Rustic Tuscan Tortellini Soup
Tuscan Tortellini Soup with cheese tortellini, white beans, tomatoes, and spinach in a creamy broth. A cozy one pot Italian dinner ready in under 30 minutes.
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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 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
Serving: 1 | Calories: 485kcal | Carbohydrates: 44g | Protein: 15g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 80mg | Sodium: 1115mg | Potassium: 399mg | Fiber: 7g | Sugar: 8g | Vitamin A: 2235IU | Vitamin C: 17mg | Calcium: 239mg | Iron: 5mg
