Tuscan Tortellini Soup
Tuscan Tortellini Soup is a creamy Italian soup with cheese tortellini, white beans, tomatoes, and spinach in a savory broth finished with cream and Parmesan. It’s a one-pot meal that’s easily adaptable with Italian sausage or rotisserie chicken, perfect for busy weeknights or when you want restaurant-quality soup without the wait. Ready in 20 minutes and serves 6.
Cheese tortellini in a creamy tomato broth is the kind of thing you’d order at a restaurant and assume it took someone all afternoon to make. But this one takes you under 30 minutes and one pot.
Nobody has to know.
This delicious soup is light yet hearty, creamy but not heavy, and packed with rustic Italian flavors. There’s tangy tomatoes, tender white beans, fresh spinach, and fluffy cheese tortellini all in a creamy broth finished.
It’s the whole package, all the flavors and textures I want in a soup, in a single pot with barely any effort.
It’s the kind of warm, filling dinner that turns a chilly night cozy, and becomes a family favorite fast. Prefer it even easier? There’s a slow cooker version too.
If you love a good Italian soup, I have a few more for you to try.
Easy Soup Recipes for Dinner
- Italian Minestrone Soup – veggie packed bean and pasta soup
- Marry Me Chicken Soup – rich sun dried tomato cream broth with chicken
- Spicy Lasagna Soup – all the lasagna flavor in a spoonable bowl
- Chicken Piccata Soup – bright lemony chicken soup with capers
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
Tortellini – Refrigerated cheese filled tortellini is best for that quick cook and fluffy texture. You can use the dried ones, but the fresh ones are better. Feel free to swap up the flavors. I love the spinach one and the roasted garlic one is extra yummy.
White Beans – Cannellini or Great Northern add heartiness and creaminess. Navy beans work well too. Be sure to drain and rinse them well if using canned ones. If using dried beans, soak, rinse, and cook them in vegetables broth for extra flavor.
Tomatoes – Diced tomatoes give the broth its tangy base. Fire roasted tomatoes add a nice smoky flavor if you have them.
Cream – Heavy cream makes it super creamy, but half and half works for a lighter version. Add it at the end so it stays smooth.
Italian Seasoning – My Homemade Italian Seasoning does the flavor heavy lifting, or use a mix of basil, thyme, oregano, and rosemary.
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How To Make Tuscan Tortellini Soup
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until soft. Stir in the Italian seasoning and cook 1 minute. Push the onion and garlic to one side of the pot. Add the butter and flour to the empty side and stir together, cooking 1 minute to make a roux.
- Mix the roux into the onion and garlic to combine. Stir in the broth and whisk to combine simmer until the broth thickens.
- Add the broth, tomatoes, and beans. Bring to a boil, then reduce to a simmer.
- Add the tortellini and stir them around so they don’t stick together.
- Add in the spinach and cook 5 minutes, until the spinach is wilted and the tortellini is tender.
- Stir in the cream and Parmesan and cook 1 minute more. Remove from the heat, season with salt and pepper, and serve garnished with parsley and shaved Parmesan.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage & Reheating
Refrigerator: Store leftovers in an airtight container for up to about a week. Reheat in the microwave or on the stove until heated through. The tortellini may soften a bit but I think it makes the broth even creamier.
Freezer: For the best results, freeze the soup without the tortellini and the cream. Add those fresh when you reheat, since tortellini gets mushy and cream can separate after freezing.
Make Ahead: If prepping ahead, undercook the tortellini slightly so they don’t turn mushy when reheated, or leave them out and add fresh. I like to cook my tortellini separately and then combine while I’m reheating. Plus, my husband eats the cold tortellini as a snack, LOL.
Thickening Note: The soup thickens as it sits because the tortellini absorbs broth. Add a splash more broth when you reheat it if it’s too thick for you. It’s supposed to be a soup and not a stew.
Variations
Add Meat: Stir in cooked mild Italian sausage, rotisserie chicken, or ground beef to make it heartier.
Gluten Free: Use gluten free tortellini and check the labels on the other ingredients to make sure it stays gluten free.
Spicy: Add a sprinkle of red pepper flakes for a little heat.
Different Broth: Use chicken broth in place of vegetable broth if you prefer.
Lighter: Use half and half instead of heavy cream, or leave the cream out for a brothier soup.
Extra Greens: Add kale or Swiss chard along with or instead of the spinach.
Can I Make This in the Crockpot?
Yes, and it’s a great hands off option. Make the recipe up through making the roux and sautéing the vegetables on the stovetop, since that step builds a lot of flavor.
Then transfer the vegetables to the crockpot and add the broth, tomatoes, and beans. Stir to combine and cook on low for 2 hours.
Add the spinach, tortellini, cream, and Parmesan about 20 minutes before serving, so the tortellini stays tender and the cream stays smooth. This way you get all the flavor of the stovetop version with even less actual hands-on time.
More Tortellini Recipes
- Crockpot Chicken Tortellini Soup – hands off tortellini chicken soup
- Tortellini Pasta Salad – cheese filled pasta with Italian dressing
- Antipasto Skewers – Italian charcuterie on a stick with tortellini
- Marry Me Chicken and Tortellini – creamy sun dried tomato sauce with cheese tortellini
Frequently Asked Questions
Yes, but freeze it without the tortellini and cream for the best texture. Add those fresh when you reheat it, because the tortellini turns mushy and cream can separate after freezing.
Yes. Build the roux and sauté the veggies on the stove first, then transfer to the crockpot with the broth, tomatoes, and beans. Cook on low 2 hours, adding the spinach, tortellini, cream, and cheese in the last 20 minutes.
Traditionally spelled “en brodo,” it just means a broth based soup with vegetables, easily adapted with all kinds of add ins, like cheese tortellini. This soup is a creamy, rustic take on that idea but still keeps the “broth” part.
Absolutely. Mild Italian sausage, rotisserie chicken, or ground beef or ground turkey all work deliciously if you want a heartier soup.
Add them near the end and cook just until tender. If you’re making the soup ahead, undercook them slightly so they hold up when reheated.
Up to about a week in an airtight container in the fridge. Add a splash of broth when reheating since it thickens as it sits.
Recipe Tips & Tricks
- Add fresh spinach in the last 5 minutes so it wilts without getting soggy.
- Undercook the tortellini slightly if you’re making the soup ahead, so they don’t turn mushy.
- Add the cream at the end and keep the heat gently on low so it stays smooth.
- Freeze the soup without the tortellini and cream for the best texture later.
- Add a sprinkle of red pepper flakes for a little heat.
This creamy Tuscan Tortellini Soup recipe is creamy, filling, and full of rustic Italian flavor in under 30 minutes. Simmer up a pot for your next chilly night and serve it with crusty garlic bread!
If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!
Rustic 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 fresh spinach
- 1 cup heavy 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
- Add fresh spinach in the last 5 minutes so it wilts without getting soggy.
- Undercook the tortellini slightly if you’re making the soup ahead, so they don’t turn mushy.
- Add the cream at the end and keep the heat gently on low so it stays smooth.
- Freeze the soup without the tortellini and cream for the best texture later.
- Add a sprinkle of red pepper flakes for a little heat.
Nutrition
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