Tortellini Spinach Soup Recipe
This Tortellini Soup Recipe with Spinach, Basil, and white beans is our new favorite! It's a mouth-watering vegetarian soup that can be made in under 25 minutes, all in ONE pot!
How to Make the Best Tortellini Spinach Soup
This Tortellini Spinach Soup is the ultimate comfort food that comes together in just 30 minutes. Packed with pillowy cheese-filled tortellini, hearty white beans, and fresh spinach, it’s a satisfying one-pot meal that’s perfect for busy weeknights or cozy weekends.
What makes this soup truly special is the combination of fresh herbs—Italian seasoning in the broth and a generous handful of fresh basil stirred in at the end. The bright squeeze of lemon at the finish lifts all the flavors and keeps the soup from feeling heavy, even though it’s wonderfully filling.
Whether you’re serving this as a main course or a starter, it’s guaranteed to become a family favorite. The leftovers reheat beautifully, making it an excellent meal prep option for lunches throughout the week. Finish each bowl with a drizzle of good olive oil and a sprinkle of pecorino cheese for restaurant-quality results at home.
Tortellini Spinach Soup
This Tortellini Soup Recipe with Spinach, Basil, and white beans is our new favorite! It's a mouth-watering vegetarian soup that can be made in under 25 minutes, all in ONE pot!
Ingredients
Soup Base
Main Ingredients
Instructions
Prepare the Soup
- Heat oil in a large heavy bottom pot or dutch oven over medium-high heat. Add the onion and sauté 3-4 minutes stirring. Add the celery and garlic, lower heat to medium, and sauté 5-6 minutes until celery is tender.
- Add the broth and turn heat to high, bringing to a boil. Add salt and Italian seasoning. Taste the broth and adjust salt to taste.
- Once boiling add the fresh tortellini and simmer until cooked, 4-5 minutes (look at package directions for timing).
- Add the white beans and simmer just a few minutes until they are heated through. Turn heat off. Add the chopped fresh spinach and the basil. Give a stir. Add a little squeeze of lemon (1-2 teaspoons).
Finishing Touches
- Taste, adjusting salt and pepper. You want the broth slightly salty—the tortellini and beans will soak up much of it as it sits.
- Serve in bowls with a drizzle of olive oil, pecorino cheese and a light sprinkle of chili flakes.
Notes
- The leftovers make a delicious lunch during the week.
- You can use either veggie or chicken stock depending on your dietary preference.
- Fresh tortellini works best, but refrigerated tortellini from the grocery store is a good substitute.
