A Tuscan-inspired soup featuring tender tortellini, creamy white beans, and a flavorful tomato broth. Ready in about 15 minutes and adaptable for the slow cooker, this is an easy weeknight dinner with classic Italian comfort.
This recipe shares elements with my Tuscan white bean soup—mainly the tomato-forward broth—but swaps in tortellini and different vegetables for a fresh, satisfying variation.
I always like to keep homemade chicken broth or cooked navy beans in the freezer when I can—those little shortcuts make quick soups like this even faster. Adding spinach and parmesan at the end brightens the flavors and makes the soup feel rich without being heavy.
Why You’ll Love This Recipe
- Taste: A savory, creamy tomato broth with garlic and parmesan that complements the tortellini.
- Ease: One-pot recipe in five simple steps—great for beginners.
- Time: About 15 minutes to cook, making it ideal for a fast weeknight meal.
🛒 Key Ingredients
- Tortellini: Cheese or meat-filled tortellini are ideal; spinach-filled is optional if you prefer extra greens.
- Tomatoes: Petite diced tomatoes give a nice texture—smaller chunks blend into the broth without disappearing like crushed tomatoes.
- Spinach: Fresh or frozen works well; canned spinach is too strong for this delicate broth.
- Beans: Canned or cooked navy, cannellini, or great northern beans are good choices—mild-flavored white beans complement the tomato base.
See the printable recipe card below for exact quantities and full ingredient details.
✏️ Substitutions & Variations
- Parmesan: Swap with pecorino romano or asiago for a sharper profile.
- Milk: Use unsweetened plant-based milk if you prefer a dairy-free option—flavor will be slightly different but still tasty.
- Thickener: Substitute cornstarch for flour (use about half the amount) for a gluten-friendly version.
- Greens: Kale works well instead of spinach—add a bit earlier so it softens.
🧑🍳 Instructions
- Step 1. In a large pan, whisk together the chicken broth, milk, flour, and seasonings until smooth.
- Step 2. Stir in the petite diced tomatoes and white beans. Bring the mixture to a gentle simmer over medium heat.
- Step 3. Add the tortellini and simmer at a low boil for about 5 minutes, or until the pasta is cooked through but still slightly al dente.
- Step 4. Stir in the spinach and cook another 2–3 minutes until it has wilted and blended into the soup.
- Step 5. Remove the pot from heat and stir in grated parmesan and chopped basil. Serve hot and enjoy.
Tip: Add spinach at the end so it stays bright and fresh rather than overcooked and dull.
📌 Troubleshooting
- Soup too thin: Stir in a tablespoon or two of tomato paste to deepen body and flavor.
- Tortellini too soft: Add the tortellini closer to the end and cook until just al dente.
- Flavor seems flat: Brighten with a squeeze of lemon or add a parmesan rind while simmering for more umami.
- Greens wilted too much: Add them in the final minutes of cooking to preserve texture and color.
Make Ahead & Slow Cooker Instructions
Refrigerate: Store for 3–4 days. Reheat gently on the stove or in short microwave bursts to avoid overcooking the tortellini.
Slow Cooker:
- Place all ingredients in the slow cooker except parmesan and basil. Cook on high for 1–2 hours, or until tortellini is tender.
- Stir in parmesan and basil just before serving.
❓ Frequently Asked Questions
Yes. Freeze the assembled soup uncooked and without the spinach. Thaw before cooking, then add spinach, parmesan, and basil at the end. Cooked tortellini can become soft when frozen, so freezing before cooking gives a better final texture.
Add tortellini toward the end of the cooking time and cook until just al dente. If reheating leftovers, cook gently to avoid breaking down the pasta.
Use vegetable broth and plant-based milk, choose vegan tortellini, and replace parmesan with nutritional yeast or a vegan cheese alternative.
🍽️ Serving Ideas
- Serve with cheddar garlic biscuits or sliced crusty French bread to soak up the broth.
- Pair with a simple green salad and a tangy dressing for a balanced meal.
🥣 More Cozy Soup Recipes
-
Thai Coconut Chicken Soup
-
Potato Leek Cauliflower Soup
-
Homemade Tomato Soup with Canned Tomatoes
-
Green Chile Posole with Chicken
Did You Try This Recipe? Please leave a star rating and comment below the recipe card—your feedback helps other cooks. If you loved it, share it with friends and family. Thank you!
📝 Printable Recipe
Tomato White Bean Tuscan Tortellini Soup
Ingredients
- 2 cups chicken broth (480 mL)
- 2 cups whole milk (480 mL)
- ¼ cup flour (35 g)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 (28 oz) can petite diced tomatoes
- 2 (15 oz) cans navy beans (about 4 cups cooked)
- 1 lb cheese tortellini, ready to cook
- 5 oz spinach
- ⅓ cup grated parmesan cheese
- 2 Tablespoons chopped basil
Instructions
- In a large pan, combine chicken broth, milk, flour, garlic powder, onion powder, salt, chicken bouillon (optional), and black pepper. Whisk until smooth.
- Add petite diced tomatoes and drained white beans. Bring to a simmer over medium heat.
- Add tortellini and cook 5 minutes at a gentle boil until tender but still slightly firm.
- Stir in spinach and cook 2–3 minutes until wilted.
- Remove from heat and stir in grated parmesan and chopped basil. Serve immediately.
Notes
Refrigerate: Keep for 3–4 days. Reheat gently to avoid overcooking the tortellini.
Freeze: Assemble uncooked (omit spinach), freeze, then thaw and cook. Add spinach, parmesan, and basil before serving.
Slow Cooker: Place all ingredients except parmesan and basil in the slow cooker and cook on high for 1–2 hours until tortellini is done. Stir in parm and basil to serve.
Nutrition
Carbohydrates: 44 g
Protein: 19 g
Fat: 11 g
Hi, I’m Sara!
Registered nurse by day and food blogger on the side. I test dips, chase snacks, and share simple recipes that make weeknight cooking easier.