This creamy Tuscan Tortellini Soup is super easy to make, takes less than 30 minutes, and is full of rustic Italian flavors everyone will love!
Perfect for stove top or make it even easier in a slow cooker.
If you’d rather skip my essential cooking tips and tricks and get straight to this delicious recipe – simply scroll to the bottom of the page where you can find the printable recipe card.
Soup is such an easy meal to make and one of the best soups that you will ever eat is this Tuscan Tortellini Soup.
Light, yet hearty, it’s creamy, flavorful, and full of healthy vegetables.
I love that this simple soup has so many flavors and textures.
The bright tomatoes, combined with the creamy cheese tortellini, make a terrific combination for any meal.
And did I mention that it’s a one pot meal?!?
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Tuscan Tortellini Ingredients
- olive oil
- Italian seasoning
- cannellini beans
- 9 ounces refrigerated cheese tortellini
- parmesan cheese
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How to make vegetarian tortellini soup
STEP ONE: Sauté the onion, garlic, and spices in olive oil over medium heat. Move everything to one side and add the butter and flour to make a roux.
STEP TWO: Add the broth, tomatoes, and beans. Bring to a boil then reduce heat to a simmer. Add tortellini and spinach and return to boil. Cook for 5 minutes or longer until spinach is wilted and tortellini is tender stirring occasionally.
STEP THREE: Add cream and grated parmesan. Cook for 1 minute. Remove from heat and season with salt and pepper.
Garnish with parsley, and serve with cheese if desired.
What is tortellini in brodo soup?
Traditionally spelled “en brodo” it is basically a broth based soup with vegetables. It is easily adaptable with various ingredients you can add in.
Like cheese tortellini!
How long with tortellini soup last?
If you store it in the refrigerator, in an air tight container, this soup will last just over a week. If you don’t eat it all before then!
Does tortellini soup freeze well?
Soup is a great freezer meal that you can make ahead of time. I would not recommend freezing this soup WITH the tortellini in it.
It is best to make the soup recipe, minus the tortellini and cream, and freeze it. Add the other items when you reheat the soup for best results.
Can I make this in the crockpot?
You can make this in your slow cooker! Make the recipe up to adding the broth.
Transfer the vegetables into the crock pot, add the broth, tomatoes, and beans. Stir to combine.
Cook on low for 2 hours. Add the spinach, tortellini, cream, and cheese 20 minutes before serving.
What goes well with tortellini?
Tips for No Leftover Soup
- use fresh spinach and add in the last 5 minutes to avoid it getting too soggy.
- if you are planning on making this ahead of time for a later date, under cook the tortellini a little bit so when you reheat it, they won’t be mushy.
- you can also leave the cream out and only add it when you reheat the soup.
- if you want to add meat to it, add the protein and cook it along with the vegetables until it’s the correct temperature.
- if you prefer chicken broth, feel free to add it.
This rustic Italian tortellini soup is perfect for busy weeknights. One pot and less than 30 minutes, you can get this hearty and delicious soup to your dinner table.
Serve alongside an easy salad and some crunchy garlic bread!
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
other vegetarian soups to try
Tuscan Tortellini Soup Recipe
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