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Creamy Tuscan Tortellini Soup
5 from 198 votes

Creamy Tuscan Tortellini Soup

Creamy Tuscan Tortellini Soup blends sautéed onion, carrot, and garlic with Italian seasoning, a thickened broth, fire-roasted tomatoes, white beans, and cheese tortellini. The addition of heavy cream and spinach enriches the soup with creaminess and fresh greens, creating a hearty and savory meal. Its combination of textures ranges from tender vegetables and pasta to creamy broth, making it flavorful and comforting.

Prep Time
8 mins
Cook Time
20 mins
Total Time
28 mins
Servings: 6 servings
Calories: 474 kcal
Course: Soup
Cuisine: Italian, American

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

    Cup of Yum
  1. Peel and finely dice your carrots and onion. Peel 4 cloves of fresh garlic and finely mince.
  2. 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.
  3. 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.
  4. Add broth, fire-roasted tomatoes, white beans.
  5. 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.

  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 474

% 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.