Description

This Cozy White Bean and Vegetable Tortellini Soup is a hearty and comforting bowl perfect for any season. It combines sautéed aromatic vegetables, tender white beans, nutritious kale or spinach, rich marinara sauce, and cheese tortellini in a flavorful vegetable broth. Easily customizable and quick to prepare, this soup offers a balanced meal with a wonderful blend of textures and tastes, finished with a sprinkle of Parmesan cheese.

Ingredients

Vegetables and Aromatics

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

Seasonings and Sauces

1½ teaspoons kosher salt
¼ teaspoon ground black pepper
½ teaspoon dried oregano
1½ cups jarred marinara sauce (or other tomato-based pasta sauce)

Proteins and Pasta

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)

Liquids

6-8 cups vegetable broth (low-sodium preferred)

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Instructions

Heat the oil: Warm 2 tablespoons of olive oil in a large soup pot or Dutch oven over medium-high heat.
Sauté vegetables: Add chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, until onions are lightly browned and vegetables soften, about 4 to 5 minutes.
Add seasonings and garlic: Stir in kosher salt, black pepper, dried oregano, and minced garlic. Cook for about 1 minute, stirring frequently to release aromas.
Add greens, marinara, beans, and broth: Mix in chopped kale (or wait if using spinach), marinara sauce, drained white beans, and 6 cups of vegetable broth. Bring to a simmer and cook for 15 minutes to soften the vegetables. If using spinach, wait until step 6 to add it.
Add tortellini if serving immediately: Add the uncooked cheese tortellini to the pot and simmer for 1 minute less than package instructions. If not serving immediately, cook tortellini separately according to package directions, drain, and stir into the soup just before serving.
Adjust soup and wilt spinach: The cooked tortellini absorbs liquid over time, so add 1 to 2 cups more broth as needed to maintain soup consistency. If using spinach, stir it in now and allow it to wilt for 1-2 minutes in the hot soup.
Finish and serve: Stir in Parmesan cheese if using. Taste and adjust salt and pepper accordingly. Ladle soup into bowls and garnish with additional Parmesan cheese if desired.

Notes

Use low-sodium vegetable broth to control salt levels.
Swap kale for baby spinach to vary greens; spinach is added later to prevent overcooking.
Cheese tortellini can be replaced with gluten-free or vegan options to accommodate dietary preferences.
For richer flavor, sauté the vegetables until caramelized but not burnt.
This soup can be refrigerated for up to 4 days; store tortellini separately if possible to prevent it from soaking too much broth.