Servings
Font
Back
0 from 12 votes

Tuscan White Bean Soup with Tortellini

Cozy up with a bowl of this creamy, flavorful Tuscan White Bean Soup made with with cheese tortellini and lots of veggies! Vegetarian + Meal Prep Friendly.

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

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

  • Recipe yields approx. 4-5 meal-sized bowls or 11 cups of soup.
  • OPTIONAL EXTRAS: fresh bread for dunking and/or grated parmesan cheese for topping
  • Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on extras/swaps and enjoy!

Nutrition Information

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

Nutrition Facts

Serving: 5servings

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.