This creamy Tuscan soup with tortellini is everything that you want on a chilly day—it’s cozy, creamy (without the cream), and absolutely loaded with flavor. Whether you’re vegan or just looking for a hearty meal that doesn’t skimp on taste, this is about to become your go-to. Trust me, once you try it, you’ll be making it on repeat all winter long.
Pasta + Soup = Totally Devine! 👆🏼
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🍂 TUSCAN TORTELLINI SOUP
It’s a chilly fall evening, your cozy sweater is on, and the leaves are doing their yearly wardrobe change. The only thing missing? A big bowl of homemade soup.
Enter Creamy Tuscan Soup with Tortellini —because who needs heavy cream when you’ve got homemade tuscan soup.
Let’s talk about soup. Not just any soup, but one of the best soups that’ll have you saying goodbye to bland and hello to Tuscany in a bowl (minus the sausage, because we’re keeping it vegetarian).
This soup is creamy, hearty, and comforting—basically, everything you need to survive the cold snap.
A FEW COMFORTING RECIPES TO TRY NEXT
5 Ingredient Corn Cakes (made in one bowl!)
Saucisse Rougaille (vegeterian)
❤️ HERE'S WHY YOU WILL LOVE THIS SOUP
- Creamy Comfort without the heavy cream
- Packed with hearty veggies and tender tortellini – just like restaurant quality in a bowl!
- Perfect for those chilly nights when you need something warm, cozy, and totally delicious!
🇮🇹 WHAT IS TORTELLINI?
Tortellini are small, ring-shaped pasta that are typically stuffed with a variety of fillings, like cheese, meat, or vegetables.
Traditionally, tortellini come from the Emilia-Romagna region of Italy, and they’re often served in a broth or creamy sauce.
Tortellini bring a chew and richness to soups like this, making them the perfect comfort food addition. They are found packaged, in the refridgerator in most supermarkets.
Plus, their cute little shape holds all the sauce and soup flavors in every bite!
I also love cooking with penne becuase is aborbs all of those delicous pasta sauces like my Easy Penne Napoli (cheap meal), it's a budget-friendly, fuss-free dish
🥄 INGREDIENTS NEEDED AND SUBSTITUTIONS
CANNELLINI BEANS: 3 x 15-ounce cans (drained and rinsed).
YELLOW ONION
GARLIC: minced.
OLIVE OIL
CARROTS
CELERY
WHITE WINE: Leave this out if alchol isn't your thing.
KALE OR SPINACH
VEGETABLE BROTH
TOMATO PASTE
RED PEPPER FLAKES: Optional
DRIED HERBS: Italian seasoning, tyme, oregano and bay leaves.
CHEESE TORTELLINI: You can swap for your favorite tortellini.
PARMESAN CHEESE: Optional for garnish.
👩🏼🍳 HOW TO MAKE CREAMY TUSCAN SOUP WITH TORTELLINI
Note: Please scroll to the full printable recipe card at the bottom for ingredient quantities and the method.
Sauté the Onions: Heat up that olive oil in your favorite soup pot. Toss in the chopped onions, and the herbs (Italian seasoning, thyme, oregano,) and let sauté until they’re soft and golden. Throw in the garlic and let it mingle for a minute—don’t let it burn though, we want sweet, not bitter!
Add the Veggies: Carrots and celery, you’re up! Let these guys sauté on low heat, slow and steady, for about 5-7 minutes. This step is key to unlocking all those flavors.
Pour in the Wine & Tomato Paste: Deglaze the pot with a splash of dry white wine, scraping up any browned bits. Stir in the tomato paste until everything looks beautifully blended.
Beans and Broth: In go the cannellini beans, vegetable broth, salt, pepper, red pepper flakes (if you’re feeling spicy), and bay leaves. Let it all simmer for about 10 minutes or until the carrots are soft and tender, letting those flavors get to know each other.
Beans and Broth: In go the cannellini beans, vegetable broth, salt, pepper, red pepper flakes (if you’re feeling spicy), and bay leaves. Let it all simmer for about 10 minutes or until the carrots are soft and tender, letting those flavors get to know each other.
Blend & Simmer: Here’s the fun part—scoop out half the soup and give it a whirl in your blender until it’s smooth and creamy. Pour it back into the pot and let it all simmer on low.
Tortellini Time: Toss in the cheese tortellini and let them cook according to the tortellini packaging instructions (about 6-10 minutes), or until they’re tender.
Final Touch: Stir in the chopped spinach and let it wilt into the soup. Give it a taste—adjust the seasoning if you need to, and maybe even add a sprinkle of freshly grated vegan Parmesan if you’re feeling extra or a squeeze of lemon juice. You might like a bit more salt and pepper so go ahead and season some more.
📝 TIPS AND TRICKS
Sauté Low and Slow: Take your time with the onions, garlic, carrots, and celery. Cooking them on low heat helps release their natural sweetness and builds a rich, flavorful base.
Blend for Creaminess: Blending half the soup creates a luscious, creamy texture without needing heavy cream. You can even adjust how much you blend depending on your preferred thickness.
Choose the Right Tortellini: Vegan cheese tortellini can be found at most specialty stores.
Season as You Go: Don’t be afraid to taste and adjust the seasoning. A pinch more salt or a dash of red pepper flakes can make all the difference in balancing the flavors.
Add Kale at the End: Stir in the kale just before serving to keep it vibrant and slightly crisp. It adds a lovely texture and color to the soup!
Leftovers for Days: This soup is even better the next day! Store leftovers in the fridge and reheat gently on the stovetop. The flavors will deepen overnight, making it even more delicious.
❓FAQS
Yes, leave it out if wine is not your thing.
The beans contain plant-based protein but feel free to add cooked shredded chicken or cooked Italian sausages.
Yes.
You sure can.
MAKE-AHEAD, STORAGE AND REHEATING
MAKE-AHEAD
This soup is perfect for meal prep! You can make the entire soup ahead of time, just hold off on adding the tortellini. When you’re ready to serve, simply reheat the soup and cook the tortellini fresh. This way, your pasta stays perfectly tender and not overcooked.
STORAGE
Got leftovers? No problem! Let the soup cool completely, then transfer it to an airtight container. Store it in the fridge for up to 4 days. The flavors will only get better as they meld together.
REHEATING
To reheat, simply pour the soup into a pot and warm it over medium heat until hot. If the soup has thickened up in the fridge, add a splash of vegetable broth or water to reach your desired consistency. Give it a taste and adjust the seasoning if needed.
FREEZING
Want to save some for later? You can freeze the soup before adding the tortellini. Just cool the soup completely, transfer it to a freezer-safe container, and freeze it for up to 3 months. When you’re ready to enjoy, thaw it overnight in the fridge, reheat it on the stovetop, and then add your tortellini.
Did you make this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It genuinely helps me & I really appreciate your support! Nikki 💚
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CREAMY TUSCAN SOUP WITH TORTELLINI (VEGAN)
- Total Time: 15 prep + 30 cooking = 45 min
- Yield: 6 1x
Description
This creamy Tuscan soup with tortellini is everything that you want on a chilly day—it’s cozy, creamy (without the cream), and absolutely loaded with flavor. Whether you’re vegan or just looking for a hearty meal that doesn’t skimp on taste, this is about to become your go-to. Trust me, once you try it, you’ll be making it on repeat all winter long.
Ingredients
3 tablespoons olive oil
1 onion finely chopped
3 cloves of garlic
¼ teaspoon Italian seasoning
1 teaspoon dried thyme
1 teaspoon dried oregano
2 large carrots peeled and chopped
1 stalk of celery finely chopped
⅓ cup of dry white wine
2 tablespoons tomato paste
3 - 4 cups of vegetable broth
3 15-ounce cans of cannellini beans (drained and rinsed)
salt and pepper to taste
¼ teaspoon red pepper flakes
2 bay leaves
1 (8 oz) package of cheese tortellini
1 - 2 cups of kale or spinach leaves, finely chopped
freshly grated parmesan to garnish
Instructions
Sauté the Onions: Heat up that olive oil in your favorite soup pot. Toss in the chopped onions, and the herbs (Italian seasoning, thyme, oregano,) and let sauté until they’re soft and golden. Throw in the garlic and let it mingle for a minute—don’t let it burn though, we want sweet, not bitter!
Add the Veggies: Carrots and celery, you’re up! Let these guys sauté on low heat, slow and steady, for about 5-7 minutes. This step is key to unlocking all those flavors.
Pour in the Wine & Tomato Paste: Deglaze the pot with a splash of dry white wine, scraping up any browned bits. Stir in the tomato paste until everything looks beautifully blended.
Beans and Broth: In go the cannellini beans, vegetable broth, salt, pepper, red pepper flakes (if you’re feeling spicy), and bay leaves. Let it all simmer for about 10 minutes or until the carrots are soft and tender, letting those flavors get to know each other.
Blend & Simmer: Here’s the fun part—scoop out half the soup and give it a whirl in your blender until it’s smooth and creamy. Pour it back into the pot and let it all simmer on low.
Tortellini Time: Toss in the cheese tortellini and let them cook according to the tortellini packaging instructions (about 6-10 minutes), or until they’re tender.
Final Touch: Stir in the chopped spinach and let it wilt into the soup. Give it a taste—adjust the seasoning if you need to, and maybe even add a sprinkle of freshly grated vegan Parmesan if you’re feeling extra or a squeeze of lemon juice. You might like a bit more salt and pepper so go ahead and season some more.
- Prep Time: 15
- Cook Time: 30
- Category: Soups
- Method: One Pot
- Cuisine: Italian
Nikki says
Let me know if you have any questions. Nikki x
Jack says
Had this for dinner, it was delicious.