This Vegetarian Tortellini Soup is the ultimate cozy, nourishing dish you’ll want to make again and again. Ready in under 30 minutes and packed with plant-based protein, tender spinach, creamy white beans, and herbaceous basil, this soup delivers both flavor and comfort — all in one pot. Whether you need a quick weeknight dinner or a hearty vegetarian lunch, this brothy tortellini soup checks all the boxes for simplicity, nutrition, and taste.
Table of Contents
Why You’ll Love This Vegetarian Tortellini Soup
This soup is light yet satisfying — ideal for busy days or when you crave something warm and nutritious. The rich, herbed broth is layered with umami from a Parmesan rind, while the tortellini brings a soft, pillowy texture. Fresh spinach and basil boost the greens, and white beans make it protein-rich and filling without meat. Best of all, it’s endlessly adaptable for different diets and seasonal ingredients.
What You’ll Need to Make This Hearty Soup
• Olive Oil: Adds richness and depth when sautéing the aromatics
• Onion: Provides a sweet, savory base
• Garlic: Elevates the broth with warm, pungent flavor
• Celery: Contributes aromatic depth and subtle bitterness
• Vegetable Stock: Forms the flavorful, brothy base of the soup
• Dried Italian Herbs: Infuse the broth with earthy, Mediterranean flavors
• Salt & Pepper: Enhance all the other flavors in the dish
• Fresh Tortellini: The heart of the soup; spinach or cheese-filled for a creamy bite
• White Beans (Cannellini): Adds plant-based protein and a creamy texture
• Baby Spinach: Offers freshness, color, and nutrients
• Fresh Basil: Delivers herbaceous aroma and brightness
• Lemon Juice: Balances the flavors with a touch of acidity
• Optional Garnishes: Chili flakes, parmesan, olive oil — for an extra layer of flavor and texture
Ingredient Swaps and Dietary Alternatives
• Gluten-Free Option: Use gluten-free pasta instead of tortellini
• Vegan Option: Swap regular tortellini for vegan tortellini, and skip the Parmesan garnish
• Other Greens: Try kale or Swiss chard instead of spinach
• No White Beans?: Substitute with chickpeas or butter beans
• No Basil?: Use parsley or baby arugula for a different flavor profile
• Low-Sodium Needs: Use a low-sodium vegetable broth and adjust salt to taste
How to Make Vegetarian Tortellini Soup (Step-by-Step)
- Sauté Aromatics: Heat olive oil in a large soup pot over medium-high heat. Add diced onions and cook until golden and fragrant, about 3–4 minutes.
- Add Garlic and Celery: Reduce heat to medium. Stir in chopped celery and garlic, sautéing for another 5–6 minutes until softened.
- Build the Broth: Pour in the vegetable stock. Stir in dried Italian herbs, salt, and pepper. Bring the soup to a boil.
- Cook Tortellini: Once boiling, add the fresh tortellini. Simmer according to package directions (usually 4–6 minutes).
- Add Beans: Stir in the drained and rinsed white beans. Simmer for 2–3 minutes until warmed through.
- Finish with Greens: Turn off the heat and fold in the baby spinach and chopped basil. Let them wilt into the broth.
- Brighten and Serve: Squeeze in fresh lemon juice (1–2 teaspoons), taste, and adjust seasoning if needed.
- Serve Hot: Ladle the soup into bowls and garnish with chili flakes, shaved Parmesan or Pecorino, and a drizzle of olive oil.
Expert Tips for the Perfect Bowl Every Time
• Add a Parmesan Rind: Simmering the broth with a Parmesan rind adds umami richness.
• Adjust Broth Salinity: Slightly over-salt the broth — tortellini and beans absorb it quickly.
• Don’t Overcook Tortellini: Add them last and cook just until tender to prevent sogginess.
• Leftover Tip: The tortellini will continue to soak up broth. Consider storing them separately or adding extra broth before reheating.
• Boost the Flavor: Add a pinch of red pepper flakes while cooking for a gentle heat.
Delicious Pairings and Soup Variations
• Serve With: Crusty sourdough bread, a green salad with balsamic vinaigrette, or roasted vegetables
• Spicy Version: Add chili oil or cayenne for a kick
• Creamy Option: Stir in a splash of cream or coconut milk for a richer broth
• Make-Ahead Tip: Prep the broth and veggies ahead of time, then add tortellini and spinach just before serving
• Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Add more broth when reheating if needed
• Freezing Advice: Freeze the broth, beans, and veggies separately. Add fresh tortellini and spinach when reheating for best texture
Seasonal Benefits of This Tortellini Soup
This vegetarian tortellini soup is ideal for cooler seasons when you crave something warming but light. The spinach and basil bring a touch of spring, while the hearty beans and pasta make it satisfying for winter. It’s also perfect for transitional weather — not too heavy, but deeply comforting.
Whether you’re vegetarian, looking for meatless Monday ideas, or just love a nourishing bowl of soup, this recipe is a must-try. With simple ingredients, quick cooking time, and flexible variations, it’s the perfect dish to keep in rotation all year round.
Wrapping Up: A Bowlful of Comfort and Simplicity
This vegetarian tortellini soup is more than just a quick meal — it’s a flavorful, wholesome experience that nourishes body and soul. With minimal effort, one pot, and under 30 minutes, you can serve up a comforting dish that everyone at the table will enjoy. It’s perfect for busy weeknights, meal prep, or anytime you crave something warm, light, and satisfying. Don’t be surprised if it becomes a regular in your rotation — it’s that good.
Frequently Asked Questions About Vegetarian Tortellini Soup
Can I make vegetarian tortellini soup ahead of time?
Yes! You can make the broth, vegetables, and beans ahead of time and store them in the fridge for up to 4 days. For the best texture, add the tortellini and spinach when reheating to prevent them from becoming mushy or overcooked.
What kind of tortellini works best in this soup?
Fresh tortellini (spinach or cheese-filled) work best, as they cook quickly and hold their shape. You can also use frozen tortellini, just adjust the cooking time slightly. Avoid dried tortellini unless you’re prepared for longer cooking and a firmer bite.
Can I freeze vegetarian tortellini soup?
Yes, but with a tweak: freeze the soup without the tortellini or spinach. These ingredients can turn mushy upon thawing. Freeze the broth with beans and veggies, then add fresh tortellini and spinach when you’re ready to reheat and serve.
What can I use instead of white beans?
If you’re out of white beans or want variety, try chickpeas, butter beans, or even lentils. Each adds a different texture and slight flavor twist, while keeping the soup hearty and protein-packed
More Relevant Recipes
- Fettuccine Alfredo Recipe – Creamy & Easy: This comforting pasta dish is rich and velvety with a creamy Alfredo sauce, offering a similar indulgent feel as vegetarian tortellini soup. Perfect for a cozy dinner when you’re craving creamy, satisfying flavors.
- Creamy Tomato Soup Recipe – Easy & Homemade: A bowl of this smooth, tomato-based soup makes the perfect companion or alternative to tortellini soup. It’s packed with flavor, easy to prepare, and ideal for pairing with crusty bread or a grilled cheese sandwich.
- Creamy Chicken Enchilada Soup: While it includes chicken, this soup shares a similar creamy texture and hearty warmth. You can easily adapt it to be vegetarian and enjoy a bolder, southwestern-inspired twist on tortellini soup.
Vegetarian Tortellini Soup
- Total Time: 25 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
A comforting and hearty Vegetarian Tortellini Soup made with spinach, white beans, and fresh basil. This easy one-pot recipe comes together in under 30 minutes and is perfect for a quick weeknight dinner or healthy lunch.
Ingredients
- 2 tablespoons olive oil: for sautéing and added richness
- 1 onion, diced: adds sweetness and depth
- 6 garlic cloves, roughly chopped: provides bold aromatic flavor
- 2 cups celery, diced (about 3 ribs): adds aromatic depth and texture
- 8 cups vegetable stock: forms the flavorful base of the soup
- 1 teaspoon dried Italian herbs: infuses the broth with Mediterranean flavor
- 1 teaspoon salt: enhances all flavors
- 1/2 teaspoon black pepper: adds mild heat
- 10 ounces fresh tortellini (spinach or cheese-filled): creates a soft, creamy bite
- 1 (15-ounce) can white beans, drained and rinsed: adds protein and creaminess
- 8 ounces baby spinach, chopped: adds freshness, nutrients, and color
- 1 cup fresh basil, chopped: adds a bright, herbaceous finish
- 1–2 teaspoons fresh lemon juice: balances and brightens the flavors
Instructions
- Heat olive oil in a large heavy-bottomed pot over medium-high heat.
- Add diced onion and sauté for 3–4 minutes until golden and fragrant.
- Stir in celery and garlic. Cook for 5–6 minutes until softened.
- Pour in vegetable stock and add Italian herbs, salt, and pepper. Bring to a boil.
- Add tortellini and cook for 4–6 minutes or according to package instructions.
- Add rinsed white beans and simmer for 2–3 minutes until heated through.
- Turn off the heat and stir in chopped spinach and basil. Let them wilt.
- Stir in lemon juice, taste, and adjust seasoning as needed.
- Serve hot with optional garnishes like Parmesan, chili flakes, or a drizzle of olive oil.
Notes
- For a richer broth, add a Parmesan rind while simmering.
- Store leftovers in the fridge for up to 4 days; tortellini may absorb broth over time.
- Freeze without tortellini and spinach for best texture.
- Substitute kale or Swiss chard for spinach if desired.
- Use vegan tortellini and skip cheese for a vegan version.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 248
- Sugar: 4.8 g
- Sodium: 789.2 mg
- Fat: 8.3 g
- Saturated Fat: 2.2 g
- Unsaturated Fat: 6.1 g
- Trans Fat: 0 g
- Carbohydrates: 35.5 g
- Fiber: 4.7 g
- Protein: 9.8 g
- Cholesterol: 17.5 mg