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!
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Servings: 6
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
Serving: 1 | Calories: 581kcal | Carbohydrates: 56g | Protein: 21g | Fat: 32g | Saturated Fat: 16g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 700mg | Fiber: 9g | Sugar: 9g
