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This Creamy Tuscan Tortellini Soup is ready in just 30 minutes and is packed with 10 grams of protein per serving. It’s makes the perfect cozy healthy meal and is creamy without any added cream.
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This Creamy Tuscan Tortellini Soup is everything you want in a weeknight meal. It’s hearty, flavourful, and so simple to throw together. Instead of relying on heavy cream like most creamy soup recipes, this tortellini soup gets its creamy texture from parmesan cheese, blending half the base and the natural starch that releases from the tortellini as it cooks.
After several tests and variations of this recipe I ended up added finely chopped sun-dried tomatoes to the broth, which bring a bold, savoury punch that makes the soup taste like it simmered for hours. Trust me on this one, it makes all the difference!
Similar to my Vegetarian Lasagna Soup or Weeknight Slow Cooker Lentil Soup, this soup is wholesome enough to serve as a complete meal, and one of those recipes the whole family will love!
Why You’ll Love This Recipe
- Creamy without cream: Veggies that get blended up, Parmesan, and tortellini give the soup its creamy texture without needing cream.
- Quick and easy: Made in just 30 minutes like my Golden Chickpea Soup, it’s perfect for busy weeknights.
- Packed with flavour: Sun-dried tomatoes and parmesan cheese add a rich, savoury depth that makes this soup taste like its been simmering all day!
- Family-friendly meal: This soup is loved by adults and kids. There’s something just so cozy and comforting about this one.
Key Ingredients
- Tortellini: this recipe is made with cheese tortellini for a cheesy flavour, but if you prefer meat tortellini or any other type of tortellini feel free to use it.
- Sun-dried tomatoes: This is a key ingredient to give the soup a savoury taste. I highly recommend you don’t skip out on this!
- Broth: you can use vegetable broth or chicken broth for this recipe. I always recommend using low-sodium broth so you can control the saltiness of the soup.
*This is a recipe overview. The full recipe with measurements is below in the recipe card.
How To Make Creamy Tuscan Tortellini Soup
Step 1: sauté the shallots and garlic in a pot until fragrant.
Step 2: Add the carrot and celery and sauté another 2-3 minutes.
Step 3: Add the tomato paste, seasoning, sun-dried tomatoes and parmesan cheese.
Step 4: Add the broth, cover and simmer for 10 minutes.
Step 5: In a blender or using an immersion blender, blend half the soup broth.
Step 6: Add the blended broth back to the pot with the tortellini, and cook 6-8 minutes.
Step 7: Add the spinach and cook another 1-2 minutes.
Step 8: Serve and enjoy.
Recipe Variations
- Make it vegan: omit the parmesan cheese and use vegan tortellini.
- Add more protein: you can add crumbled sausage, cooked chicken, or white beans like I use in this white bean and kale soup.
- Mix up the veggies: Try adding mushrooms or peppers to the base, or add chopped kale or Swiss chard at the end. Mix it up with any veggies you love.
How To Store
Store in the fridge for up to 4 days. Add a splash of broth if needed when reheating if the soup has thickened. Reheat in the microwave or on the stovetop.
Jess’s Tips
- Chop everything evenly: Cutting the carrot, celery, and shallots into similar-sized pieces will help the veggies cook evenly.
- Don’t rush the sauté: Let the shallots, garlic, carrot, and celery soften and release their flavour before adding the broth. This builds more flavour in the soup!
- Use fresh or frozen tortellini: Both work fine. Check the tortellini for doneness after 6 minutes and cook longer if needed. If you don’t have tortellini you can also use a short pasta shape like I use in this Vegan Minestrone Soup.
- Add spinach at the end: Stir it in once the tortellini is cooked so it wilts without becoming too mushy.
- Adjust thickness if needed: If the soup feels too thick, add a splash of broth. If it’s too thin, let it simmer uncovered for a few more minutes.
Frequently Asked Questions
This soup isn’t great for freezing because the tortellini becomes mushy once thawed. If you’d like to freeze it, make the soup without the tortellini, then add freshly cooked tortellini when reheating.
This soup makes a great meal on it’s own but it’s also great with a side of Crusty bread, Kale White Bean Salad or Ricotta Stuffed Zucchini Involtini.
Yes. You can prepare the soup up to 2 days in advance and store it in the fridge. But for best results, add the tortellini right before serving to prevent it from getting mushy.
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Creamy Tuscan Tortellini Soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main
- Method: Boil
- Cuisine: Italian
- Diet: Vegetarian
Description
This Creamy Tuscan Tortellini Soup comes together in just 30 minutes for a filling and hearty meal.
Ingredients
- 2 tbsp olive oil
- 3 shallots, finely chopped
- 2 garlic cloves, chopped
- 1 large carrot, chopped
- 1 large celery stalk, chopped
- 2 tbsp tomato paste
- 3 tbsp sun-dried tomatoes, finely chopped
- 1/2 tsp Italian seasoning
- 1/2 tsp red chili flakes
- 6 cups vegetable broth (or chicken broth)
- 2-inch cube Parmesan cheese
- Salt and pepper, to taste
- 150 g cheese tortellini
- 1 cup spinach, stems removed and chopped
Instructions
- Heat the olive oil in a large pot over medium heat. Add the shallots and garlic, then sauté for 2–3 minutes until fragrant.
- Add the carrot and celery, and cook for another 2-3 minutes, stirring occasionally.
- Stir in the tomato paste, sun-dried tomatoes, Italian seasoning, and red chili flakes. Cook for 1–2 minutes.
- Pour in the broth, add the Parmesan cheese cube, and season with salt and pepper. Stir well, cover, and let the soup simmer for 10 minutes.
- Add the tortellini and cook on medium heat for 6-8 minutes, or until tender.
- Stir in the spinach and let it wilt for 1–2 minutes.
- Taste and adjust seasoning as needed. Serve warm.
Notes
- Chop veggies the same size so they cook evenly.
- Cook tortellini until tender with a slight bite.
- Stir spinach in at the end so it wilts perfectly.
- Adjust thickness with more broth if too thick, or simmer longer if too thin.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 260
- Fat: 10g
- Carbohydrates: 34g
- Fiber: 3.5g
- Protein: 10g
So hearty and filling and easy to make for a quick and cozy dinner!