Tuscan tortellini soup is a hearty and flavorful stovetop soup that's ready in just 30 minutes. Creamy broth is filled with tortellini, fire-roasted tomatoes, cannellini beans, spinach, and Italian herbs.
Heather's recipe summary
Flavor/texture: Creamy soup is filled with mild Italian seasoning, plenty of veggies (carrots, celery, fire-roasted tomatoes, and spinach), cannellini beans, and tender cheese tortellini.
Ready in 30 minutes. Make this soup in a single pot on the stove top. Perfect for a quick weeknight meal!
Serves: 5 people
Similar to: Creamy Chicken Tortellini Soup and Tuscan Stuffed Shells
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Ingredients and substitutions
- Vegetables - Substitute the carrots, celery, and onion with a frozen mirepoix mix to save on prep time.
- Heavy cream - Substitute with whole milk or half & half for a slightly thinner soup.
- Spinach - Fresh spinach could be substituted with frozen, thawed spinach or fresh baby kale if desired.
How to make Tuscan tortellini soup
- Saute onions, carrots, and celery in oil until lightly browned, then add garlic and cook another 30 seconds.
- Add flour and toss to coat veggies and create a roux (this is what thickens your soup base).
- Whisk in broth, tomatoes, beans, seasoning, and tortellini, then bring to a simmer.
- Add spinach and heavy cream and stir until spinach is wilted.
Tips and tricks
Check your pasta's cooking directions - Every brand is different, so check your tortellini's cooking directions and cook to al dente for firm, fully cooked pasta that's slightly chewy (the ideal consistency for pasta).
Dice veggies evenly - Dice your carrots, celery, and onion into small, even pieces for quick cooking. Larger pieces take longer to cook and can end up hard or raw in the center if they're not cooked long enough.
Stir spinach until wilted - While it may look like a lot, two cups (or two large handfuls) of spinach wilt down quite a bit once they're stirred into the soup. Keep stirring until the spinach wilts then remove your soup from the heat and serve.
Variations
Add protein - Stir in cooked and shredded chicken along with the spinach for an extra boost of protein.
Use your favorite pasta shape - Tortellini can be substituted with your favorite pasta shapes like rotini, macaroni, or my personal favorite, orecchiette. I use it in my Rotisserie Chicken Noodle Soup recipe!
Dairy-free - Substitute the heavy cream with coconut cream or dairy-free heavy cream substitute, and the cheese tortellini with your favorite dairy-free tortellini or other pasta shape.
Vegan - Follow my dairy-free recommendations and use vegetable broth for the soup base.
Recommended
📖 Recipe
Tuscan Tortellini Soup
Ingredients
- 3 tablespoons olive oil
- 1 medium onion, diced
- 2 celery ribs, diced
- 2 medium carrots, diced
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 24 ounces broth, chicken or vegetable
- 14 ounces canned diced fire roasted tomatoes
- 15 ounces canned cannellini beans, drained and rinsed
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon red pepper flakes
- 9 ounces refrigerated cheese tortellini, uncooked
- 2 cups fresh baby spinach
- 8 ounces heavy cream
Instructions
- In a stock pot over medium heat, add olive oil. When hot, add onion, celery, and carrots. Cook for about 4-5 minutes, or until the edges begin to lightly brown.
- Add garlic and cook another 30 seconds.
- Add flour, toss to coat vegetables, and cook for 1 minute.
- Whisk in broth, scraping up any bits stuck to the bottom of the pan.
- Add tomatoes, beans, Italian seasoning, salt, red pepper flakes, and cheese tortellini. Bring to a simmer, cover, and reduce heat to low. Cook until tortellini are al dente according to pasta's package directions (time varies based on brand and type of pasta).
- Add spinach and heavy cream and stir to incorporate. Cook for another 1 minute, or until spinach has wilted. Remove from heat and serve.
Equipment Recommendations
Notes
- Storage: Leftovers will keep for 2-3 days in the refrigerator. Cream based soups generally do not freeze and thaw well, so I don't recommend freezing this recipe.
- Protein options: Add shredded rotisserie chicken or canned (drained) chicken along with the spinach for some extra protein.
I had so much fun creating this recipe! I hope you give it a try and love it as much as I do. If you have a question, check out the post above, which is packed with information about the recipe. Tried the recipe? I'd love to hear your thoughts — leave a comment and a star rating to share your feedback!