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Tuscan White Bean Soup with Tortellini
5 from 12 votes

Tuscan White Bean Soup with Tortellini

This Tuscan White Bean Soup with Tortellini is a hearty blend of cannellini beans, fresh vegetables, and cheese tortellini in a seasoned broth. Aromatic vegetables and sundried tomatoes provide depth, while Italian seasoning and red pepper flakes add mild heat and herbaceous notes. The addition of heavy cream creates a richer texture and finishes the soup with gentle creaminess. Fresh herbs enhance the flavor and freshness of the dish.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 5 servings
Calories: 421 kcal
Course: Soup
Cuisine: Italian, American

Ingredients

  • 1 yellow onion 1.5 cups diced, medium
  • 2-3 carrot
  • 2 celery ribs
  • 4 cloves garlic
  • ¼ cup sundried tomatoes packed in oil
  • 1 TBSP olive oil
  • 2 tsp Italian seasoning blend (Mrs. Dash is my favorite)
  • 1/4-1/2 tsp red pepper flakes crushed
  • ½ tsp salt plus extra to taste
  • ¼ tsp black pepper plus exra to taste
  • 4 cups vegetable broth chicken broth works as a sub, low-sodium, or stock
  • 2 cans cannellini beans (14.5 oz each)
  • 2 prigs rosemary fresh
  • 2-3 TBSP parsley fresh
  • ½ cup heavy cream (optional)
  • 9 oz cheese tortellini fresh

Instructions

    Cup of Yum
  1. Peel/trim onion, celery, carrots, and garlic as needed. Dice veggies and mince garlic. Finely chop sundried tomatoes.
  2. Measure out remaining ingedients for speedy soup assembly.
  3. Heat a large pot or dutch oven to medium-high heat with a tablespoon of oil. Saute onions, celery, and carrots unil tender.
  4. Add garlic, sundried tomatoes, and spices (Italian seasoning, red pepper flakes, salt, and pepper) and saute for about a minute more.
  5. NOTE: For a creamier soup, you can blend one can of beans before adding to soup in a food processor or blender or, if you have an immersion blender, simply blend some of the soup before adding the tortellini.
  6. Add broth/stock, beans, rosemary and parsley. Stir to mix.
  7. Bring soup to a boil, then reduce to a low simmer. Cook for about 10-15 minutes or until vegetables are tender. Add heavy cream and tortellini and simmer an additional 3 minutes or until tortellini are tender and cooked through. Taste and add any additonal herbs/spices your heart desires.
  8. Once your soup is hot and ready, dive on in! Leftovers can be kep in airtight container(s) in the fridge for easy heat-and-eat meals throughout the week.

Notes

  • Yields approximately 4 to 5 meal-sized servings or 11 cups of soup.
  • Optional additions include fresh bread for dipping and grated Parmesan cheese on top.
  • Nutrition facts exclude optional toppings and bread; adjust seasonings accordingly.

Nutrition Information

Calories 421kcal (21%) Carbohydrates 62g (21%) Protein 20g (40%) Fat 14g (22%) Saturated Fat 7g (35%) Cholesterol 52mg (17%) Potassium 358mg (8%) Fiber 13g (52%) Sugar 7g (14%) Vitamin A 5094IU (102%) Vitamin C 9mg (10%) Calcium 248mg (25%) Iron 7mg (39%)

Nutrition Facts

Serving: 5 servings

Amount Per Serving

Calories 421

% Daily Value*

Calories 421kcal 21%
Carbohydrates 62g 21%
Protein 20g 40%
Fat 14g 22%
Saturated Fat 7g 35%
Cholesterol 52mg 17%
Potassium 358mg 8%
Fiber 13g 52%
Sugar 7g 14%
Vitamin A 5094IU 102%
Vitamin C 9mg 10%
Calcium 248mg 25%
Iron 7mg 39%

* Percent Daily Values are based on a 2,000 calorie diet.