Herb-Infused Tortellini Soup with Spinach and White Beans

🕒 Prep: 10 min
🔥 Cook: 20 min
🍽 Serves: 4
★★★★★
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This Herb-Infused Tortellini Soup with Spinach and White Beans is a comforting hug in a bowl. Packed with savory herbs, tender tortellini, and nutritious spinach, it offers a hearty meal perfect for chilly evenings or when you're craving something warm and filling.

Ingredients for Herb-Infused Tortellini Soup with Spinach and White Beans

Olive oil is the base for sautéing, adding a subtle richness to the soup. Onion provides a sweet, aromatic depth, while garlic adds a punchy, savory note. The dried oregano and thyme bring earthy flavors, and a pinch of red pepper flakes gives just the right hint of heat. Vegetable broth forms the flavorful base, complemented by juicy diced tomatoes. White beans add creaminess and protein, and cheese tortellini make it satisfyingly filling. Fresh spinach incorporates a vibrant color and nutrients, while a sprinkle of Parmesan cheese and fresh basil at the end elevate the taste with a savory finish.

Tips & Tricks

  • Sauté the onions slowly for a sweeter, more developed flavor.
  • Use fresh herbs if you have them; they add a vibrant flavor boost.
  • For a thicker soup, mash some of the beans before adding them.
  • If you prefer a spicier kick, increase the red pepper flakes to your taste.

Serving Suggestions

This soup pairs beautifully with a crusty baguette or rustic whole-grain bread to soak up the broth. Consider a simple side salad with a lemon vinaigrette to add a refreshing contrast. For a heartier meal, serve alongside grilled chicken or a light fish dish.

Frequently Asked Questions

Can I use fresh tortellini instead of dried?
Yes, fresh tortellini works well and may cook a bit faster, so keep an eye on it.
Can I use another type of beans?
Cannellini or great northern beans are excellent substitutes if you don't have white beans.
How do I store leftovers?
Cool the soup to room temperature, then store it in an airtight container in the fridge for up to three days.

Herb-Infused Tortellini Soup with Spinach and White Beans Recipe Walkthrough

Start by heating up your trusty large pot over medium heat and pour in the olive oil. Once it shimmers, toss in the diced onion. Let it sizzle away until it's translucent, about five minutes, stirring occasionally so it doesn't catch.

Next, add the aromatic trio: garlic, oregano, and thyme, along with the bold red pepper flakes. Stir them for about a minute, just until that lovely fragrance hits your nose.

Pour in the vegetable broth and the can of diced tomatoes with their juices. Crank up the heat to bring this mixture to a boil — the anticipation builds as the soup base comes together.

Reduce the heat to a gentle simmer and add the white beans and cheese tortellini. Let them mingle in the pot for about ten minutes, or until the tortellini are perfectly cooked.

Just before serving, stir in the fresh spinach. Give it a couple of minutes to wilt into the soup. Season with salt and pepper to your liking.

Ladle the hot soup into bowls and garnish with a sprinkle of Parmesan cheese and a touch of fresh basil for that final flourish.

Why You'll Love This Recipe

  • Quick and easy to make — perfect for a weeknight dinner.
  • Loaded with wholesome ingredients for a nutritious boost.
  • Comforting and satisfying without being overly heavy.
  • Uses pantry staples and fresh ingredients you likely have on hand.
  • Customizable to suit your taste or dietary preferences.

Ingredients

2 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp red pepper flakes
4 cups vegetable broth
1 (15 oz) can diced tomatoes
1 (15 oz) can white beans, drained and rinsed
9 oz cheese tortellini
3 cups fresh spinach
Salt and pepper to taste
1/4 cup grated Parmesan cheese
2 tbsp fresh basil, chopped

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
2. Stir in minced garlic, dried oregano, dried thyme, and red pepper flakes. Cook for 1 minute until fragrant.
3. Pour in vegetable broth and diced tomatoes with their juices. Bring to a boil.
4. Add white beans and cheese tortellini to the pot. Reduce heat and simmer for 10 minutes until tortellini are cooked through.
5. Stir in fresh spinach and cook for another 2 minutes until wilted. Season with salt and pepper to taste.
6. Serve hot, garnished with Parmesan cheese and fresh basil.

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