An easy Creamy Tuscan Tortellini Soup recipe that comes together quickly in just one pot! This filling and flavorful soup is full of cheesy tortellini, chicken, garlic, spinach and white beans. This savory Tuscan style soup will quickly became a cold weather favorite at your house!
This tortellini soup has been a cold weather staple at our house for the last four years. I hadn't even planned to post it until Michael tried it and started raving about how good it was. I always get so excited when I can create a recipe that he really loves! Not only is it incredibly flavored, but a quick and easy 20 minute dinner!
This recipe contains every staple that I crave: simple, quick, and an easy clean up. I find it to be the perfect comfort food on a cold day and especially comforting if you are dealing with a pesky cold or allergies.
Tuscan Tortellini Soup Frequently Asked Questions
Tortellini is a stuffed noodle, usually filled with a mix of cheeses and folded into a fortune cookie shape so they hold their filling while cooking. Tortellini can be filled with anything from vegetables to meats! They are traditionally cooked in and served with a broth.
I find that this soup is delicious and filling on its own, but it also pairs beautifully with your favorite bread (these Soft Whole Wheat Dinner Rolls are ours) and an Italian style salad.
You can most definitely freeze this recipe, but I recommend to do it without the tortellini. When you freeze any type of pasta, the noodle gets mushy when it is reheated. Nobody wants mushy noodles!
If you want to freeze it to eat at a later date, I recommend making it as the recipe calls but without the tortellini. Let the soup cool completely then freeze the soup and tortellini separately.
If you want to make it to eat immediately and then freeze the leftovers, I recommend only using as much tortellini as you think you will eat right then. That allows you to eat up all of the tortellini, freeze the remainder of the soup, and when ready to eat the leftovers you can reheat and add in fresh tortellini. That way you have perfect tortellini each time!
This soup will last three to four days in the refrigerator without the tortellini in it. If you leave the pasta in with the liquid, the pasta will soak up all of the soups liquid and leave you with mushy tortellini and no soup. I recommend cooking the tortellini separate from the soup and adding it to each serving if you think you will have a lot of leftovers. That way you will have perfect tortellini every time! If you prefer to cook all of the pasta in the soup and have leftovers, simply separate the tortellini from the soup and store them separately. When you're ready to eat the leftovers, warm up the soup and then add the cooked tortellini until it is just warmed through.
Simply reheat the soup in the microwave for 3 minutes stirring at the halfway point or on the stovetop bringing the soup to a simmer. Simmering until the tortellini are heated through. Usually about 10 minutes. Stirring frequently.
Creamy Tuscan Tortellini Soup Ingredients
To make this tortellini soup, you will need the following ingredients. See the full recipe card below for detailed amounts and instructions!
- White onion - A medium onion is what we call for!
- Garlic - I love garlic, but if you aren't a fan you can always cut down on the amount used.
- Chicken broth - You can easily replace this with bone broth or vegetable broth.
- Diced tomatoes - Their sweetness balances this savory soup perfectly. I prefer fire roasted diced tomatoes.
- White beans - White bean soups are my favorite by far! You want cannellini beans.
- Tortellini - The star of our show friends! I use cheese filled for this soup and purchase it in the refrigerated section at the grocery store, but go with your favorite!
- Chicken - There are many nights I don't even use chicken in this soup (see variations at the bottom of this post), but when I do it is most definitely precooked from the grocery store. That is what makes this soup so quick to make!
- Spinach - I use baby spinach for this recipe and love how beautifully it wilts in.
- Parmesan - Shaved or shredded.
- Heavy Cream - The cream adds the final touch to this soup. You can substitute with milk if needed, but I highly recommend heavy cream for the best creamy soup!
- Italian Seasoning - Any will do! I have been using Herbes De Provence from Trader Joes the most lately.
- Salt & Pepper - To taste, of course!
How to Make Tuscan Tortellini Soup
To make this creamy soup, simply:
- Sauté onion and garlic.
In a large pot, heat olive oil on medium heat. Add in diced onion and minced garlic and cook until tender.
- Add broth, tomatoes, beans, cream, cheese, and seasonings.
Add chicken broth, diced tomatoes, white beans, heavy cream, shredded Parmesan, Italian seasoning, salt and pepper to the pot with the onion and garlic stirring to combine.
Bring the soup to a simmer until it begins to bubble. Shouldn't take more than a few minutes.
- Add chicken, tortellini, and spinach.
Stir in the shredded chicken, cheese tortellini, and spinach.
Simmer for 10 minutes. Tortellini should be cooked through and soup should thicken.
Serve with shredded Parmesan and your favorite bread!
Make Tuscan Tortellini Soup Vegetarian
To make this recipe vegetarian simply remove the chicken, exchange vegetable broth for the chicken broth, and add an extra can of white beans and an extra can of diced tomatoes. We do this quite often!
Make Tuscan Tortellini Soup Gluten Free
To make it gluten free simply look for a gluten free tortellini or swap it to a gluten free noodle such as farfalle.
More savory recipes you’ll love!
- Soft Whole Wheat Dinner Rolls
- Autumn Vegetable Minestrone
- Lentil Veggie Chili
- Sweet Potato & Black Bean Bowls
- 30 Minute Vegetable Rice Soup