Creamy Tuscan Tortellini Soup

6 servings


8 minutes

active time

28 minutes

total time


1 medium onion

6-8 baby carrots, sliced into thin rounds

4 cloves garlic

1-2 TBSP olive oil

1 TBSP Italian seasoning blend

1/2-1 tsp salt

1/4 tsp black pepper

2-3 TBSP butter

4 cups vegetable broth

14 ½ oz canned fire roasted tomatoes (crushed or diced)

15 ½ oz can white beans (drained and rinsed)

19 oz frozen cheese tortellini

1 cup heavy cream

1 - 2 cups chopped spinach

shaved parmesan cheese


Peel and finely slice 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.

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 tortellini, butter, 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 (shaved parm for me). Dive in while it's hot!


Serving Size



474 kcal

Total Fat

24 g

Saturated Fat

13 g

Unsaturated Fat


Trans Fat



80 mg


1043 mg

Total Carbohydrate

49 g

Dietary Fiber

7 g

Total Sugars

6 g


14 g

6 servings


8 minutes

active time

28 minutes

total time
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