White Bean Spinach Soup with Tortellini

White bean spinach soup

Me and tomato soup go way, way back.

When I was pregnant with my son, all I wanted the first trimester was tomato soup and grilled cheese.  Pretty straightforward, right?  Not homemade tomato soup…the canned Campbell’s condensed variety with rice.  It was easy enough that my husband could prepare it for me.  It was just about all I could stomach those first few months, but after a prenatal visit at which I lost (rather than gained weight), the doctor told me I had to increase my calories.  He gave me permission to eat lots of ice cream and I never lost weight again that pregnancy.

Off subject, I know…but my love for tomato soup has not waned and I’m always game to try a new variation.

A few notes about variation:

-Use whatever stock you’d like:  vegetable to keep it vegetarian, chicken is delicious, and beef definitely adds richness

-feel free to use a cheese or meat tortellini.  You could even use a short non-filled pasta, such as ditalini

-kale, spinach, chard-any of these would work

-I highly recommend cooking your own beans.  You can buy them from bulk bins, cook a large batch, and freeze them.  You can find everything you need to know about cooking your own beans here  or here  (you can even cook them in a slow cooker or the oven!)

White Bean Spinach Soup with Tortellini


  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • 2 garlic cloves, minced
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 Tbsp tomato paste
  • 12 ounces fresh spinach, chopped
  • 1 (28-ounce) can crushed tomatoes
  • 3 cups vegetable stock (see note above)
  • 3 1/2 cups cooked cannellini beans (or 2 cans, drained and rinsed)
  • 12 ounces cheese tortellini
  • 1/3 cup freshly grated parmigiano-regianno cheese

Heat a large pot over medium-low heat and add olive oil and butter. Add onion, stir to coat, and cook until softened, about 5 minutes. Stir in garlic, paprika, salt, pepper and tomato paste. Cook for 5 more minutes. Stir in the fresh spinach, stirring continuously until it wilts. Add the crushed tomatoes, beans, and stock. Increase heat and bring soup to a simmer. Simmer uncovered for 5 minutes Add the tortlellini and cook according to package directions (about 5 minutes or so). Stir in the grated cheese before serving.



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