Tuscan Tortellini Soup

An easy Tuscan Tortellini Soup recipe that will warm you to your core. Filled with so much goodness, I guarantee this savory soup will quickly became a cold weather favorite at your house!

white le creuset dutch oven full of tortellini soup on black background

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 homemade 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! 

package of tortellini on black background

First, I know what you’re wondering…

What does tortellini mean?

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.

 

What goes well with tortellini soup?

This soup is delicious and filling on its own, but it also pairs beautifully with your favorite bread recipe (these Soft Whole Wheat Dinner Rolls are ours) and side salad. 

 

Does tortellini soup freeze well?

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 get really 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, then 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!

You could also cook the tortellini separate from the soup and add it to each individual serving, allowing you to freeze the soup and leftover tortellini completely separate.

 But that said, if you’re anything like us we never have any leftovers. It is just that good! 

 

How long will tortellini soup last?

Again, 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. 

tortellini on black background

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 one 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. 
  • 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! 
  • 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. 
  • 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

  1. In a large pot, heat olive oil on medium heat. Add in diced onion and minced garlic and cook until tender.
  2. 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.
  3. Bring the soup to a simmer.
  4. Stir in shredded chicken, cheese tortellini, and spinach.
  5. Simmer for 10 minutes. Tortellini should be cooked through and soup should thicken.
  6. Serve with shredded Parmesan and your favorite bread!

white le creuset dutch oven full of tortellini soup on black background

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!

 

 

 

Did you make this recipe?

I can’t wait to hear what you think of this savory Tuscan Tortellini Soup recipe! When you make it, be sure to leave an amazing review in the comments below or tag #goingforgrace on social!

 

 

Print Recipe
Tuscan Tortellini Soup
An easy Tuscan Tortellini Soup recipe that will warm you to your core. Filled with so much goodness, I guarantee this savory soup will quickly became a cold weather favorite at your house!
white le creuset dutch oven full of tortellini soup on black background
Prep Time 5 minutes
Cook Time 15 minutes
Servings
4-6 bowls
Ingredients
  • 2 tbsp olive oil
  • 1 medium white onion diced
  • 2 cloves minced garlic
  • 2-3 cups chicken broth amount dependant on soup preference
  • 14 ounce can roasted diced tomatoes
  • 15 ounce can white beans drained and rinsed
  • 1/2 cup heavy cream
  • 1/2 cup grated parmesan
  • 1 cup baby spinach
  • 9 ounce cheese tortellini
  • 1 cup cooked shredded chicken I use precooked
  • 1/4 teaspoon pepper
  • 1/2 teaspoon Salt
  • 1/2 tablespoon Italian seasoning
  • 1 teaspoon oregano
Prep Time 5 minutes
Cook Time 15 minutes
Servings
4-6 bowls
Ingredients
  • 2 tbsp olive oil
  • 1 medium white onion diced
  • 2 cloves minced garlic
  • 2-3 cups chicken broth amount dependant on soup preference
  • 14 ounce can roasted diced tomatoes
  • 15 ounce can white beans drained and rinsed
  • 1/2 cup heavy cream
  • 1/2 cup grated parmesan
  • 1 cup baby spinach
  • 9 ounce cheese tortellini
  • 1 cup cooked shredded chicken I use precooked
  • 1/4 teaspoon pepper
  • 1/2 teaspoon Salt
  • 1/2 tablespoon Italian seasoning
  • 1 teaspoon oregano
white le creuset dutch oven full of tortellini soup on black background
Instructions
  1. In a large pot, heat olive oil on medium heat. Add in diced onion and minced garlic and cook until tender.
  2. 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.
  3. Bring the soup to a simmer.
  4. Stir in shredded chicken, cheese tortellini, and spinach.
  5. Simmer for 10 minutes. Tortellini should be cooked through and soup should thicken.
  6. Serve with shredded Parmesan and your favorite bread!
Recipe Notes

 

  • To make this soup vegetarian simply remove the chicken and add an extra can of white beans and an extra can of tomatoes. We do this version all of the time! 

 

  • To make it gluten free look for a gluten free tortellini or swap it to a gluten free noodle. 

 

  • If you don't love garlic, cut the amount used in half.

 

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Welcome!

I'm Lauren, creator here at GFG. My husband Michael and I live in Tennessee. I'm into classic style, British baking shows, and pretty finds. My motto is dress like Kate, work like Reese, and entertain like Martha!

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8 Comments

  1. 9.8.20
    Melinda said:

    I just made this soup and it has exceeded my expectations. Not only is it easy, it is so flavorful for being such a quick meal! Thank you for sharing.

    • 10.30.20
      Lauren said:

      This makes me SO happy! I’m thrilled you loved it!

  2. 8.14.20
    Emily said:

    This is one of our favorite recipes! So quick and easy to make. We usually double the cream and broth to make it more “soupy”. It’s pretty thick as the recipe reads. Soooo yummy!

    • 10.30.20
      Lauren said:

      SO happy that you love this one!

  3. 5.1.20
    Claire said:

    This recipe is flawless!! I make it at least once a month and always double the recipe. A few times I’ve subbed ravioli when I didn’t have tortellini on hand. This is my go to soup. Thank you!!

    • 5.13.20
      Lauren said:

      Hi Claire! I am SO happy that you love this soup as much as we do! I’ve made it so many different ways now and every time it is still just so good ha. Thank you for your sweet comment!

  4. 10.10.19
    Andra Edwards said:

    This recipe is amazing! Even my boyfriend who is definitely not a “foodie” loved it !
    Thank you! I will absolutely make it again!

    • 10.30.20
      Lauren said:

      Awe yay!! I’m sure he will be a foodie before long if you keep making him amazing meals 😉