There is no better way to enjoy tortellini than in this creamy Tuscan tortellini soup. This soup ticks all the boxes. It's warm and comforting, it's filling, and most importantly it's packed full with flavor.
This soup is perfect for enjoying as a lunch or dinner year-round, but is especially good on a cold winters night.
Our curried sausages are another great comforting meal perfect for enjoying in winter.
Ingredients and substitutions
- Olive oil - The olive oil is used for frying the onion and garlic. Use a good quality extra virgin olive oil, or substitute with your preferred frying oil.
- Onion - While a yellow onion was used in this soup, you could also use a white or red onion.
- Garlic - Fresh garlic was used in this soup and is always my preference, but you could instead use 4 heaped teaspoons of minced jar garlic.
- All purpose flour - The all purpose flour (plain flour) is used the help thicken the soup. The flour could be reduced or omitted for a thinner soup.
- Chicken broth - The chicken broth (or chicken stock) can be substituted with vegetable stock or broth.
- Tortellini - Any flavor of tortellini will do in this recipe. Use tortellini from the fridge section of your supermarket.
- Diced tomatoes - Use a can of diced tomatoes in this soup, and be sure not to drain them first. You want the tomatoes and their juices for this recipe.
- White beans - The white beans can be substituted with another variety of canned beans, such as red kidney beans, or omitted all together.
- Cooked chicken - Use chicken that you have cooked and chopped yourself, or the meat from a store-bought rotisserie chicken.
- Italian seasoning - Use either a pre-made Italian seasoning, or make some yourself.
- Baby spinach leaves - Use fresh baby spinach leaves.
- Heavy cream - Whole fat heavy cream (thickened cream) will give the best results in this soup.
- Grated parmesan
- Salt and pepper - To season the soup to your tastes.
- Fresh parsley - The fresh parsley is used to garnish the soup, and could be substituted with fresh basil leaves.
See recipe card for quantities.
Fry the onion and garlic until soft, then add the tortellini, cooked chicken, beans, tomatoes, Italian herbs and chicken broth. Simmer until the tortellini is cooked through.
Add the baby spinach, heavy cream and parmesan, and simmer until the spinach has wilted.
Season to taste with salt and pepper.
Divide between serving bowls, garnish with fresh parsley and serve.
Hint: Simmer the soup only until the pasta is al-dente.
- Vegetarian - Omit the chicken and switch the chicken broth for vegetable broth to make this soup vegetarian.
- Dairy free - Switch the heavy cream for whole fat coconut cream to make this soup dairy free.
This soup is cooked in the one pot, so you simply need a large saucepan for this recipe.
Store this soup in an airtight container in the fridge for up to 2 days.
This soup is suitable for freezing. Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight.
Reheat this soup until piping hot using the microwave, or in a saucepan on the stovetop.
Looking for other recipes like this? Try these:
These are my favorite dishes to serve with creamy Tuscan tortellini soup:
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 4 cloves garlic, finely chopped or minced
- 2 tablespoons plain flour
- 4 cups chicken broth
- 21.oz (600g) tortellini
- 14oz. (400g) can diced tomatoes
- 14oz. (400g) can white beans, drained
- 2 cups shredded cooked chicken
- 2 teaspoons Italian seasoning
- 3 cups lightly packed baby spinach leaves
- 1 cup heavy cream
- ¼ cup grated parmesan
- Salt and pepper, to taste
- ¼ cup fresh parsley, chopped, for garnishing (optional)
- Heat the olive oil in a large saucepan over a medium-high heat. Cook the onion, stirring often, for 4 minutes or until softened. Add the garlic and cook, stirring, for 1 minute or until fragrant. Add the flour and stir until well combined.
- Add the chicken broth, tortellini, diced tomatoes, white beans, cooked chicken and Italian seasoning. Cook, stirring occasionally, for around 10 minutes or until the soup has thickened and the tortellini is cooked through.
- Add the baby spinach, heavy cream and grated parmesan. Simmer for 3 minutes or until the spinach has wilted. Season to taste with salt and pepper.
- Spoon the soup into serving bowls and top with the chopped parsley.
- Store the soup in an airtight container in the fridge for up to 2 days.
- Freeze for up to 3 months.
- Add extra chicken broth for a thinner soup.