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Easy Tortellin and Bean Soup

Cheese tortellini, navy beans, kale and tomatoes makes a simple and full flavour mid-week soup
Cook Time20 mins
Course: Soups and Stews
Keyword: blackbeans, kale, tortellini, vegetarian, weeknight
Servings: 6 people
Author: Trish | The In Fine Balance Food Blog


  • 1 teaspoon of olive oil
  • 4 ribs celery thinly sliced
  • 14 oz can of flavoured diced tomatoes – Cracked Black Pepper and Roasted Garlic
  • 28 oz can of no salt added diced tomatoes
  • 1 19 oz can of navy beans or other white beans rinsed and drained
  • 1 litre box of vegetable both or 4 cups of water
  • 2 cups water
  • 5 cups sliced kale or other greens – escarole or spinach
  • large package of cheese tortellini
  • parmesan cheese as desired


  • Cook tortellini according to package directions.
  • Meanwhile, in a large pot over medium heat, sauté celery in olive oil until just slightly tender about 5 minutes. Add tomatoes, broth, beans,water and greens (unless using spinach – if using spinach add at the very end with the pasta, and then just stir until it wilts).  Increase heat to high and bring to a boil. Remove from heat.
  • Drain pasta and stir into soup. Serve.