Tortellini Cannellini Creamy Tomato-Beany Soup

25 minutes to a super-flavorful meatless meal? Yes, please! Tortellini Cannellini Creamy Tomato-Beany Soup has all the flavor you want, but all the simplicity you need in a weeknight dinner recipe.

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How about an easy 25 minute soup recipe today? You just need a few pantry staples, a pack of refrigerated tortellini, and some fresh spinach to re-create this comforting vegetarian soup. Tortellini soup is always easy to throw together for a quick Meatless Monday dinner (or, really, for any weeknight meal), but today we’re taking things up a notch with… Tortellini Cannellini Creamy Tomato-Beany Soup!

The cheesy tortellini and filling beans here help make this soup hearty enough for even the confirmed carnivores in your family, while the optional Parmesan topping nicely complements both the smoky tomatoes and the creamy broth.

For more vegetarian recipes, browse through the Meatless Monday category for additional dinner ideas.

Tortellini Cannellini Creamy Tomato-Beany Soup

Ingredients

1 Tbsp olive oil
1/2 a medium yellow onion, diced
3 cloves garlic, chopped
4 cups vegetable broth
1 cup water
14.5 oz can fire roasted diced tomatoes
1 tsp thyme
1 tsp oregano
1/2 tsp basil
1/2 tsp smoked paprika
Sea salt, to taste
Black pepper, to taste
9 oz refrigerated three cheese tortellini
15 oz can Cannellini beans, rinsed and drained
5 oz baby spinach
3 oz cream cheese, softened and cut into chunks

Directions

Put cream cheese out on the counter to soften (helps it melt more easily into the soup later). Heat olive oil in a large pot or Dutch oven over medium heat until shimmering. Add onion and saute for two minutes, stirring occasionally, until it begins to soften. Add garlic and saute for another minute.

Stir in broth, water, tomatoes, and spices, and bring to a rolling boil. Stir in tortellini, reduce heat to medium-high, and simmer on a low boil until cooked through, about three minutes.

Stir in beans, spinach, and cream cheese. Reduce heat to medium, and continue to simmer, stirring gently, until spinach wilts and the cream cheese is melted and incorporated nicely into the soup (about four minutes).

Serve your creamy tortellini soup garnished with shredded Parmesan (optional).

Warm your bones with this easy tortellini soup recipe

Tortellini Cannellini creamy tomato-beany soup is a quick and easy comfort food recipe for a chilly day, and Mr. 10 was an especially big fan of this filling & flavorful meatless meal: No leftovers here! For a heartier full meal, just add a baguette + a simple side salad to your easy tortellini cannellini soup, and call it a day. 🙂

Tortellini Cannellini Creamy Tomato-Beany Soup, printable recipe

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Tortellini Cannellini Creamy Tomato-Beany Soup

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The cheesy tortellini and beans here work together to make this soup hearty enough for even the confirmed carnivores in your family, while the optional Parmesan topping complements both the smoky tomatoes and the creamy broth.

Course dinner

Cuisine soup

Keyword 30 minute meals, meatless monday, soup, tortellini, tortellini soup, vegetarian

Total Time 25 minutes minutes

Servings 4

Author Rachel Singer

Ingredients

• 1 Tbsp olive oil
• 1/2 a medium yellow onion diced
• 3 cloves garlic, chopped
• 4 cups vegetable broth
• 1 cup water
• 14.5 oz can fire roasted diced tomatoes
• 1 tsp thyme
• 1 tsp oregano
• 1/2 tsp basil
• 1/2 tsp smoked paprika
• Sea salt, to taste
• Black pepper, to taste
• 9 oz refrigerated three cheese tortellini
• 15 oz can Cannellini beans rinsed and drained
• 5 oz baby spinach
• 3 oz cream cheese softened and cut into chunks

Instructions

• Put cream cheese out on the counter to soften (helps it melt more easily into the soup later). Heat olive oil in a large pot or Dutch oven over medium heat until shimmering. Add onion and saute for two minutes, stirring occasionally, until it begins to soften. Add garlic and saute for another minute.
• Stir in broth, water, tomatoes, and spices, and bring to a rolling boil. Stir in tortellini, reduce heat to medium-high, and simmer on a low boil until cooked through, about three minutes.
• Stir in beans, spinach, and cream cheese. Reduce heat to medium, and continue to simmer, stirring gently, until spinach wilts and the cream cheese is melted and incorporated nicely into the soup (about four minutes).
• Serve your creamy tortellini soup garnished with shredded Parmesan (optional).

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Be sure not to miss the free ALDI meal plans, which show you how to use these easy family recipes to meal plan affordably and realistically for your family. Or, find more recipe ideas with the Recipe Search!