A Tuscan-inspired soup featuring tender tortellini, creamy white beans, and a rich tomato broth. Ready in about 15 minutes, this comforting meal is perfect for a quick weeknight dinner and adapts well to a slow cooker.
This version shares the same savory tomato base and Italian flavors as my Tuscan white bean soup but swaps a few vegetables and adds tortellini for a heartier bowl.
Adding fresh spinach and grated Parmesan brightens the soup and adds depth. I like to keep homemade chicken broth or cooked navy beans frozen and ready — they make assembling this recipe even faster.
Why You’ll Love This Recipe
- Taste: A savory, creamy tomato broth accented with garlic and Parmesan that complements the tortellini.
- Ease: One-pot preparation and just a few simple steps — great for beginners.
- Time: About 15 minutes to heat and finish, making it a super-fast dinner option.
🛒 Key Ingredients
- Tortellini: Use fresh or refrigerated cheese or meat-filled tortellini. Spinach-filled tortellini will work but can be repetitive with the added greens.
- Tomatoes: Petite diced tomatoes give the best texture — they’re not too large and retain some body in the broth.
- Spinach: Fresh or frozen both work well. Avoid canned spinach if you can; its flavor is usually stronger and less fresh.
- Beans: Any mild white bean such as navy, cannellini, or great northern is appropriate — either canned or home-cooked.
See the ingredient list in the recipe card below for exact quantities.
✏️ Substitutions & Variations
- Parmesan: Pecorino Romano or Asiago are excellent alternatives.
- Milk: Whole milk adds creaminess; unsweetened plant milk (such as oat or soy) can be used for a dairy-free option.
- Thickener: Substitute cornstarch for flour (use about half the amount) to make the soup gluten friendly.
- Greens: Kale can replace spinach if you prefer a sturdier green.
🧑🍳 Instructions
- Step 1. In a large pan, whisk together the chicken broth, milk, flour, and the seasonings until smooth.
- Step 2. Stir in the tomatoes and white beans, then 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 tortellini are cooked through but still firm to the bite.
- Step 4. Stir in the spinach and cook another 2–3 minutes until fully wilted.
- Step 5. Remove the pot from the heat, stir in the Parmesan, and garnish with chopped basil before serving. Enjoy!
TIP: Add spinach at the end of cooking so it stays bright green and fresh-looking rather than dull or overcooked.
📌 Troubleshooting
- Soup too thin: Stir in a tablespoon or two of tomato paste to thicken and intensify the tomato flavor.
- Tortellini too soft: Add tortellini toward the end and cook just until al dente.
- Flavor seems flat: Brighten it with a squeeze of lemon or add a Parmesan rind while simmering for richer umami.
- Greens over-wilted: Add them in the last few minutes to preserve texture and color.
Make Ahead & Slow Cooker Instructions
Refrigerate: Store leftovers for 3–4 days. Reheat gently on the stove or in short intervals in the microwave to avoid breaking down the tortellini.
Slow Cooker:
- Combine all ingredients in the slow cooker except the Parmesan and basil. Cook on high for 1–2 hours until the tortellini are tender.
- Stir in Parmesan and basil just before serving.
❓ Frequently Asked Questions
Yes. The best approach is to assemble and freeze the soup uncooked, omitting the spinach. Thaw before cooking, then add the spinach, Parmesan, and basil just before serving (see the recipe notes for details).
Add the tortellini near the end of cooking and cook until just al dente. If reheating leftovers, warm gently to avoid overcooking.
Use vegetable broth, plant-based milk and tortellini, and replace Parmesan with nutritional yeast or a vegan Parmesan alternative.
🍽️ Serving Ideas
- Serve with cheddar garlic biscuits or sliced French bread for dipping.
- Pair with a crisp green salad and a protein-rich ranch or vinaigrette.
🥣 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? If you make this soup, please leave a star rating and a comment below the recipe card; reviews help other readers and I appreciate your feedback. Share it with family and friends if you enjoyed it!
📝 Printable Recipe
Tomato White Bean Tuscan Tortellini Soup
5 mins
15 mins
20 mins
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 the chicken broth, milk, flour, and all seasonings. Whisk until smooth.
- Add the tomatoes and white beans. Bring to a simmer over medium heat.
- Add the tortellini and cook for about 5 minutes at a medium heat/low boil until the tortellini are cooked through but still firm.
- Stir in the spinach and cook 2–3 more minutes until wilted.
- Remove from heat, stir in the Parmesan, and top with chopped basil before serving.
Notes
Refrigerate: 3–4 days. Reheat gently to avoid breaking down the tortellini.
Freeze: Assemble and freeze uncooked, omitting the spinach. Thaw and then cook, adding spinach, Parmesan, and basil just before serving.
Slow Cooker: Place all ingredients except Parmesan and basil in the slow cooker and cook on high 1–2 hours until tortellini are tender. Stir in Parmesan and basil to serve.
Nutrition
Carbohydrates: 44 g
Protein: 19 g
Fat: 11 g
Sodium: 894 mg
Tried this recipe?
Leave a rating and a comment below the recipe card — I love hearing how it turns out for you.
Hi, I’m Sara!
Registered nurse by day and food blogger on the side. I test dips, chase snacks, and share simple, satisfying recipes. I love sharing approachable recipes that taste like home.