Description
This Tomato White Bean Tortellini Soup combines tender cheese-filled tortellini, creamy cannellini beans, baby spinach, and a rich tomato broth. A small amount of heavy cream softens the tomato flavor for an easy, cozy stovetop dinner.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, finely diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried Italian seasoning
- 1 can (28 ounces) crushed tomatoes
- 4 cups low-sodium vegetable broth
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 9–10 ounces refrigerated cheese tortellini
- 1/2 cup heavy cream
- 3 cups baby spinach
- 1/2 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- Fresh basil and grated Parmesan, optional
Instructions
1. Warm the olive oil in a soup pot over medium heat. Add the onion and carrots. Cook for 7–8 minutes until the onion softens and the carrots begin to become tender.
2. Stir in the garlic, tomato paste, and Italian seasoning. Cook for 1 minute while stirring continuously. Let the tomato paste darken slightly without scorching.
3. Add the crushed tomatoes, vegetable broth, cannellini beans, salt, and black pepper. Bring to a gentle simmer and cook for 15 minutes, partly covered. Check that the carrots are tender before adding the pasta.
4. Stir in the refrigerated cheese tortellini. Simmer according to the package directions, usually for several minutes. Stir gently and avoid a hard boil that could split the tortellini.
5. Reduce the heat. Stir in the heavy cream and baby spinach. Warm for 1–2 minutes until the spinach wilts and the soup becomes hot.
6. Taste and adjust the salt and pepper. Add a little warm vegetable broth if the soup becomes too thick. Ladle into bowls and finish with fresh basil and grated Parmesan if desired.
Notes
- Use refrigerated cheese tortellini and follow its package cooking time.
- Drain and rinse the cannellini beans before adding them.
- Check the carrots for tenderness before adding the tortellini.
- Keep the soup at a gentle simmer after adding the pasta.
- Avoid vigorous stirring so the cheese tortellini stay intact.
- Add the cream over lower heat and avoid a hard boil.
- For planned leftovers, cook and store the tortellini separately so it does not absorb too much broth.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving