Dinner

Tuscan Tomato Tortellini Soup Recipe

Name: Tuscan Tomato Tortellini Soup Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 28 oz crushed tomatoes (1 can); 1 cup chicken broth (or vegetable broth for vegetarian option); 5 cloves crushed garlic; 2 tsp sugar; 1/2 tsp salt; 2 tsp Italian seasoning; 3 tbsp butter; 12 oz cheese tortellini (frozen, 1 bag); 4 oz fresh spinach; 1/2 cup heavy cream

ByNoah Steele March 9, 2026March 9, 2026

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Introduction

Tuscan Tomato Tortellini Soup is a comforting and creamy dish that combines the rich flavors of crushed tomatoes with tender cheese tortellini and fresh spinach. It’s quick to prepare and perfect for a cozy weeknight meal.

A close-up of a black spoon with a wooden handle holding a creamy, pink tomato sauce with spinach leaves and small round pieces of tortellini pasta. The sauce has visible shredded cheese on top, and the tortellini appear soft with a slightly yellow color. The background shows more of the sauce in a pot, mixed with bright green spinach leaves and dotted with the same pinkish creamy texture. The whole scene is set against a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

28 oz crushed tomatoes (1 can)
12 oz cheese tortellini (frozen, 1 bag)

5 cloves crushed garlic
1 cup chicken broth (use vegetable broth if vegetarian)

2 tsp sugar
1/2 tsp salt

2 tsp Italian seasoning
3 tbsp butter
1/2 cup heavy cream

4 oz fresh spinach

Instructions

Step 1: Combine the crushed tomatoes, chicken broth, Italian seasoning, salt, and crushed garlic in a pot. Bring to a simmer and let it cook gently for 5 minutes.
Step 2: Reduce the heat to low, then stir in the sugar and butter. Mix until both have dissolved and the soup is well combined.

Step 3: Slowly pour in the heavy cream while stirring continuously, until the cream is fully incorporated and the soup has a creamy texture.
Step 4: Return the soup to a simmer. Add the cheese tortellini and fresh spinach. Cook for about 5 minutes, or until the tortellini is heated through and the spinach is wilted.

Tips & Variations

For a vegetarian version, substitute chicken broth with vegetable broth.

Add a pinch of red pepper flakes for a subtle spicy kick.
Use fresh tortellini instead of frozen for a more delicate texture.
Garnish with grated Parmesan and fresh basil for extra flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the cream from separating. Avoid freezing as the cream may curdle.

How to Serve

A close-up view shows a creamy pink-orange sauce filled with green spinach leaves and small circular tortellini pasta pieces covered in melted grated cheese. The dish is scooped by a black spoon with a wooden handle, held above a black pot that contains the same sauce and ingredients. The sauce looks smooth with bits of tomato and cheese spread throughout, and the spinach gives a fresh green contrast. The image background features a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of tortellini in this soup?

Yes, you can use any kind of tortellini you like, such as meat-filled or spinach and cheese varieties. Just adjust the cooking time as needed according to the package instructions.

Can I make this soup vegan?

To make this soup vegan, use vegetable broth, replace butter with a plant-based alternative, use vegan cheese tortellini, and substitute the heavy cream with coconut cream or a creamy plant-based milk.