Creamy Tuscan Tortellini Soup
User Reviews
4.8
Creamy Tuscan Tortellini Soup
Description
This soup begins by sweating diced onion and carrots in olive oil until softened, then adding garlic briefly to build a flavor base. Chicken broth and crushed tomatoes create a bright, savory liquid accented with basil, oregano, thyme, salt, and pepper. The tortellini cook briefly in the simmering broth to reach tender consistency.
A mixture of milk and flour is whisked smooth and added to thicken the soup, offering a creamy texture that balances the acidity of tomatoes. Two types of white beans add protein and creaminess, while cooked shredded chicken contributes substance. Fresh spinach stirred near the end adds color and slight earthiness.
Served with freshly grated Parmesan, this soup combines delicate pasta with wholesome ingredients suitable for a hearty meal. Adjusting tortellini and bean quantities allows for a thicker or lighter soup depending on preference.
Notes indicate the use of refrigerated cheese tortellini for best texture and recommend specific package sizes. Doubling tortellini and beans results in a denser soup.
Ingredients
- 1 tablespoon olive oil
- ½ cup onion finely diced
- 1 cup carrot about 3 medium carrots, peeled, diced
- 3 cloves garlic finely minced
- 4 cups chicken broth I use low-sodium
- 1 (28-ounce) (28-ounce) can crushed tomatoes
- 1 teaspoon basil dried
- ½ teaspoon oregano dried
- ¼ teaspoon thyme dried
- 1 teaspoon salt I use coarse, kosher salt
- ⅛ teaspoon black pepper
- 10 ounces cheese tortellini
- 1 ½ cups milk
- 3 tablespoons flour
- 1 to 2 cans to 2 cans (15-ounces each) great northern beans rinsed and drained, or other white beans
- 1 to 2 cans to 2 cans (15-ounces each) cannellini beans rinsed and drained, or other white beans
- 2 cups chicken cooked, diced or shredded
- 2-3 cups lightly packed torn or coarsely chopped fresh spinach
- Parmesan Cheese for serving, freshly grated
Instructions
- In a 6- or 8-quart pot, heat the oil over medium heat and add the onions and carrots. Cover the pot and cook/sweat the mixture, stirring occasionally, until the vegetables are tender, 3-4 minutes. Add the garlic and cook, stirring constantly, for about 30 seconds.
- Add the broth, crushed tomatoes, basil, oregano, thyme, salt and pepper. Bring the mixture to a simmer and add the tortellini. Cook for 2-3 minutes until the tortellini are mostly tender (they'll continue to cook for a few minutes in the next step).
- Whisk or blend the flour and milk together until smooth and add it to the soup, stirring constantly. Add the beans, chicken and spinach. Bring the soup to a low simmer and cook for 3-4 minutes, stirring occasionally, until slightly thickened and all the ingredients are heated through and the tortellini are tender.
- Serve with freshly grated Parmesan cheese on top, if desired.
Notes
- Use refrigerated cheese tortellini, such as Kirkland brand, generally found in 22-24 ounce packages.
- The recipe calls for 10 ounces of tortellini, but increasing the amount (and beans) creates a thicker soup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 476kcal | 24% |
| Carbohydrates | 58g | 19% |
| Protein | 31g | 62% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 76mg | 25% |
| Sodium | 1561mg | 65% |
| Fiber | 9g | 36% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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