Cozy Tuscan Tortellini Soup: Your New Comfort Food Favorite
Rich, creamy, and bursting with Tuscan flavors, this tortellini soup is the ultimate comfort in a bowl—perfect for cozy nights and quick meals alike!
If you're craving a hearty, soul-warming dish that comes together easily, this Tuscan Tortellini Soup has your name on it. Packed with tender veggies, creamy cheese tortellini, and a rich, flavorful broth, it’s the kind of recipe that feels like a warm hug on a chilly day. Plus, it’s versatile, easy to make, and loaded with wholesome ingredients.
In my kitchen, this soup has become a weeknight staple. It’s one of those meals that’s both satisfying and comforting, and it’s just as good for leftovers the next day—perfect for lunch or dinner when time is tight.
Ingredients
Soup Base
1 medium onion
4 carrots
4 cloves garlic
1-2 tbsp olive oil
1 tbsp Italian seasoning blend (I love Mrs. Dash!)
½-1 tsp salt
¼ tsp black pepper
2-3 tbsp butter
3 tbsp flour
3 cups vegetable broth
14.5 oz canned fire-roasted tomatoes (crushed or diced)
15.5 oz can white beans (drained and rinsed)
Additions
9 oz refrigerated cheese tortellini
1 cup heavy cream
2 cups chopped spinach
Tasty Toppings
Grated Parmesan cheese
Red pepper flakes
Freshly ground black pepper
Fresh chopped basil
Two bowls of creamy Tuscan Tortellini Soup, ready to warm your soul—perfectly paired with crusty bread for dipping and savoring every last drop
Instructions
1. Sauté the Veggies
Peel and dice the onion and carrots. Mince the garlic. Heat olive oil in a large pot or Dutch oven over medium-high heat. Sauté onion and carrots for about 5-6 minutes until tender. Add the garlic in the last minute to avoid burning. Season with Italian seasoning, salt, and pepper.
2. Build the Flavor
Melt the butter in the pot, then whisk in the flour. Cook for 1-2 minutes, stirring constantly. This step adds a little extra richness to the soup, but you can skip it if you prefer a lighter broth.
3. Add the Base
Pour in the vegetable broth, fire-roasted tomatoes, and white beans. Bring the soup to a boil, then reduce to a simmer. Cover and let the flavors mingle for 5-10 minutes, allowing the veggies to soften.
4. Bring on the Tortellini
Return the soup to a medium simmer and stir in the cheese tortellini and heavy cream. Cook for about 5 minutes until the tortellini is tender and the cream thickens.
5. Wilt the Greens
Chop the spinach and stir it into the hot soup. The heat will wilt the greens beautifully. Taste and adjust the seasoning as needed.
6. Top and Serve
Ladle the soup into bowls and add your favorite toppings—grated Parmesan, fresh basil, and maybe a sprinkle of red pepper flakes for a kick. Serve hot and enjoy the cozy vibes!
Creamy, comforting, and loaded with tender tortellini, this Tuscan-inspired soup is the perfect bowl of warmth for any day of the week!
Why I Love This Recipe
Tuscan Tortellini Soup feels like a little slice of Italy, all in one pot. It’s a dish that makes me slow down and savor the moment—whether it’s a solo lunch or dinner with family. The mix of hearty tortellini and fresh spinach with the creamy broth is absolutely irresistible.
I always keep extra tortellini and spinach on hand because this soup disappears fast in our house. It’s also perfect for meal prep—easy to reheat and just as flavorful the next day.
Let’s Make It Your Own
This soup is endlessly customizable. You can add more veggies, swap in kale for spinach, or use dairy-free cream for a plant-based version. Let me know how you make it yours—I’d love to hear!
