A Tuscan-inspired soup featuring tender tortellini, creamy white beans, and a rich tomato broth—an easy, 15-minute dinner that’s also slow-cooker friendly.
This version shares a similar tomato-forward base with my Tuscan white bean soup, but swaps in different vegetables and cheese tortellini for a fresh, satisfying twist on classic Italian flavors.
Adding spinach and Parmesan brightens the soup—both flavor and color. I like to keep homemade chicken broth or cooked navy beans frozen and ready to speed up meals like this.
Why You’ll Love This Recipe
- Taste: A savory, creamy tomato broth with garlic and Parmesan that lets the tortellini shine.
- Ease: One pot and five simple steps—great for beginners.
- Time: About 15 minutes from start to table—perfect for quick weeknight dinners.
🛒 Key Ingredients
- Tortellini: Cheese or meat-filled varieties work best; spinach-filled is optional if you prefer.
- Tomatoes: Petite diced tomatoes give the best texture—more body than crushed but smaller than large dice.
- Spinach: Fresh or frozen both work; avoid canned spinach for this recipe.
- Beans: Navy, cannellini, or great northern beans are mild, creamy choices that blend well with the tomato broth.
See the recipe card below for exact ingredient amounts and the full printable recipe.
✏️ Substitutions & Variations
- Parmesan: Swap with pecorino romano or asiago for a sharper, savory note.
- Milk: Whole milk creates a creamy texture, but unsweetened plant milk can be used for a lighter or dairy-free option.
- Thickener: Use cornstarch (half the amount) instead of flour for a gluten-friendly alternative.
- Greens: Kale makes a hearty substitute for spinach if you prefer more texture.
🧑🍳 Instructions
- Step 1. In a large pan, whisk together chicken broth, milk, flour, and seasonings until smooth.
- Step 2. Stir in the petite diced tomatoes and white beans, then bring the mixture to a gentle simmer over medium heat.
- Step 3. Add the tortellini and cook 5 minutes at a low boil until the pasta is tender but not mushy.
- Step 4. Stir in the spinach and cook 2–3 minutes until it wilts and blends into the soup.
- Step 5. Remove from heat, stir in grated Parmesan and chopped basil, and serve immediately.
TIP: Add the spinach at the end to keep it bright green and fresh—just wilted, not overcooked.
📌 Troubleshooting
- Soup too thin: Stir in a tablespoon or two of tomato paste to thicken and deepen flavor.
- Tortellini mushy: Add pasta near the end and cook just until al dente.
- Flavor flat: Brighten with a squeeze of lemon or simmer with a Parmesan rind to add umami.
- Greens overcooked: Add them in the last few minutes 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 breaking the tortellini.
Slow Cooker:
- Combine all ingredients except Parmesan and basil in the slow cooker and cook on high for 1–2 hours, until the tortellini is done.
- Stir in Parmesan and basil just before serving.
❓ Frequently Asked Questions
Yes—assemble the soup uncooked (omit the spinach), freeze, then thaw and cook the tortellini and add spinach, Parmesan, and basil before serving.
Add the tortellini near the end of cooking and stop when it reaches just-al-dente for the best texture.
Use vegetable broth and plant-based milk, select vegan tortellini, and swap Parmesan for nutritional yeast or a vegan cheese alternative.
🍽️ Serving Ideas
- Serve with cheddar garlic biscuits or warm sliced French bread for sopping up the broth.
- Pair with a simple green salad and a protein-rich ranch or vinaigrette for a complete 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 a comment below the recipe card—your feedback helps other readers and I love hearing from 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 the chicken broth, milk, flour, and all seasonings, whisking until smooth.
- Add the tomatoes and white beans, then bring the mixture to a simmer over medium heat.
- Stir in the tortellini and cook 5 minutes at a low boil until the pasta is cooked through but still firm.
- Add the spinach, stir, and cook 2–3 minutes until wilted.
- Remove from heat and stir in Parmesan and basil. Serve immediately.
Notes
Refrigerate: 3–4 days. Reheat gently to avoid breaking the tortellini.
Freeze: Assemble uncooked (omit spinach) and freeze. Thaw before cooking, then add spinach, Parmesan, and basil when reheating.
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; add cheese and basil before serving.
Nutrition
Carbohydrates: 44 g
Protein: 19 g
Fat: 11 g
Tag @eatdessertsnack or use the hashtag #eatdessertsnack when you share your photos.
Hi, I’m Sara!
Registered nurse by day, food blogger by weekend. I love sharing approachable recipes and tips that make weeknight cooking easier and more delicious.