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.

soup in a white bowl with spoon

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?!?

labeled picture of ingredients in bowls


  • olive oil
  • onion
  • garlic
  • Italian seasoning
  • broth
  • tomatoes
  • cannellini beans
  • refrigerated cheese tortellini
  • spinach
  • cream
  • parmesan cheese

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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.

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.

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.

For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.

ladle of tortellini 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!


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!


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.


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.

spoon full of soup


This soup is best when accompanied by an Italian chopped salad, toasty garlic bread, and finished with a slice of cheesecake!


  • 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.
tortellini soup in a white pot

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!

picture of bowl of soup with text "the best tuscan tortellini soup"

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!


close up of soup in a pot

Tuscan Tortellini Soup

Yield: 6
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

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!


  • 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


  1. 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.
  2. 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.
  3. Mix the onion/garlic mixture with the flour/butter mixture and stir to combine.
  4. Add the broth, tomatoes, and beans. Bring to a boil then reduce heat to a simmer.
  5. Add tortellini and spinach. Cook for 5 minutes.
  6. Add cream and grated parmesan. Cook for 1 minute.
  7. Remove from heat and serve. Garnish with parsley and shaved parmesan. Enjoy!


*If you love this recipe as much as I do, please leave me a comment and rate it 5 stars. Thank you!

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Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 581Total Fat: 32gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 87mgSodium: 700mgCarbohydrates: 56gFiber: 9gSugar: 9gProtein: 21g

This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.

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