Rustic Tuscan Tortellini Soup
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.
Tuscan Tortellini Soup
Soup is such an easy meal to make and one of the best Italian 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 cheesy tortellini, make a terrific combination for any meal. And did I mention that it’s a one pot meal?!?
It will quickly become a family favorite, especially on a chilly night.
Ingredients Needed
Beans – White beans like cannellini beans or Great Northern beans as a substitute.
Tomato – Diced tomatoes or crushed whole tomatoes.
Tortellini – Refrigerated cheese-filled tortellini is the best but sub your favorite flavors.
Spinach – I prefer fresh spinach for the texture and flavor over frozen. But can use in a pinch.
Cream – Heavy cream or use Half & Half.
Cheese – Parmesan cheese is the best!
Spices – Homemade Italian seasoning or a combination of basil, thyme, oregano, and rosemary.
Pantry staples – Olive oil, sweet onion, garlic, butter, flour, and vegetable broth.
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How to Make Tuscan Tortellini Soup
First: Sauté the onion, garlic, and spices in olive oil over medium heat in a large pot or dutch oven. Move everything to one side and add the butter and flour to make a roux.
Second: 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.
Third: 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.
For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.
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 does it last?
If you store it in the refrigerator, in an airtight container, this soup will last just over a week. If you don’t eat it all before then!
Reheat the next day in the microwave or on the stove top until heated through.
Does Tuscan 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 Tuscan tortellini soup?
This soup is best when accompanied by an Italian chopped salad, toasty garlic bread, and finished with a slice of cheesecake!
Tips for No Leftovers
- Use fresh spinach and add in the last 5 minutes to avoid it getting too soggy.
- 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.
- Spice it up with a sprinkle of red pepper flakes.
- If you want to add meat to it, try a mild Italian sausage, rotisserie chicken, or other ground meat.
- Prefer chicken broth, feel free to add it.
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This rustic Italian tortellini soup is perfect for busy weeknights. This creamy tortellini soup is a comforting one-pot meal you can make in less than 30 minutes. Serve alongside an easy salad and some crunchy garlic bread!
Tuscan Tortellini Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 tablespoon Italian seasoning
- 3 tablespoons butter for roux
- 3 tablespoons all purpose flour for roux
- 4 cups broth veggie
- 28 ounces diced tomatoes
- 15 ounces Cannellini beans drained
- 9 ounces cheese tortellini
- 2 cups raw spinach
- 1 cup cream or half and half
- ¼ cup grated parmesan
Instructions
- In a large pot, heat olive oil over medium heat. Add the onion and garlic and sauté until soft. Add Italian seasoning and stir for 1 minute.
- Move onions and garlic to one side of the pot and add the butter and flour to the empty spot. Stir the butter and and flour together and cook for 1 minute.
- Mix the onion/garlic mixture with the flour/butter mixture and stir to combine.
- Add the broth, tomatoes, and beans. Bring to a boil then reduce heat to a simmer.
- Add tortellini and spinach. Cook for 5 minutes.
- Add cream and grated parmesan. Cook for 1 minute.
- Remove from heat and serve. Garnish with parsley and shaved parmesan. Enjoy!
Notes
- Use fresh spinach and add in the last 5 minutes to avoid it getting too soggy.
- 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.
- Spice it up with a sprinkle of red pepper flakes.
- If you want to add meat to it, try a mild Italian sausage, rotisserie chicken, or other ground meat.
- Prefer chicken broth, feel free to add it.
Nutrition
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