Tortellini and White Bean Soup with Swiss Chard
A vibrant, vegetable-forward soup combining tender cheese tortellini with creamy white beans and nutrient-dense Swiss chard. Garlic-infused broth is enriched by a simmered Parmesan rind, creating depth without cream. Serve hot with a shower of fresh Parmesan. Perfect for weeknight dinners or meal prep, this version balances hearty legumes with fresh greens and store-bought pasta for minimal effort.
Ingredients
- 4 stalks Swiss chard, separated into stems and leaves
- 2 tablespoons extra-virgin olive oil
- 1 carrot carrot, peeled and sliced
- 4 cloves garlic, peeled and minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 4 cups vegetable broth
- 2 cups water
- 1 15-ounce can white beans, rinsed and drained
- 1 Parmesan cheese rind, plus additional freshly grated for serving
- 10 ounces refrigerated cheese tortellini
Instructions
- 1
Separate Swiss chard stems from leaves. Slice leaves into ribbons and set aside. Slice stems into bite-sized pieces.
- 2
Warm olive oil in a large pot over medium-high heat. Add carrots, garlic, and Swiss chard stems. Cook, stirring frequently, until softened, about 5 minutes.
- 3
Stir in salt, black pepper, and red pepper flakes.
- 4
Add vegetable broth, water, white beans, and Parmesan rind. Bring to a simmer over high heat.
- 5
Cook at a simmer for 15 minutes.
- 6
Stir in tortellini and Swiss chard leaves. Cook until tortellini reaches al dente, about 3 minutes or per package instructions.
- 7
Remove from heat. Remove and discard Parmesan rind.
- 8
Ladle into bowls and serve with freshly grated Parmesan cheese.
Tips
Save a Parmesan rind from a wheel of cheese in the freezer specifically for soups; it dissolves into the broth, adding umami depth without adding fat.
Stir in tortellini just before serving if making ahead. Pasta continues absorbing liquid during storage, so add extra broth or water when reheating.
Good to Know
Refrigerate leftovers in an airtight container for 2-3 days. Tortellini absorbs liquid during storage; add vegetable broth or water when reheating.
Prepare soup through step 5 (before adding tortellini and Swiss chard leaves). Cool, refrigerate up to 2 days. Add tortellini and chard when reheating to maintain texture.
Ladle hot into bowls. Top with freshly grated Parmesan cheese and cracked black pepper. Serve with crusty bread.
Common Mistakes
Overcook tortellini to avoid mushy pasta; add near the end and follow package timing
Don't discard the Parmesan rind too early; simmer it for full flavor extraction before removing
Substitutions
Dairy-Free Swaps
sharper, more assertive flavor
General Alternatives
FAQ
Can I use frozen tortellini instead of refrigerated?
Yes, frozen tortellini works well. Add directly to simmering broth without thawing; cooking time may increase by 1-2 minutes. Do not thaw beforehand as they can become waterlogged.
What if I don't have a Parmesan rind?
Stir in 1 ounce freshly grated Parmesan cheese at the end instead. The rind provides deeper umami through slow infusion, but grated cheese adds richness and saltiness directly.
How long can I keep leftovers and can I freeze this soup?
Store in the refrigerator for 2-3 days. Freezing is not recommended as tortellini becomes mushy after thawing. Freeze the broth base alone (without pasta) up to 3 months; add fresh tortellini when reheating.