White Bean Tortellini Soup

We love this White Bean Tortellini Soup for something homemade, healthy, and satisfying on the busiest nights. It’s got tender cheese-filled tortellini cooked right in the broth, the zip of Italian tomatoes and herbs, and creamy white beans for added protein. Best of all, it’s no-fail and ready in just 20 minutes.

Ingredient Notes & Substitutions

As noted, this recipe calls primarily for items you can keep in your pantry or freezer, which makes it a great dinner for those evenings when you just don’t know what else to make. Here is what you’ll need:

• Tortellini. We have had the best results with refrigerated tortellini, which is quick and easy to simmer directly in the soup broth. You can store tortellini in the freezer and cook it directly from frozen, just adding 1-2 minutes to the boiling time stated on the package.
• White Beans. Cannellini beans are a large Italian bean that maintain a hearty, creamy texture when cooked and work beautifully in any recipe that calls simply for “white beans.” Great northern or white navy beans also work well.
• Baby Spinach. A staple in my fridge, because it keeps well and is a relatively mild, quick-cooking dark leafy green. Substitute with kale, Swiss chard, or leave it out if you don’t like wilted greens.
• Broth Base: yellow onion, chicken or vegetable broth (or stock), and canned diced tomatoes. If I have one tip it’s to use the highest-quality broth that you can.
• Seasonings: fresh minced garlic, dried oregano, kosher salt, and black pepper. Experiment with other Italian or Mediterranean herbs, such as basil, thyme, and rosemary, to taste.

Find the printable recipe with measurements below.

How to Make Easy Tortellini Soup

The beauty of this recipe is that it couldn’t be simpler. Everything cooks together in one pot, and there’s little chopping or other prep work.

Start the Aromatics: Begin by sautéing some humble onions in olive oil. Use a Dutch oven or stockpot big enough to hold your finished soup — this is the only pot you will need.

Add and Season the Broth: After the onions are soft, add a bit of garlic, followed by diced tomatoes, oregano, and either chicken or vegetable stock. Be sure to add the tomatoes with their juices.

Stir in Tortellini: Bring everything to a boil, then stir in the tortellini. When there is about one minute left in the cooking time, add the white beans and a few handfuls of spinach. The remaining kiss of heat will wilt the greens, warm the beans, and finish cooking the tortellini.

Season and Serve: As soon as the tortellini is done, turn the heat completely off. Sample a spoonful of the broth and add extra salt and pepper to taste. Ladle soup into bowls and top with grated Parmesan, extra black pepper, and a sprinkle of red pepper flakes for optional heat.

Now you’ve got an amazing, hearty soup on your hands. That’s all there is to it!

Recipe Tips & Variations

• Add shredded or diced cooked chicken for extra protein. Rotisserie chicken works great for this.
• Add red pepper flakes to the broth for heat, or make those available at the table if some diners crave heat but not all.
• Up the nutritional quotient further by incorporating more vegetables. Carrot or bell pepper work well and should be sautéd with the onions to soften. Peas or corn kernels are easy to toss in from frozen and can be added when the tortellini are about halfway done.
• Use fresh herbs in place of or in addition to the dried oregano. The usual ratio is 1 part dried herbs to 3 parts fresh, so you would want to add at least 1 and 1/2 teaspoons fresh oregano to replace the 1/2 teaspoon dried.

Serving Suggestions

Serve this soup with garlic bread, garlic knots, breadsticks, crescent rolls, or a crunchy French loaf.

This soup has enough veggies that I rarely bother with a separate side for an everyday family dinner, but if you want to fancy things up or stretch things a bit further, this kale salad or a peppery arugula Parmesan mix will fit very nicely.

Storage Tips

• To store: If you have leftovers, tortellini soup keeps well for 2-3 days in the refrigerator. The tortellini will absorb broth as it sits, so if you’re intending to eat this over the course of several days, consider boiling and storing the tortellini separately so it can be added directly to individual bowls. I always keep these deli containers on hand for storing and gifting soups and stews. No spills and easy to stack.
• To reheat: Warm individual portions in the microwave, stirring between bursts of heat, or on the stove top over medium heat.
• I don’t recommend freezing this soup once prepared.

More Easy Soup Recipes

• Italian Chickpea Soup
• Chicken Noodle Soup with Egg Noodles
• Chicken Tortellini Soup
• Creamy Carrot Red Pepper Soup
• Creamy Sausage Tortellini Soup
• Tortellini in Bone Broth

If you try this White Bean Tortellini Soup recipe, don’t forget to rate it and leave a comment below. I love hearing how recipes turn out in your kitchen, and it helps other readers, too.

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This post was originally published in January 2018 and has been substantially updated twice to include new photos and more helpful information on the cooking process, substitutions, and variations.