This vegetarian black bean soup with tortellini is a healthy, easy, one-pot meal ready in under 20 minutes. Get the recipe now. 

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This vegetarian black bean soup with tortellini is a healthy and quick wintertime recipe that the whole family will love 

This vegetarian black bean soup recipe is one of those that was created out of being hungry but not wanting to go to the grocery store. 

After sifting through our fridge, freezer, and pantry, I came across a container of frozen tortellini and a can of black beans. 

While there are lots of delicious recipes out there for tortellini pasta salad, I was in the mood for something a little cozier, like soup.

This healthy tortellini recipe with black beans is so simple to make! Not only is everything made in one pot, but you need less than 10 ingredients and it’s ready in under 20 minutes. Let’s talk about how to make it! 

Why you’ll love this recipe

• One-pot
• Less than 10 ingredients 
• Ready in under 20 minutes
• Uses mostly budget-friendly ingredients
• Kid- and family-friendly 

Ingredient notes for healthy vegetarian black bean soup

• Black beans: I used a can of no-added salt black beans. While I haven’t tried it, pinto, kidney, or Great Northern white beans should also work. 
• Tortellini: any type will work. To keep the recipe vegetarian, make sure to use a meatless tortellini. I usually use either cheese or spinach and cheese varieties. 
• Bell peppers: any color is fine. If you don’t like bell peppers, you could use carrots or zucchini instead. 
• Garlic: up to you on how garlicky you want your soup. I usually use just 1 clove, but feel free to use 2 or even 3. 
• Vegetable broth: my go-to brand is Zoup, but any store-bought or homemade vegetable broth will work. If you aren’t vegetarian, chicken broth will work as well. 
• Paprika: either sweet or smoky paprika works well, depending on the flavor profile you’re looking for. 
• Cumin: don’t leave this out! 
• Olive oil: any cooking oil will work. You could also use butter if needed. 
• Baby spinach: feel free to use kale or collard greens instead.

Optional additional ingredients

While not in the recipe, here are some additions that I think would work really well in this recipe:

• Fresh or canned diced tomatoes (drained). Add along with the peppers. 
• Spoonful of Greek yogurt for serving. 
• Diced avocado for serving
• Jalapeno slices for serving. 

Should I use fresh or dried tortellini? 

Either work.

However, I will say that I prefer the texture of fresh (refrigerated) tortellini in general. I also find that the refrigerated ones tend to have a better cheese to pasta ratio.

But again, feel free to use whatever you already have at home or that’s on sale at the grocery store.

I’ve also made the soup using frozen tortellini, which worked great. All you have to do is increase cooking time by about 5 minutes. 

How to make vegetarian black bean soup with tortellini 

This healthy black bean soup is so easy to make! All you need is a large soup pot and 15-20 minutes. 

1. Heat the oil in your soup pot and saute the garlic. 
2. Soften and lightly brown the peppers. 
3. Add all the remaining ingredients (except the tortellini) and bring to a boil. 
4. Once boiling, reduce heat, add tortellini and spinach, cover, and cook. 

That’s it! 

Tips for making this recipe

• Use a flavorful vegetable broth. While you can never go wrong with homemade, my go-to store-bought option is Zoup. 
• To avoid the tortellini from absorbing too much liquid while it sits, add an additional 1 cup of broth or water if you don’t plan on serving the soup right away. 
• If you have leftovers, I recommend storing the tortellini separately to keep them from getting too mushy. 

More healthy vegetarian soup recipes to try 

• Vegan Broccoli Soup 
• Roasted Cauliflower and Parmesan Chickpea Soup 
• Vegan Chickpea Vegetable Chowder from Running on Real Food 
• Vegan Tom Kha from Six Hungry Feet

If you tried this vegetarian black bean soup with tortellini, or any other recipe on the blog, let me know how you liked it by leaving a comment and rating below! 

Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!

Print Recipe

Vegetarian Black Bean Soup

This vegetarian black bean soup with tortellini is a healthy, easy, one-pot meal ready in under 20 minutes.

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Course: Soup

Keyword: Black Bean Soup with Tortellini, Vegetarian Black Bean Soup

Servings: 4

Calories: 378kcal

Ingredients

• 1 tablespoon olive oil
• 1-2 cloves garlic minced
• 2 bell peppers diced
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 1 15- oz can black beans drained and rinsed
• 4 cups vegetable broth
• 2-3 cups water
• 9- ounce package tortellini fresh (refrigerateor dried

Optional toppings

• diced avocado
• Greek yogurt
• jalapeno slices

Instructions

• In a large pot over medium heat, add the olive oil. Once the oil is hot, add the garlic and cook for 1 minute or until fragrant. Add in the peppers and cook for 4-5 minutes, or until starting to brown and soften.
• Next, add in the cumin, paprika, and black beans. Stir to toss, then stir in the vegetable broth and 2 cups of water. Increase heat and bring to a boil.
• Once boiling, reduce heat to a low simmer and add in the tortellini. Cover and cook for 5-7 minutes if using fresh tortellini or closer to 15-20 minutes if using dried tortellini. Once the tortellini are soft, serve immediately or cover and keep on low heat until ready to eat. Note: if you plan on letting the soup sit on low heat for a little bit before serving, I recommend adding an additional 1 cup of water or broth after the tortellini have finished cooking.

Notes

Nutrition for ¼ of recipe: 378 calories, 9g fat (2g saturated), 56g carb, 9g fiber, 6g sugar, and 19g protein

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