Tuscan Tortellini Soup

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.

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Author Heather

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.

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.

Nutrition