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Tuscan Tortellini Soup

Tuscan Tortellini Soup

Tuscan Tortellini Soup is a comforting and hearty dish that blends theflavors of fresh vegetables, tender tortellini, and savory broth. This soup isinspired by traditional Tuscan cooking, featuring rich ingredients likespinach, carrots, and beans. The addition of tortellini, a small pasta filledwith cheese or meat, makes the soup filling and satisfying. It’s perfect for acozy dinner or a nourishing meal on chilly days.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6 People
Course: Main Course
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • Yellow Onion – 1 medium, diced
  • Carrots – 2 medium, peeled and diced
  • Celery Stalks – 2, diced
  • Garlic Cloves – 3, minced
  • Chicken or Vegetable Broth – 4 cups
  • Diced Tomatoes – 1 can (14.5 oz)
  • Cannellini Beans – 1 can (15 oz), drained and rinsed
  • Spinach – 2 cups, fresh (or more for extra greens)
  • Cheese Tortellini – 1 package (about 9 oz)
  • Heavy Cream – 1/2 cup (for a creamy touch, optional)
  • Italian Seasoning – 1 teaspoon
  • Salt and Pepper – to taste
  • Parmesan Cheese – grated (for garnish)

Equipment

  • Large Pot or Dutch Oven
  • Wooden Spoon or Ladle
  • Cutting Board and Knife
  • Measuring Cups and Spoons
  • Can Opener
  • Colander

Method
 

  1. Sauté Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables soften and the onion turns translucent.
  2. Add Garlic: Stir in the minced garlic and cook for 1 minute, allowing the garlic to release its aroma.
  3. Add Broth and Tomatoes: Pour in the chicken or vegetable broth, followed by the diced tomatoes. Stir to combine.
  4. Add Beans and Seasoning: Add the drained and rinsed cannellini beans. Season the soup with Italian seasoning, salt, and pepper. Stir everything together.
  5. Simmer: Bring the soup to a simmer. Reduce the heat and let it simmer for about 10-15 minutes, allowing the flavors to blend.
  6. Cook the Tortellini: Add the cheese tortellini to the simmering soup. Cook for 5-7 minutes, or until the tortellini floats to the top and is tender.
  7. Add Spinach and Cream: Stir in the fresh spinach and let it wilt. If you want a creamier soup, add the heavy cream and stir well. Cook for another 2-3 minutes to warm everything through.
  8. Serve and Garnish: Taste the soup and adjust seasoning if needed. Ladle the soup into bowls and sprinkle with freshly grated Parmesan cheese. Serve hot, and enjoy!

Notes

Tuscan Tortellini Soup is incredibly versatile. Feel free to swap out the beans or veggies based on what you have on hand. You can also use frozen tortellini if you don’t have fresh. If you prefer a lighter version, you can skip the cream and still enjoy a flavorful soup. This dish is perfect for meal prep – it stores well in the fridge for up to 3 days and even freezes beautifully for future meals. Just reheat gently when you’re ready to serve.