Tuscan Tortellini Soup with Spinach and White Beans

This creamy Tuscan Tortellini Soup is crazy delicious and can made quickly in just one pot! Each luscious bowl is loaded with cheesy tortellini, fresh veggies, and tender white beans for a filling and flavorful soup!

Tuscan Tortellini Soup

I am SO team tortellini.

Back in the day we used to eat our tortellini the same way every time: tossed in pesto and sprinkled with parmesan cheese.

It’s beyond basic but when your entire family loves pesto tortellini it quickly becomes a habit. My 5-year-old has deemed the gorgeous green pasta “Turtleini” and requests it on a weekly basis.

While we still pesto it up on the regular, I’ve also become enamored with serving it up in Tortellini Pasta Salad and in our favorite pasta-studded soups. Both dishes are super simple and perfect for busy weeknights and weekend potlucks.

There’s something about using the tortellini in place of regular noodles just makes it extra special.

Fancy even.

“Hey everyone!!! Come see how good my soup looks!”

(Bonus points if you can guess the movie)

Tuscan Tortellini Soup with Spinach and White Beans

This Tuscan Tortellini Soup is my latest tortellini creation and HOLY COW it’s delicious!

Usually when I’m testing a big batch of soup I’ll save a bowl or two for my friends to taste test. No sharing happened here and I’m sure they’re going to kick me when they see this post!

I can’t help it! It was so good Paul and I devoured it all in two days flat.

It’s the perfect mix of light and creamy, studded with tender veggies and cheesy tortellini… gah! I could eat bowl after bowl of this luscious soup and never tire of it.

The combination of garlic, olive oil, fire-roasted tomatoes, creamy white beans, and herb-y Italian seasoning, gives it a flavorful Tuscan vibe that I just can’t get enough of!

Tuscan Tortellini Soup Bowl

serving suggestions

This is soup amazing all on its own, but if you’re looking to round out the meal a bit, there are some tasty options!

You can serve the soup with rolls or a crusty baguette, or even serve up my Restaurant-Style Olive Oil and Herb Bread Dip as an appetizer!

Sandwich wise, some Spinach and Tomato Grilled Cheese Pitas or grilled cheese sandwiches would be phenomenal dunked in the soup or served on the side.

For a salad option, a simple green salad with Easy Homemade Greek Dressing would be amazing as would a bowl of my Kale Caesar Salad.

Creamy Tuscan Tortellini Soup

This tasty one-pot creamy tortellini soup recipe yields 6 servings. Need to stretch it a bit farther? The recipe is easily doubled to serve 12!

Meal prepping for the week? This soup can be made ahead of time, stored in an airtight container (or container) in the fridge and reheated as needed. Enjoy!

Tuscan Tortellini Soup

Creamy Tuscan Tortellini Soup

This creamy Tuscan Tortellini Soup is crazy delicious and can made quickly in just one pot! Each luscious bowl is loaded with cheesy tortellini, fresh veggies, and tender white beans for a filling and flavorful soup!
4.99 from 63 votes
Course: Soup
Cuisine: American, Italian
Keyword: Tuscan Tortellini Soup
Prep Time: 8 minutes
Cook Time: 20 minutes
Total Time: 28 minutes
Servings: 6 servings
Author: Jenn Laughlin - Peas and Crayons

Ingredients

  • 1 medium onion
  • 4 carrots
  • 4 cloves garlic
  • 1-2 TBSP olive oil
  • 1 TBSP Italian seasoning blend Mrs. Dash is my favorite
  • 1/2-1 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)
  • 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

Instructions

  • Peel and finely dice your carrots and onion. Peel 4 cloves of fresh garlic and finely mince.
  • Heat 1-2 TBSP oil in a large pot or dutch oven over medium-high heat. Add onion and carrots. Sauté until tender, approx. 5-6 minutes, adding garlic towards the very end to prevent over-browning. Season with Italian seasoning, salt, and pepper.
  • Next add 2-3 TBSP butter and, once melted, whisk in flour and cook for an additional minute or two, stirring often. This will give the soup a little extra thickness but can 100% be skipped if desired.
  • Add broth, fire-roasted tomatoes, white beans.
  • Bring soup to a rolling boil, then reduce heat to low/simmer to allow the flavors to mingle and the carrots/onion to fully soften. Cover and simmer 5-10 minutes.

  • Once the veggies have reached your ideal tenderness, bring the soup back up to a medium simmer and add your fresh tortellini and heavy cream. Allow the tortellini to simmer approx. 5 minutes until tortellini is tender and the cream has thickened.
  • Lastly chop your spinach and stir into the hot soup to wilt the greens. If desired you can add an extra cup of broth. Give it a taste and add any extra seasoning your heart desires plus your favorite toppings (grated parm and fresh basil for me!). Dive in while it's hot!

Notes

The leftover soup is AWESOME and will keep a few days in the refrigerator. Simply reheat via microwave (it's a great grab and go work lunch!) or in a small pot on the stovetop. 
Nutrition Facts below are estimated using an online recipe nutrition calculator and will vary based on swaps and toppings. Adjust as needed and enjoy

Nutrition

Calories: 474kcal, Carbohydrates: 49g, Protein: 14g, Fat: 24g, Saturated Fat: 13g, Cholesterol: 80mg, Sodium: 1043mg, Potassium: 593mg, Fiber: 7g, Sugar: 6g, Vitamin A: 8970IU, Vitamin C: 8.7mg, Calcium: 204mg, Iron: 4.6mg

If you get a chance to try this creamy one-pot Tuscan Tortellini Soup recipe, let me know! Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation! I can’t wait to see what you whip up!

swaps and such

I am 100% head over heels for the white beans in this recipe, but they can be skipped if needed.

This scrumptious soup is vegetarian, but if you’re feeding a hungry T-Rex feel free to add chicken or sausage.

No heavy cream? Half and half will work (but result in a thinner soup) and this soup can even be made without the cream/milk if desired!

I made a light roux out of flour and butter to add a little extra thickness to this tortellini soup but that can also be skipped for a brothier bowl-o-soup.

hungry for more?

Whip up a bowl of Caprese Tortellini Pasta Salad for an upcoming party or potluck!

Alyssa’s Creamy Tuscan Garlic Chicken looks crazy delicious.

Get your dip on with this tasty vegan Tomato Basil White Bean Dip – it’s amazing with pita chips!

Jenn Laughlin Headshot Photo - About the Author
About The Author:

Jenn Laughlin

Jenn Laughlin created Peas and Crayons in 2009 after graduating with B.S. in Dietetics from Florida State University and working as a Nutrition Educator for WIC. The goal was simple: create and share delicious tested and perfected recipes with vegetables as the star!

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Recipe Rating




Questions & Reviews

  1. 5 stars
    So delicious! Creamy, hardy and loaded with good veggies and fibre. Hubby loved it. This one is a keeper and will be added to our repertoire ♥️

  2. 5 stars
    So good!! Husband and kids loved it and the kids raved about it all evening. I used half and half instead of heavy cream and used crushed fire-roasted tomatoes. Will definitely go in our dinner rotation!

  3. 5 stars
    This is hands down my favorite creamy soup. My sister and I have made it several times. I had never used the Mrs. Dash Italian seasoning before, but it’s now my preferred brand. The first time we made this soup with just a generic store brand seasoning blend, and the texture of the soup was off. We could feel the bits of seasoning in an unpleasant way, but that has never been a problem with Mrs. Dash. Just thought I’d share in case it can help anyone else. Thank you for this delicious recipe!

    1. It’s my gold-standard Italian seasoning blend forever! Their ratios are just so magical right?! So so glad you guys have been enjoying the recipe — thanks Lexi!

  4. 5 stars
    Every other week for the past year I made a vegetarian main dish to share with friends for our gaming group, and I made this recipe early last year. The group was discussing their favorite gaming meals at the end of the year and all agreed this soup was the winner! It’s so flavorful and hearty, and it’s also really easy to make. I’m making another batch to bring today.

  5. 5 stars
    Yum! This was delicious! I added garlic salt and more herbs to fill out the flavor profile. So simple but amazingly delicious!

    1. Hi Jocelyn! You would want to rework the recipe if making in the crockpot. It’s a super quick recipe all on it’s own but if you need some slow cooker lovin’ you could try and make a slow cooker version where you add the spinach, tortellini, and heavy cream at the end. The fresh tortellini will only need 5-8 minutes in the hot soup to cook and the other ingredients can be added before serving. For the flour/butter roux I use to thicken the soup, you can totally skip this. Hope this helps and LMK if any questions pop up!

  6. 4 stars
    Nice quick recipe and with ingredients I always have in my freezer or pantry. Instead of roux or heavy cream, I used 2 cans of cannellini beans and puréed one of the cans of beans to give soup some body. A 28oz can of whole San Marzano tomatoes, crushed, worked wonderfully!

  7. 5 stars
    I made this tonight, my husband has never gone back for anything (tbh I’m not a great cook) but he raved about this

    Thanks for the great recipe

  8. 5 stars
    Enjoyed very much so thank you for sharing. My changes were minor. I used 5 Mild Italian Sausage, decased and fried them first with a bit of EVO, then added the onion +diced carrots then last min the diced garlic. Would add a sprinkle of red pepper flakes to this cooking event for a little more pizzazz.
    Otherwise followed perfectly. Missed adding the basil on top but would def add next time. DH loved it and definitely a do over. 😁 Would only suggest that if you are not going to use up all the soup on day one, that you hold back an amount that is appropriate for your family and add it at the next reheating, possibly with a 1/2 cup of veg broth to keep it aslightly thinner though beautifully soup.

  9. 5 stars
    This was very good! My husband and I really liked this soup. The white beans were delicious with the tortellini. We only had half and half and I had to sub some carrots with a few small potatoes so I am looking forward to trying it as written – I know it will be even better!

    1. So excited for you to try it, Kris! Frozen cheese tortellini absolutely works. Simply adjust time needed to cook the frozen tortellini in the hot soup (it will take longer than fresh) and you’re good to go!

      1. 5 stars
        Well I finally made it the other day. Oh my goodness, this may be one of the best soups I’ve ever made. I am definitely adding this one to my bookmarks and I’m sure it will make a regular appearance! I’m thinking next time I might add some shrimp or italian sausage. MMM love it!

    1. Hi Lacy! The thickness will be sacrificed but half and half or milk will certainly work to add some creaminess without the extra richness. I also have a dairy-free version of this soup that’s super delish! xoxo

  10. This looks really tasty! I plan on making it tonight for my family. Do we cook the butter and all purpose flour in the same pot or separate one?

    1. Hi Neha, either will work great! To keep things quick + easy I add my butter and flour to the same pot I’m sautéing my veggies in.

  11. 5 stars
    Amazing recipe! Delicious and very easy to make with not too many ingredients. Plus it’s healthy! I used yogurt instead of cream to make it healthier and it worked great. Thank you!

  12. 5 stars
    This recipe is THE BEST! So delicious and so good for you! I cooked some ground chicken and added and used mini penne pasta instead of tortellini.

    1. Hi Bianca! You can 100% use kale. I added it to mine a few weeks ago and it was glorious! I like to give it a little massage first and chop it up really small.

  13. 5 stars
    I made this soup last night. I doubled the recipe for my family and added chicken to it. I also accidentally added red pepper flakes which made this soup even more amazing! I will be making this again very soon. Thank you so much for the recipe.

  14. 5 stars
    Really good and easy dinner! I used 2x the spinach but spinach cooks down so much, it all worked out. 🙂 Thank you for the meal inspiration!

  15. 5 stars
    I am so grateful I found this site and this recipe. Since discovering both, I’ve made this soup three time in as many months. My fiancé and I love it. It’s so easy and incredibly flavorful. And as you noted – this makes for delicious work lunches the next day. It doesn’t stick around long – two days at the most so far!

  16. 5 stars
    This is so delicious. I could’ve ate it all myself but had to share. Def. recommend to anyone who loves tortellini pasta!!

  17. 5 stars
    I made this tonight and it was delicious! I didn’t have heavy cream so instead a added about 1/4 cup of cream cheese (blended with a cup of the broth to temper it) and it was perfect! My 16 month old loved it too 🙂

  18. 5 stars
    I loved everything about this soup! My teen aged son, who usually doesn’t dispense a lot of compliments about what I prepare for dinner told me he ‘really’ liked it! Thumbs Up!

      1. Hi Julie! Soups with pasta in them don’t typically freeze very well as the pasta soaks up the liquid and softens substantially upon reheating. They’re great for a few days in the fridge though! If you’re looking for some good freezer soups let me know and I can suggest a few favorites! xo

  19. 5 stars
    Made this tonight and added ground turkey sausage. It was delicious. I will definitely be making it again.

  20. 5 stars
    My family and I really enjoyed this soup. Excited that there were some leftovers for tonight! I added a concentrated vegetable broth base for a little more flavor. Delicious!

  21. 5 stars
    great savory dish, love the addition of white beans and spinach to this version and, of course, the creaminess, thank you

      1. 5 stars
        This is a staple in our house now, we have it at least twice a month. I don’t even need the recipe anymore as I have it memorised. Served with sourdough is our favourite. Sending love from sunny Scotland x