As the crisp air settles in, there’s nothing quite like coming home to a warm bowl of comforting soup. That’s why I love my 30-Minute Cozy White Bean + Vegetable Tortellini Soup—it combines the hearty satisfaction of cheese tortellini with a vibrant array of tender vegetables. In just half an hour, you’ll have a nourishing, vegetarian meal that’s perfect for busy weeknights. What’s more, it’s incredibly customizable: use whatever veggies you have on hand and throw in some leftover protein if you’re feeling fancy. This one-pot dinner not only saves you time but also keeps your kitchen clean and your family happy. Curious about how to create this deliciousness? Let’s dive in!
Why Love White Bean Tortellini Soup?
Comforting Warmth: This soup is a cozy hug in a bowl, perfect for chilly evenings when you crave something satisfying.
Quick & Easy: Ready in just 30 minutes, it’s an ideal option for busy weeknights without sacrificing flavor or nutrition.
Customizable Goodness: Use any veggies you have on hand and make it your own—add protein or switch up the greens!
One-Pot Wonder: Enjoy the convenience of a single-pot meal, which means less time spent on dishes, allowing more time to relax.
Consider pairing it with a side of crusty bread or a fresh salad for a complete dinner experience. If you’re in the mood for more comforting soup options, don’t miss out on my Cheesy Lasagna Soup or Korean Tofu Soup.
White Bean + Vegetable Tortellini Soup Ingredients
For the Soup Base
• Olive Oil – A must for adding richness and sautéing those flavorful veggies; if you’re out, canola oil works too.
• Onion (1½ cups, chopped) – Elevates the soup with sweetness and aroma; shallots are a great substitute if you have them on hand.
• Carrots (3 large, peeled and diced) – Bring sweetness and nutrients to the dish; parsnips can be used for a different flavor profile.
• Celery (2 ribs, diced or 1 fennel bulb, chopped) – Provides crunch and depth; fennel adds a sweet, anise-like touch.
• Kosher Salt (1½ teaspoons) – Enhances the soup’s overall flavor; feel free to adjust based on your salt preference.
• Black Pepper (¼ teaspoon) – Adds a gentle kick; increase if you prefer a spicier soup.
• Dried Oregano (½ teaspoon) – Infuses the soup with Italian flair; fresh oregano? Use three times as much!
• Garlic (3 cloves, minced) – Releases a robust flavor and enticing aroma; garlic powder can stand in at ½ teaspoon if you’re in a pinch.
For the Greens
• Lacinato Kale (1 bunch, chopped) or Baby Spinach (5 oz) – Adds vital nutrients and vibrant color; any leafy green like Swiss chard works beautifully as well.
For the Soup’s Body
• Jarred Marinara (1½ cups) – Creates a flavorful base; crushed tomatoes or homemade sauce are acceptable substitutes for extra freshness.
• Canned White Beans (14 oz) – Boosts the protein and gives creaminess; any white bean such as cannellini or navy beans will do.
• Vegetable Broth (6-8 cups) – Forms the soup’s comforting liquid; low-sodium chicken broth is an option for non-vegetarians.
For the Pasta
• Cheese Tortellini (9 oz package) – Adds delightful texture and heartiness; you can swap in any small pasta or mini ravioli if you don’t have tortellini.
For the Finish
• Grated Parmesan Cheese (¼ cup, optional) – Unleashes a burst of flavor when sprinkled on top; use nutritional yeast for a dairy-free alternative.
This White Bean + Vegetable Tortellini Soup comes together effortlessly, with flexible ingredients making it perfect for any night!
Step‑by‑Step Instructions for White Bean + Vegetable Tortellini Soup
Step 1: Sauté the Aromatics
In a large pot, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add 1½ cups of chopped onion, 3 diced carrots, and 2 diced celery ribs, sautéing for 4-5 minutes, or until the onion is lightly browned and fragrant. Stir occasionally to ensure even cooking and prevent sticking.
Step 2: Add Seasonings
Stir in 1½ teaspoons of kosher salt, ¼ teaspoon of black pepper, ½ teaspoon of dried oregano, and 3 cloves of minced garlic. Cook for an additional minute, stirring constantly until the garlic is fragrant and aromatic, ensuring the spices infuse the vegetables, creating a flavorful base for your White Bean + Vegetable Tortellini Soup.
Step 3: Incorporate Greens and Sauces
Add 1 bunch of chopped Lacinato kale (or 5 oz of baby spinach) to the pot, along with 1½ cups of jarred marinara sauce and a 14 oz can of white beans, drained and rinsed. Pour in 6 cups of vegetable broth, stirring everything together to combine, and bring the mixture to a lively simmer over medium heat for about 15 minutes.
Step 4: Cook the Tortellini
Once the soup is simmering happily, add the 9 oz package of cheese tortellini to the pot. Cook according to package directions, about 2 minutes less, ensuring they are tender but still al dente. If you’re not serving immediately, you can cook the tortellini separately to prevent them from becoming mushy when stored as leftovers.
Step 5: Final Seasoning Touches
Before serving, give the soup a good stir, adjusting the seasoning with additional salt and pepper to taste. If you enjoy a creamier texture, sprinkle in ¼ cup of grated Parmesan cheese, stirring until melted and incorporated, enriching the flavors of your White Bean + Vegetable Tortellini Soup before ladling into bowls.
Expert Tips for White Bean + Vegetable Tortellini Soup
Use Fresh Veggies: Incorporate seasonal or leftover vegetables to enhance flavor while minimizing waste. This White Bean + Vegetable Tortellini Soup can be customized to suit your pantry.
Check Tortellini Cooking Time: If using frozen tortellini, ensure you follow the package instructions and adjust cooking time for the perfect texture.
Enhance Flavor with Pesto: Stir in some store-bought or homemade pesto just before serving for an extra pop of flavor and richness in your soup.
Watch Your Seasoning: Taste and adjust the salt, pepper, and herbs during cooking to achieve perfectly balanced flavors in your White Bean + Vegetable Tortellini Soup.
Storage Tips: Keep leftovers in the fridge for up to three days, but it’s best to add uncooked tortellini when reheating to prevent mushiness.
What to Serve with Cozy White Bean + Vegetable Tortellini Soup
Relax and relish in a cozy dining experience that heightens the savory satisfaction of your soup.
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Crusty Bread: Perfect for dipping, its rustic texture complements the creamy broth while soaking up every delicious bite.
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Garden Salad: Fresh greens tossed with a zesty dressing add a bright crunch, balancing the hearty soup and enhancing every mouthful.
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Garlic Breadsticks: Warm and buttery, these provide a delightful aromatic touch that pairs beautifully with the rich flavors of your soup.
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Roasted Vegetables: A colorful medley of roasted veggies adds depth and a caramelized sweetness that enriches the overall meal experience. Toss in seasonal vegetables for variety.
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Herbed Quinoa: Light and fluffy, quinoa dressed with fresh herbs can provide a wholesome grain option that beautifully interacts with the soup’s texture.
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Red Wine: A soft Merlot or light Pinot Noir can enhance the soup’s Italian-inspired elements, creating a well-rounded and enjoyable culinary moment.
Feel free to mix and match these pairings for a delightful meal that embraces the warmth and richness of your Cozy White Bean + Vegetable Tortellini Soup!
Storage Tips for White Bean + Vegetable Tortellini Soup
Fridge: Store leftovers in an airtight container for up to 3 days to maintain freshness.
Freezer: For longer storage, freeze the soup without tortellini in portions for up to 3 months. Reheat gently on the stovetop, adding fresh tortellini during the last few minutes of cooking.
Reheating: When reheating in the microwave, avoid overcooking the tortellini to prevent them from becoming mushy. Stir occasionally and heat until warmed through.
Separation Advice: To keep the soup from becoming too thick upon reheating, consider adjusting the broth level by adding more vegetable broth to reach your desired consistency.
White Bean + Vegetable Tortellini Soup Variations
Feel free to play around with this recipe, turning it into something uniquely yours! Your kitchen will smell amazing with every adaptation.
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Protein-Packed: Add cooked Italian sausage or shredded chicken for a heartier meal. Brown the meat before adding vegetables for deeper flavor.
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Spicy Kick: Toss in a pinch of red pepper flakes to the sauté for a zesty twist, giving your soup a delightful warmth. Perfect for spice lovers!
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Cheesy Goodness: Mix in a handful of shredded mozzarella or a dollop of ricotta for extra creaminess. You’ll love the melty surprise with each spoonful.
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Creamy Vegan Option: Substitute your broth with coconut milk for a silky texture and warm flavor, then add extra veggies like sweet potatoes for a slight sweetness.
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Fresh Herbs: Swap dried oregano for fresh herbs like basil or thyme. You’ll brighten the flavors with a fresh, garden-like taste that elevates the soup!
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Veggie Variety: Try adding butternut squash, zucchini, or even sweet corn to switch up the flavors. Each vegetable brings its own unique character to the dish!
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Grainy Alternative: Replace tortellini with quinoa or farro for a nutty twist and added heartiness. The chewy texture will keep you satisfied while enhancing the nutrient profile.
If you’re enjoying the flexibility of this recipe, you might also appreciate my comforting Cozy Autumn Soup or the flavor-packed White Chicken Chili.
Make Ahead Options
Planning ahead with this Cozy White Bean + Vegetable Tortellini Soup can be a lifesaver for busy cooks! You can chop all your vegetables (onions, carrots, celery, and greens) up to 24 hours in advance and store them in an airtight container in the refrigerator. Additionally, you can combine the canned white beans, marinara sauce, and vegetable broth in a separate container for even more streamlined prep. When you’re ready to enjoy your soup, simply sauté the aromatics, add the prepped mixture, and cook the tortellini right before serving. This method not only saves you time but also ensures your soup is just as delicious and comforting on busy weeknights!
White Bean + Vegetable Tortellini Soup Recipe FAQs
What type of vegetables should I use for this soup?
Absolutely! This soup loves flexibility. You can use any vegetables you have on hand, such as zucchini, bell peppers, or even mushrooms. Just remember to chop them up into similar-sized pieces so that they cook evenly. It’s a great way to clean out the fridge!
How should I store the leftovers?
I recommend transferring any leftovers into an airtight container and storing them in the fridge for up to 3 days. When reheating, add uncooked tortellini directly to the soup to keep it from becoming mushy. Simply adjust the broth if needed for consistency.
Can I freeze White Bean + Vegetable Tortellini Soup?
Certainly! To freeze, make sure to leave out the tortellini. Portion the soup into freezer-safe containers or bags, and it can last for up to 3 months. When you’re ready to enjoy it, thaw it overnight in the fridge, then reheat on the stovetop, adding fresh tortellini in the last few minutes.
What should I do if my soup is too thick?
If you find your soup has thickened upon storage, don’t worry! Simply reheat it on the stove, and gradually add more vegetable broth until it reaches your desired consistency. This will bring it back to its lovely soupy state.
Is this soup suitable for everyone, including dietary restrictions?
Yes, indeed! This recipe is vegetarian and can easily be made vegan by omitting the grated Parmesan cheese or substituting it with nutritional yeast. Also, feel free to swap in gluten-free tortellini or pasta for those with gluten sensitivities. Always check labels for allergens if you’re cooking for someone with specific dietary needs.
How can I make my soup more flavorful?
For a tasteful enhancement, stir in a spoonful of store-bought or homemade pesto just before serving. This adds a delightful depth of flavor! Additionally, make sure to taste your soup as it cooks and adjust the seasoning with salt and pepper to achieve that perfect balance.
These White Bean + Vegetable Tortellini Soup Recipe FAQs are here to help you embrace this cozy dish, ensuring every spoonful is just as delightful as the first!
Cozy White Bean + Vegetable Tortellini Soup in 30 Minutes
Ingredients
Equipment
Method
- In a large pot, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add 1½ cups of chopped onion, 3 diced carrots, and 2 diced celery ribs, sautéing for 4-5 minutes, or until the onion is lightly browned and fragrant.
- Stir in 1½ teaspoons of kosher salt, ¼ teaspoon of black pepper, ½ teaspoon of dried oregano, and 3 cloves of minced garlic. Cook for an additional minute.
- Add 1 bunch of chopped Lacinato kale (or 5 oz of baby spinach), 1½ cups of jarred marinara sauce, and a 14 oz can of white beans, drained and rinsed. Pour in 6 cups of vegetable broth and bring to a simmer for about 15 minutes.
- Once simmering, add the 9 oz package of cheese tortellini. Cook according to package directions, about 2 minutes less, until tender but still al dente.
- Before serving, adjust the seasoning with additional salt and pepper to taste. Stir in ¼ cup of grated Parmesan cheese if desired.
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