprinkle of parmesan cheese for that final hint of indulgence. It pairs wonderfully with crusty bread or garlic toast on the side for dipping into the broth, which makes the meal feel even more comforting and satisfying.

For a fresh contrast, I sometimes toss a simple green salad dressed lightly with lemon and olive oil alongside the soup—this balance of warm and cool is especially nice in early fall evenings. If you want to dress it up further for a weekend dinner, some shaved prosciutto or a drizzle of good-quality balsamic glaze on top adds a savory, slightly sweet complexity that’s irresistible.

When it comes to beverages, a crisp white wine such as Pinot Grigio or a light red like Chianti complements the tomato and herb flavors beautifully. For non-alcoholic options, a sparkling water with a wedge of lemon or a subtle herbal iced tea works well. This soup truly shines on cozy weeknight dinners but also makes a lovely starter for casual holiday meals or potluck parties due to its hearty, crowd-pleasing nature.

Variations

I like to mix things up with this Cozy White Bean and Vegetable Tortellini Soup Recipe depending on what I have on hand or who I’m cooking for. For example, swapping out kale for spinach makes the texture a bit more delicate and reduces the cooking time. If I want to boost the protein even further, I’ll add some cooked Italian sausage or crispy pancetta at the end.

For dietary needs, this recipe is quite adaptable. Using gluten-free tortellini keeps it safe for those avoiding gluten, and you can opt for vegan cheese tortellini and skip the parmesan or use nutritional yeast instead to keep it plant-based. I’ve also experimented with adding other herbs such as thyme or rosemary to give the soup a slightly different herbal profile, and it’s always delicious.

If you prefer a thicker, stew-like consistency, I’ve found that reducing the amount of broth or letting the soup simmer longer to concentrate the flavors works beautifully. Alternatively, using an immersion blender to puree a portion of the soup creates a creamy texture without any cream. These variations keep the recipe fresh and exciting each time I make it.

Storage and Reheating

Storing Leftovers

Leftover Cozy White Bean and Vegetable Tortellini Soup keeps really well in an airtight container in the refrigerator for up to 3 to 4 days. I recommend using a glass or BPA-free plastic container with a tight lid to maintain the soup’s freshness and prevent odors from spreading in the fridge. Because the tortellini continues to absorb broth, the soup will thicken as it sits, so you may want to stir in a splash of broth or water before reheating.

Freezing

While you can freeze this soup, keep in mind that cheese tortellini may become a bit softer after thawing. If you’re planning to freeze leftovers, I suggest storing the soup and cooked tortellini separately in freezer-safe containers or bags. The soup base freezes beautifully for up to 3 months. When you’re ready to enjoy, defrost the broth and veggies fully in the refrigerator overnight, then heat on the stove and add fresh or reheated tortellini just before serving.

Reheating

The best way to reheat this soup is gently on the stove over medium-low heat while stirring occasionally. Adding a little extra broth or water helps loosen the soup if it’s too thick. Avoid microwaving for long periods as it can cook the tortellini unevenly or make them mushy. To keep the texture and flavors vibrant, I always add the parmesan cheese after reheating, just before serving.

FAQs

Can I use fresh tortellini instead of store-bought?

Absolutely! Fresh tortellini works wonderfully in this soup, cooking even faster than dried varieties. Just adjust the cooking time accordingly and watch them closely to avoid overcooking. Fresh tortellini will add an extra tender, delicate texture to your soup.

What type of white beans work best in this soup?

I typically use cannellini beans for their creamy texture and mild flavor, but great northern or navy beans are also excellent choices. Just make sure to drain and rinse canned beans well to reduce excess salt and any canning liquid taste.

Can I make this soup ahead of time?

Yes, this soup keeps well a day ahead and actually tastes even better after the flavors have had time to meld. If making ahead, cook the tortellini separately and add them just before serving to avoid them becoming overly soft.

Is this soup suitable for vegans?

It certainly can be! Use vegan cheese tortellini or omit the tortellini altogether and add extra beans or vegetables instead. Swap the parmesan cheese for nutritional yeast or simply skip it. The soup base is flavorful enough to stand on its own without dairy.

Can I add protein like chicken or sausage to this recipe?

Definitely! Adding cooked chicken, Italian sausage, or even crispy bacon elevates the soup into an even heartier meal. You can brown the meat first and then follow the recipe steps, adding the protein back in at the end to reheat with the soup.

Conclusion

I hope you feel excited to try this Cozy White Bean and Vegetable Tortellini Soup Recipe because it’s truly one of my go-to dishes when I want something warm, filling, and full of flavor without hours of fuss. It’s simple, adaptable, and perfect for sharing with loved ones any time of year. Once you make it, I know it’ll become a beloved comfort food in your home too!