Creamy Tuscan Tortellini Soup
User Reviews
5
Creamy Tuscan Tortellini Soup
Description
This Creamy Tuscan Tortellini Soup brings together aromatic sautéed vegetables with a flavorful base of vegetable broth and fire-roasted tomatoes. Italian seasoning and garlic provide a savory backdrop, while the addition of white beans increases heartiness and protein. Butter and flour are incorporated to thicken the broth slightly, though that step can be skipped for a lighter soup. The fresh tortellini add a soft, cheese-filled pasta element that cooks directly in the simmering soup, enriching it further.
The final touch is heavy cream and chopped spinach stirred in towards the end, which smooths and enriches the broth and brightens the color and nutrition with the greens. The soup offers a balance of creamy texture, tender vegetables, and soft pasta with a mild herb and garlic flavor.
This soup can be served on its own as a filling lunch or dinner. Garnishing with grated Parmesan cheese, fresh basil, or red pepper flakes adds extra flavor and visual appeal. Leftovers can be refrigerated and reheated in a microwave or on the stove, making for convenient meals later in the week.
Ingredients
- 1 onion medium
- 4 carrot
- 4 cloves garlic
- 1-2 TBSP olive oil
- 1 TBSP Italian seasoning blend Mrs. Dash is my favorite
- 1/2-1 tsp salt
- ¼ tsp black pepper
- 2-3 TBSP butter
- 3 TBSP flour
- 3 cups vegetable broth
- 14.5 oz tomato crushed or diced, canned fire roasted
- 15.5 oz White beans drained and rinsed, canned
- 9 oz cheese tortellini refrigerated
- 1 cup heavy cream
- 2 cups spinach chopped
TASTY TOPPINGS
- Parmesan Cheese grated
- red pepper flakes
- black pepper freshly ground
- basil fresh, chopped
Instructions
- Peel and finely dice your carrots and onion. Peel 4 cloves of fresh garlic and finely mince.
- Heat 1-2 TBSP oil in a large pot or dutch oven over medium-high heat. Add onion and carrots. Sauté until tender, approx. 5-6 minutes, adding garlic towards the very end to prevent over-browning. Season with Italian seasoning, salt, and pepper.
- Next add 2-3 TBSP butter and, once melted, whisk in flour and cook for an additional minute or two, stirring often. This will give the soup a little extra thickness but can 100% be skipped if desired.
- Add broth, fire-roasted tomatoes, white beans.
- Bring soup to a rolling boil, then reduce heat to low/simmer to allow the flavors to mingle and the carrots/onion to fully soften. Cover and simmer 5-10 minutes.
- Once the veggies have reached your ideal tenderness, bring the soup back up to a medium simmer and add your fresh tortellini and heavy cream. Allow the tortellini to simmer approx. 5 minutes until tortellini is tender and the cream has thickened.
- Lastly chop your spinach and stir into the hot soup to wilt the greens. If desired you can add an extra cup of broth. Give it a taste and add any extra seasoning your heart desires plus your favorite toppings (grated parm and fresh basil for me!). Dive in while it's hot!
Notes
- Leftover soup keeps well refrigerated and can be reheated in a microwave or on stovetop.
- Use toppings such as grated Parmesan, fresh basil, or red pepper flakes to customize flavor and heat level.
- Adjust salt and seasoning after reheating to suit your taste.
- The thickening step with butter and flour is optional depending on desired soup consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 474 kcal
% Daily Value*
| Calories | 474kcal | 24% |
| Carbohydrates | 49g | 16% |
| Protein | 14g | 28% |
| Fat | 24g | 37% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 80mg | 27% |
| Sodium | 1043mg | 43% |
| Potassium | 593mg | 13% |
| Fiber | 7g | 28% |
| Sugar | 6g | 12% |
| Vitamin A | 8970IU | 179% |
| Vitamin C | 8.7mg | 10% |
| Calcium | 204mg | 20% |
| Iron | 4.6mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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