Creamy Tuscan Tortellini Soup
6 servings
servings8 minutes
active time28 minutes
total timeIngredients
1 medium onion
6-8 baby carrots, sliced into thin rounds
4 cloves garlic
1-2 TBSP olive oil
1 TBSP Italian seasoning blend
1/2-1 tsp salt
1/4 tsp black pepper
2-3 TBSP butter
4 cups vegetable broth
14 ½ oz canned fire roasted tomatoes (crushed or diced)
15 ½ oz can white beans (drained and rinsed)
19 oz frozen cheese tortellini
1 cup heavy cream
1 - 2 cups chopped spinach
shaved parmesan cheese
Directions
Peel and finely slice your carrots and onion. Peel 4 cloves of fresh garlic and finely mince.
Heat 1-2 TBSP oil in a large pot or dutch oven over medium-high heat. Add onion and carrots. Sauté until tender, approx. 5-6 minutes, adding garlic towards the very end to prevent over-browning. Season with Italian seasoning, salt, and pepper.
Add broth, fire-roasted tomatoes, white beans.
Bring soup to a rolling boil, then reduce heat to low/simmer to allow the flavors to mingle and the carrots/onion to fully soften. Cover and simmer 5-10 minutes.
Once the veggies have reached your ideal tenderness, bring the soup back up to a medium simmer and add your tortellini, butter, and heavy cream. Allow the tortellini to simmer approx. 5 minutes until tortellini is tender and the cream has thickened.
Lastly chop your spinach and stir into the hot soup to wilt the greens. If desired you can add an extra cup of broth. Give it a taste and add any extra seasoning your heart desires plus your favorite toppings (shaved parm for me). Dive in while it's hot!
Nutrition
Serving Size
-
Calories
474 kcal
Total Fat
24 g
Saturated Fat
13 g
Unsaturated Fat
-
Trans Fat
-
Cholesterol
80 mg
Sodium
1043 mg
Total Carbohydrate
49 g
Dietary Fiber
7 g
Total Sugars
6 g
Protein
14 g
6 servings
servings8 minutes
active time28 minutes
total time