Bring the broth or water, bouillon granules, onion, carrot, garlic, and white pepper to a boil over high heat in a 4-quart pot. Reduce the heat to low, cover, and simmer for 15 minutes or until the vegetables are soft.
Remove the pot from the heat. Use a slotted spoon to transfer the vegetables to a blender. Pour 1 cup of the broth into the blender and puree at low speed with the lid slightly ajar. Pour the mixture back into the pot.
Place the pot over high heat and bring to a boil. Add the tortellini and beans and allow to return to a boil. Reduce the heat to medium, cover, and cook for 4 minutes until the tortellini are nearly done. Add the spinach and stir frequently for 1-2 minutes until the tortellini are just done and the spinach is wilted.