Creamy White Bean Tortellini Soup

A one-pot, creamy and filling soup that's weeknight easy but weekend flavorful!
Yield 4
Calories 386 kcal


  • 1 tablespoon olive oil
  • 1 onion chopped
  • 2 ribs celery diced
  • 1 carrot diced
  • 4 ounces pancetta chopped
  • 2 cloves garlic minced
  • 3 cups vegetable broth
  • 1 tablespoon prepared Dijon mustard
  • 15 ounces Great Northern or cannellini beans drained
  • 1/2 teaspoon dried Italian herb blend
  • 1/2 teaspoon dried tarragon
  • 1 bay leaf
  • 9 ounces refrigerated fresh tortellini
  • 1 cup half and half or coconut or cashew milk


  1. Heat the oil in 4 to 5 quart Dutch oven or soup pot over medium until shimmering. Add the onion, celery, carrots, and pancetta, and saute until the onion is translucent (about 10 minutes). Stir in the garlic.
  2. Add the veggie broth, mustard, beans, herbs, and bay leaf. Increase heat and bring to a gentle boil, then reduce heat to medium-low and simmer for 15 minutes.
  3. Remove bay leaf.
  4. Add the tortellini to the pot, and cook for 5 minutes.
  5. Reduce heat to warm. Add the half and half or non-dairy milk and stir well.
  6. Let the soup rest for 5 minutes, and serve.