Creamy Tuscan Tomato Tortellini Soup

  • Author: Midwest Foodie
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 8 servings
  • Category: Main Dish - Soup
  • Method: Cooking
  • Cuisine: American


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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Remove from heat and stir in the heavy cream and spinach. The spinach will quickly wilt into the warm soup.
  6. 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