spicy harissa tortellini soup with white beans

Tortellini soup is a classic comfort food. The cheese-filled pasta combined with tomato-y broth wrap you up in warmth, perfect for a frigid winter day. This version adds extra warmth and depth of flavor with harissa, a Tunisian pepper paste. White beans add a bit of texture and make this vegetarian dish heartier. This makes a great lunch, reheats well, and is simple enough to add into your soup rotation.

ingredients

• Olive oil is used to sauté aromatics.
• Onion is sautéed to add flavor.
• Carrot adds texture and a tiny bit of sweetness to balance the heat from this dish.
• Serrano pepper adds spice. If you don’t like spice, leave it out or use 1/4 of a bell pepper instead!
• Harissa paste brings smoky, pepper flavor to this soup and adds nuance to what is a basic dish.
• Crushed tomatoes add acid and make this the tomato-y tortellini soup you probably expect from a food blogger.
• Vegetable broth adds flavor and makes this, well, soup. You could use chicken or beef if you wanted!
• Cheese tortellini are the star of this dish and bring little pockets of creamy cheese to balance the acidity of the tomato and heat from the serrano and harissa.
• White beans make this heartier and add fiber and protein.
• Spinach adds a green element (and fiber! Did I mention fiber?)
• Lemon juice adds a hit of acid and ties everything together.
• Salt and pepper add necessary seasoning.
• Grated Parmesan is served on top of this to add saltiness. It melts into the soup and just tastes so good!
• Chopped cilantro adds an herbal element. If you don’t like cilantro, parsley would work just as well!

how to make spicy harissa tortellini soup with white beans

step one

Sauté your onions, carrots, serrano and garlic over medium to medium-high heat until they’ve softened. Add salt and pepper to taste.

step two

Build flavor! Add the harissa and stir to coat the vegetables. Cook until the harissa has deepened in color and there are some dark bits stuck to the pot. The harissa should be a deep brick red.

step three

Deglaze the pan with the vegetable broth, scraping up the dark bits. Stir in the crushed tomato and simmer for a bit, then add the pasta and white beans, stirring gently to incorporate. The beans and pasta are delicate, so be sure from here on, you’re stirring gently to avoid breaking the pasta or beans!

step four

Add the spinach once the pasta is cooked. Cook the spinach until it’s wilted. Taste, add salt and pepper as needed, then remove from heat and add lemon juice. Serve with grated Parmesan, chopped cilantro, and lemon wedges if you’d like.

tasting notes

1. Harissa can often be found in the international aisle in your grocery store. If you can’t find it at the store, you can find it easily online. My favorite brands are NY Shuk and Mina. You can also make your own! I used NY Shuk’s preserved lemon harissa for this recipe. Any harissa would be delicious!
2. If you don’t like spice, omit the serrano.
3. Any white bean would be delicious! I used cannellini beans, but butter beans, navy beans, or truly any white bean would work.
4. I used Parmesan for garnish, but this would be great with feta.

spicy harissa tortellini soup with white beans

Vegetarian harissa tortellini soup with white beans

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Total Time 28 minutes mins

Course Soup

Servings 6 people

Ingredients

  

• 2 tbsp olive oil extra virgin
• ½ large onion chopped
• 1 serrano pepper seeded and chopped (optional)
• 3-4 tbsp harissa paste start with 3 and add more to taste
• 1 can crushed tomatoes 28 ounces
• 4 cups vegetable broth
• 1 package cheese tortellini 20 ounces
• 1 can white beans 15.5 ounces
• 1 package spinach 6 ounces
• 1 lemon half juiced, half cut into wedges
• Salt and pepper to taste
• 2 tbsp Parmesan grated, for serving
• 1 tbsp cilantro chopped, for serving

Instructions

 

• Over medium to medium-high heat, add the oil to a large soup pot. Heat the oil for a minute or so until it’s shimmering, then add the onion, carrot, serrano, and garlic. Add salt and pepper to taste. Sauté, stirring often, until everything is softened and fragrant.
• Add the harissa and stir to coat the vegetables. Cook for 3-5 minutes, until the harissa has deepened in color and there are some dark bits stuck to the pot.
• Add the broth to deglaze, scraping up the dark bits to incorporate them into the broth. These bits add flavor!
• Add the crushed tomato and stir. Bring to a boil and simmer for 5 minutes.
• Add the pasta and white beans, stirring gently to incorporate. Simmer for about 3 minutes, or until the pasta is cooked through. This may vary depending on what pasta you’re using. Use the package instructions as a guide!
• Once the pasta is cooked, add the spinach, stirring gently until wilted. Add salt and pepper to taste.
• Remove from heat and add lemon juice. Serve with grated Parmesan, chopped cilantro, and lemon wedges.

Notes

1. Harissa can often be found in the international aisle in your grocery store. If you can’t find it at the store, you can find it easily online. My favorite brands are NY Shuk and Mina. You can also make your own! I used NY Shuk’s preserved lemon harissa for this recipe. Any harissa would be delicious!
2. If you don’t like spice, omit the serrano.
3. Any white bean would be delicious! I used cannellini beans, but butter beans, navy beans, or truly any white bean would work.
4. I used Parmesan for garnish, but this would be great with feta.

Keyword harissa tortellini soup, spicy tortellini soup, vegetarian soup