Tortellini Soup with White Kidney Beans

Tortellini soup with White Kidney Beans is a really delicious soup that comes together quickly. It's a nice change from a chicken noodle soup and is perfect comfort food.

Servings 8 servings
Author michelle


  • 1 tbsp olive oil extra virgin
  • 1 tbsp butter unsalted
  • 1 large cooking onion diced
  • 2 ribs celery diced
  • 2 large carrots diced
  • 3 cloves garlic minced
  • 8 cups chicken stock low sodium
  • 1 540 ml can white kidney beans (19 oz) drained,rinsed
  • 5-6 ounces spinach chopped (approx 3-4 cups)
  • 3 cups frozen cheese stuffed tortellini
  • 2 tsp Italian seasoning
  • 1/4 cup parsley chopped, reserve some for topping
  • 1/4 cup parmesan grated, reserve some for topping
  • salt and pepper


  1. In a large saucepan, over medium high heat, add oil and butter until hot. Stir in the onion, celery, carrot and garlic until coated. Stir occasionally until onion is translucent. Approximately 5 minutes

  2. Add the chicken broth and heat to almost boiling. Reduce heat to medium low and cover for approximately 15-20 minutes, or until vegetables are cooked.

  3. Carefully pour in your tortellini, and stir in your spinach, Italian seasoning, half of the parsley and grated parmesan.  Simmer for 10 minutes to allow the tortellini to cook and the flavours to come together. Season with salt and pepper to taste.

  4. To each serving sprinkle with some grated parmesan cheese and parsley. Enjoy!

Recipe Notes

In my pictured ingredients you'll see a can of diced tomatoes, which I was thinking of adding. However, I decided to keep it more of a clear white soup, and saved my tomatoes for another soup.  You can add them if you like and of course it will be delicious.  You can also add some leftover chicken, to make it even heartier.