Tuscan Tortellini Vegetable Soup
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Tuscan Tortellini Vegetable Soup is tasty, comforting, and packed with healthy ingredients. Tender sauteed veggies are perfectly seasoned with a savory broth, then finished with soft and cheesy tortellini. The result is a family favorite soup that is an easy lunch but hearty enough for dinner! Serve alongside your favorite bread for a perfect winter meal.
Today I finally gathered the courage to sit outside so my kids could ride their bikes. It’s 35 degrees outside. It was entirely deceiving because it was completely sunny and there was no longer any snow on the ground. I don’t mind the cold, as long as I’m inside. Inside with a warm bowl of steamy soup.
Tuscan Tortellini Vegetable Soup
Tortellini Soup Recipe
This soup is a combination of a few of my favorites. It’s just like this Fresh Spinach Tomato and Garlic Tortellini Soup meets this Minestrone Soup. It’s hearty, it’s filling, it’s almost entirely healthy with loads of vegetables and easy ingredients, and your whole family will enjoy it! I know I didn’t have a problem finishing off two bowls of it. I would be happy if this were on my menu every week. What more could I ask for? Well, this and a fresh loaf of crusty bread. Basically my idea of Heaven. I’m obsessed with cheese tortellini and fresh bread, I could live on the stuff.
This soup relies on the usual vegetables, starting with a sauté of onions, carrots, and celery. But you can use your favorite veggies and clean out your fridge, too. Just be sure that the veggies have enough prep and time to get tender during the simmer phase. Many Italian soups call for kale instead of spinach. You can add red pepper flakes for more heat or a swirl of heavy cream (or coconut milk!) for a creamier broth.
Enjoy!
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Tuscan Tortellini Vegetable Soup
Ingredients
- 2 Tbsp olive oil
- 1 1/2 cups chopped carrots (about 4)
- 1 1/2 cups chopped yellow onion (1 medium)
- 1 cup chopped celery (about 3 stalks)
- 2 cups chopped green beans , about 1-inch pieces
- 2 cups chopped zucchini (about 2 small)
- 4 cloves garlic , minced
- 3 (14.5 oz) cans low-sodium chicken broth or vegetable broth
- 2 (14.5 oz) cans diced tomatoes (I used one regular and one petite diced)
- 1 tsp each dried basil and rosemary , crushed
- 1/2 tsp dried thyme
- Salt and freshly ground black pepper , to taste
- 1 (9 oz) package refrigerated 3-cheese tortellini
- 3 cups packed spinach
- Shredded Romano or Parmesan cheese , for serving
Instructions
- Heat olive oil in a large pot over medium-high heat. Add carrots, onion and celery and saute 3 minutes. Add green beans and saute 3 minutes longer. Add zucchini and garlic and saute 1 more minute. Pour in broth and tomatoes. Add basil, rosemary, thyme and season with salt and pepper to taste.
- Bring to a gentle boil, then reduce heat to medium and allow to boil 8 minutes. Add tortellini and boil 5-7 minutes longer (or 2 minutes less than directions listed on package. If a more brothy soup is desired, then boil pasta separately from soup then add at the end). Stir in spinach and cook 2 minutes longer.
- Serve warm topped with Romano or Parmesan cheese.
- Recipe source: Cooking Classy