If you need a fast, comforting dinner that feels homemade and fresh, this Easy Basil Tortellini Soup is the answer. Ready in just 20 minutes, it’s packed with cheesy tortellini, creamy white beans, juicy tomatoes, and fragrant basil in a light, flavorful broth.
It’s simple enough for busy weeknights but cozy enough for Sunday supper.
Why You’ll Love This Basil Tortellini Soup
- Ready in 20 minutes
- Uses simple pantry staples
- Fresh, bright flavor from basil and tomato
- Hearty but not heavy
- Perfect with crusty bread
This soup tastes even better the next day, making it ideal for meal prep.
Ingredients
- 4 cups chicken broth
- 1 (9 oz) package refrigerated cheese tortellini
- 1 (15 oz) can white kidney or cannellini beans, rinsed and drained
- 1 cup chopped fresh tomatoes
- ⅓–½ cup shredded fresh basil
- 1–2 tablespoons balsamic vinegar
- ¼ teaspoon salt
- ⅛–¼ teaspoon black pepper
- ⅓ cup shredded Parmesan cheese
How to Make Basil Tortellini Soup
Step 1: Boil the Broth
In a large saucepan, bring the chicken broth to a boil.
Step 2: Cook the Tortellini
Add the tortellini and cook for 7–9 minutes, or until tender.
Step 3: Add the Vegetables
Stir in the white beans, chopped tomato, and fresh basil.
Step 4: Simmer
Reduce heat and simmer uncovered for 5 minutes.
Step 5: Finish the Soup
Add balsamic vinegar, salt, and pepper. Stir well.
Serve hot topped with freshly shredded Parmesan cheese.
Tips for the Best Tortellini Soup
- Use refrigerated tortellini for the best texture.
- Add spinach for extra greens.
- Swap chicken broth for vegetable broth to make it vegetarian.
- Add a splash of cream for a richer broth.
- Store leftovers in the refrigerator for up to 3 days.
What to Serve With Tortellini Soup
- Crusty sourdough bread
- Garlic toast
- Simple arugula salad
- Grilled cheese sandwiches
Storage & Reheating
Store leftovers in an airtight container in the refrigerator. Reheat gently on the stovetop. Add a splash of broth if the soup thickens.
Print
Easy Basil Tortellini Soup
- Total Time: 20 minutes
- Yield: 6 SERVINGS 1x
Description
This easy basil tortellini soup is ready in just 20 minutes and packed with cheese tortellini, white beans, tomatoes, and fresh basil in a light, flavorful broth. A cozy, comforting weeknight dinner the whole family will love.
Ingredients
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4 cups chicken broth
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1 (9 oz) package refrigerated cheese tortellini
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1 (15 oz) can white kidney or cannellini beans, rinsed and drained
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1 cup chopped fresh tomatoes
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1/3 to 1/2 cup shredded fresh basil
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1 to 2 tablespoons balsamic vinegar
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1/4 teaspoon salt
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1/8 to 1/4 teaspoon black pepper
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1/3 cup shredded Parmesan cheese
Instructions
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In a large saucepan, bring chicken broth to a boil.
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Add tortellini and cook for 7–9 minutes or until tender.
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Stir in the white beans, chopped tomatoes, and fresh basil.
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Reduce heat and simmer uncovered for 5 minutes.
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Add balsamic vinegar, salt, and pepper. Stir well.
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Serve hot topped with shredded Parmesan cheese.
Notes
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Use vegetable broth for a vegetarian version.
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Add a handful of spinach for extra greens.
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For a richer broth, stir in a splash of heavy cream.
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Soup thickens as it sits—add broth when reheating.
- Prep Time: 5 MINUTES
- Cook Time: 15
- Category: SOUP
- Method: STOVETOP
- Cuisine: ITALIAN INSPIRED
