The ultimate comfort food, this tomato tortellini soup is loaded with San Marzano tomatoes, cheesy tortellini, white beans and spinach! If you’ve got 20 minutes, you’ve got time to get this soup on the table for dinner!
How do I make Tuscan tomato soup?
You’ll saute some onion and garlic in olive oil, then add canned whole San Marzano tomatoes and chicken broth along with some dried spices. Give it a quick blend, then simmer the tortellini and beans right in the pot, stir in the heavy cream and spinach and dinner is done!
The tortellini pasta cooks right in the soup which means less dishes to wash and more time saved for you! It also allows the starches from the noodles to thicken the soup and give it a deeper flavor.
Can I make tomato tortellini soup ahead of time?
Yes! This is a great recipe to whip up on Sunday and eat all week long. Just make sure if you’ll be enjoying this soup at a later date that you cook the tortellini a bit less than al dente. Instead of simmering for 8 minutes, I’d just simmer the tortellini for 7 minutes.
The tortellini will continue to absorb moisture as it sits in the fridge, so you don’t want it to get soggy before you get to enjoy it. It’s also important to remember that this soup takes less than 20 minutes so it’s really easy to prepare, even when you’re short on time!
What should I serve with Tuscan tomato soup?
Normally I’d suggest serving grilled cheese with any kind of tomato soup. But since this soup is already loaded with cheesy tortellini, I prefer to serve it with a green salad and a crusty loaf of bread. Honestly though, this dish is so filling you really don’t need any accompaniments!
Can I use a different pasta instead of tortellini?
Of course! Feel free to use whatever you have on hand, just make sure you adjust the cook time after you add the pasta. Look at the package directions and be sure to test the pasta a few times throughout the cooking process and remove it from the heat when it’s cooked al dente.Print
The ultimate comfort food, this tomato tortellini soup is loaded with San Marzano tomatoes, cheesy tortellini, white beans and spinach!
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 5 cloves garlic, minced
- 2 (29 oz.) cans whole San Marzano tomatoes
- 1 cup reduced sodium chicken broth
- 2 teaspoons dried sage
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoons sugar
- 1 (15 oz.) can white beans
- 20 oz. refrigerated cheese tortellini
- 1/2 cup heavy cream
- 5 oz. fresh baby spinach leaves
- Kosher salt
- fresh cracked pepper
- fresh chopped parsley
- shredded Parmesan
- Heat olive oil in a large pot over medium high heat. Add onion along with a pinch of salt and pepper. Saute, stirring frequently for 3-4 minutes. Add garlic and saute for another minute.
- Add tomatoes, chicken broth, sage, oregano, thyme, sugar and pinch of salt and pepper to the pot. Simmer over medium heat for 2-3 minutes.
- Transfer to a blender and blend on high for 2 minutes or until smooth and creamy. When adding hot liquids to a blender, always make sure the steam has somewhere to escape. I like to leave the pour flap open and cover it lightly with a dish towel. This allows the steam to escape, but the kitchen towel catches any flying soup.
- Return soup to the pot and stir in white beans and tortellini. Cover and simmer over medium low heat for 8 minutes or until the pasta is al dente.
- Remove from heat and stir in the heavy cream and spinach. The spinach will quickly wilt into the warm soup.
- Garnish with parsley and shredded cheese and enjoy!
If you like your soup extra creamy, double the amount of heavy cream!
Keywords: quick, easy, simple, recipe, cheese, vegetarian, family, dinner, weeknight, meal, spinach, white beans, parsley