Go Back
–+ servings
Creamy white bean tomato tortellini soup in rustic bowl with spinach, parmesan ribbons, and fresh basil

Creamy White Bean Tomato Tortellini Soup

Warm up your chilly autumn evenings with this 30-minute Creamy White Bean Tomato Tortellini Soup! Tender, pillowy three-cheese tortellini and creamy cannellini beans simmer in a rich garlic-herb San Marzano tomato broth swirled with heavy cream, fresh baby spinach, and aged parmesan. An effortless, restaurant-caliber vegetarian dinner that delivers supreme cozy comfort.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 bowls
Calories: 420
Ingredients Method Nutrition Notes

Ingredients
  

Aromatic Garlic & Herb Base
  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion finely diced
  • 4 cloves fresh garlic minced
  • 1 tsp dried Italian seasoning oregano, basil, thyme
  • 1/2 tsp crushed red pepper flakes optional for gentle heat
  • 1 tsp kosher salt & 1/2 tsp freshly cracked black pepper
Rich Tomato & Bean Broth
  • 1 can 28 oz / 800g crushed San Marzano tomatoes
  • 4 cups 960ml low-sodium vegetable broth (or chicken broth)
  • 2 cans 15 oz each / 850g total cannellini white beans, rinsed and drained
  • 1 small Parmesan cheese rind optional secret for rich umami depth
Cheesy Pasta & Creamy Finish
  • 1 package 9 to 10 oz / 280g fresh refrigerated three-cheese tortellini
  • 3 cups fresh baby spinach leaves roughly chopped
  • 1/2 cup 120ml heavy whipping cream (or full-fat coconut cream)
  • 1/2 cup 50g freshly grated Parmigiano-Reggiano cheese
  • 1/4 cup fresh basil leaves torn or thinly sliced for garnish

Method
 

Step-by-Step Cooking Walkthrough
  1. Sauté Aromatics: In a large Dutch oven or heavy-bottomed stockpot, heat olive oil over medium heat. Add diced onion and cook for 4 to 5 minutes until soft and translucent. Stir in minced garlic, Italian seasoning, red pepper flakes, salt, and pepper; cook for 1 minute until intensely fragrant.
  2. Simmer Broth & Beans: Pour in crushed San Marzano tomatoes, vegetable broth, and rinsed cannellini beans. Add the parmesan rind into the pot. Bring to a gentle boil, then reduce heat to medium-low and simmer uncovered for 10 minutes to allow the rich tomato and herb flavors to meld together.
  3. Cook Fresh Tortellini: Discard parmesan rind. Drop the fresh three-cheese tortellini directly into the simmering soup. Cook for 3 to 4 minutes (or according to package instructions) until the tortellini float to the surface and are tender al dente.
  4. Finish with Cream, Spinach & Cheese: Reduce heat to low. Stir in heavy whipping cream and chopped baby spinach, stirring gently for 1 to 2 minutes until spinach is wilted into bright green ribbons. Remove from heat and stir in freshly grated Parmigiano-Reggiano.
  5. Garnish & Serve: Ladle hot soup into wide warmed bowls. Top each serving with extra shaved parmesan cheese, cracked black pepper, a swirl of extra virgin olive oil, and fresh torn basil leaves. Serve with toasted garlic artisan bread!

Nutrition

Serving: 1gCalories: 420kcalCarbohydrates: 48gProtein: 16gFat: 18gSaturated Fat: 9gCholesterol: 45mgSodium: 780mgPotassium: 720mgFiber: 6gSugar: 7gVitamin A: 1650IUVitamin C: 28mgCalcium: 220mgIron: 3.8mg

Notes

Chef Secret: Simmering a parmesan cheese rind directly in the broth infuses an irresistible nutty umami depth that elevates simple canned tomatoes to bistro-level quality. For tender, non-soggy tortellini, cook them directly in the simmering broth during the final 3 to 4 minutes of cooking!

Tried this recipe?

Let us know how it was!