Tuscan Tortellini and Tomato Soup comes together in one pot for the ultimate 30 minute weekday meal. Enjoy this tomato tortellini soup with crusty bread for a guaranteed family favorite.
Why You’ll Love this Tuscan Tortellini Soup
This bowl of bliss is chock-full of fire-roasted tomatoes, mushrooms, greens, cheesy tortellini, and a kitchen sink’s worth of aromatics. Chunks of Parmesan add a hit of salty, full-bodied flavor for a hearty and healthy soup.
This tomato tortellini soup comes together in right around 30 minutes. It’s a cozy, delicious way to sneak in extra greens and fiber this time of year. Plus, who can resist plump, 3-cheese tortellini??
This soup is also highly customizable: if you or your family dislike any particular ingredient, either sub it out or eliminate in entirely. You can substitute the kale for chard, mushrooms for zucchini, and great northern beans for chickpeas. If you’re looking for a meaty lift, either ground sausage or chorizo would compliment this flavor profile deliciously.
Serve this soup with crusty Italian bread and a crisp green salad. And if you end up with leftovers, it’s just as tasty the next day with a quick reheat. Both kids and adults will love this Tuscan-inspired one-pot wonder!
Recipe Ingredients and Substitutions:
- Cheese Tortellini: Prepackaged tortellini are one of my MVP convenience items for streamlined weeknight meals. I always look for the whole-wheat variety, but they sometimes can be hard to find. If you can’t track them down, you’ll get plenty of fiber and nutrients from the beans and veggies.
- Aromatics: A mix of onion and garlic add an aromatic foundation to this soup. The recipe suggests yellow onion, however you can also use white or sweet onion, or even shallots. And if you’re a garlic lover like me, feel free to increase the cloves from 4 to 5 or 6.
- Mushrooms: Baby bella (or cremini) mushrooms add meaty heft to this soup. If you’re not a mushroom lover, feel free to swap them for zucchini.
- Kale: This soup is a fabulous way to sneak in extra greens this time of year. My go-to for soups and stews is lacinato kale, however you can also use chard or escarole. Either way, you’re getting a hit of vitamins A, C, and K, plus potassium.
- White Beans: For a protein punch, small white beans (also known as navy beans) stand in for meat in this soup. You can also use chickpeas or cannelloni beans–any white bean will do the job!
- Fire-Roasted Tomatoes: The smoky kick of fire-roasted tomatoes add rich dimension to this Tuscan tortellini soup. Canned tomatoes are a fantastic source of lycopene–an antioxidant with heart health benefits.
- Broth: If making this soup vegetarian, use vegetable broth. Otherwise, you can use chicken, turkey, or even bone broth.
Garnish with fresh basil for a bright finish and this soup hits all of the notes of a hearty Italian dinner.
Step 1: Sauté Mushrooms and Aromatics
Heat a glug of olive oil in a large stock pot or Dutch oven over medium-high heat. Once hot, add the mushrooms and onion; cook for 7 to 8 minutes until soft.
Next, stir in tomato paste and garlic. Cook for 4 to 5 minutes, until the tomato paste turns brick red. (This helps unlock its full flavor potential!)
Step 2: Stir in Kale, Broth, Tomatoes, and Beans
Next, add the Italian seasoning, salt, pepper, red pepper flakes, and kale. Cook 2 to 3 minutes, stirring often, until the kale begins to wilt down.
Pour in the broth to deglaze the pan, using a wooden spoon to break up any browned bits stuck to the bottom of the pan. Next, stir in the water, fire-roasted tomatoes, and beans, and bring the soup to a boil.
Step 3: Cook Tortellini and Finish with Parmesan
Once the soup is boiling, add the tortellini and simmer for about 5 minutes, or until the pasta is al dente.
Finally, gradually sprinkle in the Parmesan cheese, stirring the soup continuously to avoid clumping, until it’s all combined. Ladle the soup into bowls and garnish with fresh basil, if desired.
What to Serve with Tortellini Soup:
This soup is plenty satiating to enjoy on it’s own, however it also pairs well with a salad, sandwich, or bread. Here are a few of my favorite pairings:
- Salad: You can’t beat this 10-Minute Warm Brussels Salad as a speedy, crunchy compliment. Alternatively, this Winter Chopped Salad with White Balsamic is a guaranteed show stopper.
- Sandwich: For a non-veg option, this Green Goddess Chicken Salad Sandwich will make for a mighty fine lunch. Or for the vegetarians, I can’t recommend these Crispy Eggplant Sandwiches enough.
- Bread: Garlic bread, crusty Italian bread, fresh sourdough, or a baguette are perfect for dunking into this soup and sopping up the remains. I also love topping the soup with homemade or store-bought croutons for crunch.
How to Make Ahead, Store, and Reheat:
- To Make Ahead. Soup can be prepared one day in advance. For best results, cook the tortellini until just shy of al dente, which will prevent it from overcooking once the soup is reheated.
- To Store. Place leftover soup in an airtight storage container in the refrigerator for up to 4 days.
- To Reheat. Rewarm the soup in a Dutch oven on the stove over medium heat, adding a splash of broth as needed to thin the soup. You can also rewarm individual portions in the microwave.
- To Freeze. Store tortellini soup in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Recommended Tools to Make Tortellini Soup
- Dutch Oven: I use my Lodge Enameled 6-qt Dutch Oven for every single homemade soup recipe. It’s a staple piece on my stovetop, and has endless functionality. Lodge is also quite a bit cheaper than Cuisinart, yet just as good quality, in my opinion.
- Ladle: For transferring the soup to your bowl, you need a reliable ladle. This one is sleek, affordable, and versatile.
More Cozy Soup Recipes
With minimal effort and maximum results, this simple soup will fit right into your weekday lunch or dinner lineup.
If you give this recipe a try, I’d love for you to come back and give it a rating and review. Also, be sure snap a pic and tag #dishingouthealth so I can see your beautiful creations.
Tuscan Tortellini and Tomato Soup
- Dutch oven or stock pot
- 2 Tbsp. olive oil
- 1 cup chopped yellow onion
- 1 (8-oz.) pkg. sliced baby bella (cremini) mushrooms
- 4 minced garlic cloves
- 3 Tbsp. tomato paste
- 2 tsp. Italian seasoning
- 1/2 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 1/4 tsp. crushed red pepper flakes
- 5 to 6 cups kale, stemmed and roughly chopped (lacinato or green curly kale)
- 4 cups (1 quart) vegetable broth
- 2 cups water
- 1 (28-oz.) can fire-roasted diced tomatoes
- 1 (15-oz.) can navy beans, rinsed and drained
- 1 (8-oz.) pkg. 3-cheese tortellini
- 1/4 cup freshly grated Parmesan cheese
- Fresh chopped basil for serving
- Heat oil in a large stock pot or Dutch oven over medium-high. Add onion and mushrooms; cook 7 to 8 minutes, until soft. Add garlic and tomato paste; cook 4 to 5 minutes, until tomato paste turns brick red and begins sticking to the pot. Stir in Italian seasoning, salt, pepper, red pepper flakes, and kale. Cook 2 to 3 more minutes, stirring often, until kale wilts down.
- Add broth and use a wooden spoon to release any browned bits stuck to the bottom of the pot. Stir in water, fire-roasted tomatoes, and beans. Bring soup to a boil.
- Once boiling, add tortellini. Reduce heat and simmer for 5 minutes, or until the tortellini is tender (time may vary depending on package instructions). Gradually sprinkle in Parmesan cheese, stirring continuously to prevent the cheese from clumping once introduced to the hot liquid. Ladle the soup into bowls and garnish with fresh basil. Serve with crusty Italian bread, if desired.