This Tuscan tortellini soup is a cozy, hearty, and satisfying soup made with tender vegetables, a rich tomato broth, creamy cannellini beans, leafy kale, and cheese tortellini. It is the kind of easy dinner recipe that feels comforting without being complicated, and it comes together in less than an hour.
If you are looking for more comforting soup recipes, you may also enjoy chicken noodle soup, broccoli cheddar soup, lasagna tortellini soup, and zuppa toscana soup.
This recipe was first published on 12/14/2022.
Tuscan tortellini soup is a favorite when you want a meal that is filling, flavorful, and simple enough for a weeknight dinner. The base starts with classic soup vegetables: onion, carrots, and celery. These ingredients soften in olive oil and create a savory foundation for the broth. From there, crushed tomatoes, tomato paste, chicken broth, Italian seasoning, kale, cannellini beans, and cheese tortellini turn the pot into a complete meal.
The cannellini beans are especially good in this soup because they are mild, creamy, and sturdy enough to hold their shape while simmering. As they cook in the tomato broth, they absorb the flavor of the vegetables and seasonings. They also add heartiness and fiber, making the soup more satisfying without needing a long cooking time.
Cheese tortellini makes this soup feel extra comforting. It cooks directly in the broth near the end, so there is no need to boil pasta in a separate pot. The tortellini becomes tender while adding a rich, cheesy bite to every spoonful. Kale brings color and texture, balancing the tomato broth and pasta with a fresh, earthy flavor.
This easy Tuscan tortellini soup recipe is ideal for cold evenings, busy nights, or anytime you want a warm bowl of homemade soup without spending hours in the kitchen. Serve it as written, or finish each bowl with freshly grated Parmigiano Reggiano for an extra savory touch.
Ingredients
Here is a quick look at the ingredients you will need to make this Tuscan tortellini soup. The full ingredient amounts and step-by-step instructions are listed in the recipe card below.
- olive oil
- onion
- carrots
- celery
- chicken broth
- crushed tomatoes
- cannellini beans
- tomato paste
- Italian herb seasoning
- salt and pepper
- kale
- cheese tortellinis
Each ingredient plays an important part in the final soup. Olive oil helps soften the vegetables and brings out their flavor. Chicken broth and crushed tomatoes create the warm, savory tomato base. Tomato paste deepens the broth and gives it a richer taste. Italian herb seasoning adds familiar Tuscan-inspired flavor, while salt and pepper help balance the soup. The cannellini beans make the soup hearty, kale adds freshness, and the cheese tortellini turns it into a complete, comforting meal.
For the best texture, add the tortellini toward the end of cooking. This keeps the pasta from becoming too soft and allows it to cook just until tender. If you choose to add Parmigiano Reggiano, sprinkle it over the soup just before serving so it melts slightly into the hot broth.
More Soup Recipes
- Chicken Gnocchi Soup
- Alphabet Soup
- Tomato Basil Soup
- Baked Potato Chowder
- Creamy Chicken Tortellini Soup
Tuscan Tortellini Soup
10 minutes
25 minutes
35 minutes
This Tuscan tortellini soup is a warm and hearty bowl filled with vegetables, tomato broth, cannellini beans, kale, and cheese tortellini. It is easy to prepare, ready in under an hour, and perfect for a comforting family dinner.
Ingredients
- 1 tbsp olive oil
- ½ onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 44 ounces chicken broth
- 14.5 ounces crushed tomatoes
- 15 ounces cannellini beans
- 1 tbsp tomato paste
- ½ tsp Italian herb seasoning
- ½ tsp kosher salt, plus more if needed
- 2 stalks kale, chopped
- 1 package cheese tortellinis
- Pepper
- Optional: Parmigiano Reggiano cheese
Instructions
- Add the olive oil to a soup pot over medium heat. Add the chopped onion, carrots, and celery, then sauté for 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the chicken broth, crushed tomatoes, cannellini beans, tomato paste, Italian herb seasoning, salt, and chopped kale to the pot. Stir well, bring the soup to a boil, then cover with a lid.
- Reduce the heat to low and simmer for 20 minutes. Remove the lid, add the cheese tortellini, and continue cooking for about 5 minutes, or until the tortellini is tender. Season with pepper and additional salt if needed. Serve hot with freshly grated Parmigiano Reggiano cheese on top, if desired.
Notes
For more flavor, try adding a Parmigiano Reggiano rind while the soup simmers. For a creamier soup, stir in ¼ cup cream near the end of cooking.
Nutrition Information:
Yield: 6
Serving Size: 1
Amount Per Serving:
Calories: 225
Total Fat: 5g
Saturated Fat: 1g
Trans Fat: 0g
Unsaturated Fat: 3g
Cholesterol: 11mg
Sodium: 1248mg
Carbohydrates: 36g
Fiber: 8g
Sugar: 6g
Protein: 13g
This information comes from online calculators. Although moderncrumb.com attempts to provide accurate nutritional information, these figures are only estimates.