Tuscan Tortellini Soup
A creamy, quick, and flavorful Tuscan soup with cheese tortellini, beans, spinach, and parmesan. Simple, family-friendly, and ready in 25 minutes.
Equipment
- Large soup pot
- Wooden spoon
- Ladle
- Chef knife
- Cutting board
Ingredients
- 10 ounces cheese tortellini fresh or refrigerated
- 1 tablespoon olive oil or 2 tablespoons butter
- 1 small white onion diced
- 2 cloves garlic minced
- 2 cups low-sodium chicken broth
- 1 28-ounce can diced tomatoes
- 1 15-ounce can white beans, rinsed and drained
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups fresh spinach
- Optional: extra parmesan red pepper flakes for garnish
Instructions
Sauté aromatics:
- Heat olive oil or butter in a large pot over medium heat. Add diced onion and cook 3–4 minutes until translucent. Stir in minced garlic and cook 30 seconds.
Add liquids and seasonings:
- Add chicken broth, diced tomatoes, white beans, Italian seasoning, salt, and pepper. Bring to a gentle simmer.
Add tortellini and cream:
- Add cheese tortellini and simmer for 7–8 minutes or until the pasta is almost tender. Stir in heavy cream and grated parmesan cheese.
Add spinach and finish:
- Stir in fresh spinach. Cook 1–2 minutes until wilted. Taste and adjust seasoning if needed. Serve hot, garnished with more parmesan and optional red pepper flakes.
Notes
To make vegetarian, use vegetable broth and vegetarian parmesan. For extra protein, add cooked chicken or sausage. Store leftovers in the fridge for up to 3 days.