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
- 1½ teaspoons kosher salt
- ¼ teaspoon ground black pepper
- ½ teaspoon dried oregano
Liquids and Sauces
- 1½ cups jarred marinara (or other tomato-based pasta sauce)
- 6-8 cups vegetable broth (low-sodium recommended)
Proteins and Pasta
- 14 ounces canned white beans (cannellini, great northern, or navy), drained and rinsed (about 2 cups)
- 9 ounce package cheese tortellini
Dairy
- ¼ cup grated parmesan cheese, plus more for serving (optional)
Instructions
- Heat the oil: Heat 2 tablespoons of olive oil in a large soup pot or Dutch oven over medium-high heat until shimmering.
- Sauté vegetables: Add 1½ cups chopped onion, 3 diced carrots, and 2 diced celery ribs (or 1 chopped fennel bulb) to the pot. Cook, stirring occasionally, for 4 to 5 minutes until the onions are lightly browned and the vegetables start to soften.
- Add seasonings and garlic: Stir in 1½ teaspoons kosher salt, ¼ teaspoon ground black pepper, ½ teaspoon dried oregano, and 3 minced garlic cloves. Cook for an additional minute, stirring frequently to prevent burning and to release the garlic’s aroma.
- Add greens, sauce, beans, and broth: Stir in the chopped kale (or hold off spinach if using), 1½ cups jarred marinara sauce, and 14 ounces drained and rinsed white beans. Pour in 6 cups of vegetable broth. Bring the soup to a simmer and cook gently for 15 minutes to soften all vegetables and meld flavors. If using spinach, add it later in step 6.
- Cook tortellini: If serving immediately, add the uncooked cheese tortellini directly to the pot and simmer for 1 minute less than the package instructions indicate, until tender. If planning to serve later, boil the tortellini separately according to package directions, drain, and add just before serving to prevent overcooking.
- Adjust soup consistency and add spinach: Since tortellini absorbs liquid the longer it sits, add an additional 1 to 2 cups of vegetable broth to the soup as needed to maintain desired consistency. If using spinach instead of kale, stir it in now and allow it to wilt for 1-2 minutes in the hot soup.
- Finish and serve: Stir in ¼ cup grated parmesan cheese to enrich the soup. Taste and adjust seasoning with more salt and pepper if needed. Ladle the soup into bowls and garnish with extra parmesan cheese if desired. Serve hot and enjoy your comforting Bean and Vegetable Tortellini Soup.
Notes
- Use kale for a heartier green option or spinach for a tender, milder flavor.
- If not serving the soup immediately, cook tortellini separately to avoid it becoming mushy.
- You can substitute vegetable broth with chicken broth if preferred and not following a vegetarian diet.
- Adjust the amount of broth depending on how thick or soupy you like your soup.
- For a spicier variation, add red pepper flakes when cooking garlic and seasonings.
- Leftovers keep well refrigerated for up to 3 days; tortellini may absorb more liquid over time, so add broth when reheating if needed.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian