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–+ servings
Tuscan Garlic Tortellini Soup

Cozy Up with Tuscan Garlic Tortellini Soup Tonight

Enjoy this comforting Tuscan Garlic Tortellini Soup, a quick and nutritious one-pot meal perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 Medium Onion Adds sweetness and depth
  • 4 Carrots Substitute with parsnips if desired
  • 4 cloves Garlic Fresh garlic is best
  • 1-2 tbsp Olive Oil Any vegetable oil can be used
  • 1 tbsp Italian Seasoning Blend Swap with dried herbs if preferred
  • ½-1 tsp Salt Adjust according to taste
  • ¼ tsp Black Pepper Freshly ground is preferred
  • 2-3 tbsp Butter Substitute with extra olive oil for dairy-free
  • 3 tbsp Flour Cornstarch can be used for gluten-free
For the Soup Ingredients
  • 3 cups Vegetable Broth Use chicken broth for a non-vegetarian option
  • 14.5 oz Fire Roasted Tomatoes Regular diced tomatoes can be used
  • 15.5 oz can White Beans Cannellini or navy beans work well
  • 9 oz Refrigerated Cheese Tortellini Frozen tortellini can be used
  • 1 cup Heavy Cream Substitute with half-and-half for a lighter soup
  • 2 cups Chopped Spinach Kale can be used as a substitute
For Tasty Toppings
  • Grated Parmesan cheese Enhance flavors with a sprinkle before serving
  • Red pepper flakes Add according to personal taste
  • Freshly ground black pepper Perfect for that final touch
  • Fresh chopped basil Adds brightness to the soup

Equipment

  • Large pot

Method
 

Step-by-Step Instructions for Tuscan Garlic Tortellini Soup
  1. Prep the vegetables by peeling and dicing the onion and carrots, and mincing the garlic.
  2. In a large pot, heat olive oil over medium heat, add onion and carrots, sauté for 5-6 minutes.
  3. Stir in Italian seasoning, salt, and black pepper, and allow the spices to bloom.
  4. Add butter and flour, whisking continuously until light golden in color.
  5. Pour in vegetable broth and fire-roasted tomatoes, then add white beans, and bring to a boil.
  6. Reduce heat and simmer for 5-10 minutes to meld flavors.
  7. Add cheese tortellini and heavy cream, simmer for another 5 minutes.
  8. Stir in spinach until just wilted, taste and adjust seasoning.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 36gProtein: 12gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 680mgPotassium: 650mgFiber: 8gSugar: 5gVitamin A: 2500IUVitamin C: 20mgCalcium: 150mgIron: 3mg

Notes

Leftover soup can be stored in an airtight container for up to 3 days. Reheat gently, adding broth as needed. Freeze the soup base for up to 3 months without tortellini.

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