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tuscan tortellini soup

(2 ratings)
Recipe by
Kim Biegacki
Youngstown, OH

I was craving tortellini soup with vegetables and had to create something in the kitchen. I went to the store to see what I could find and this is the result. I didn't cook this long because I wanted the veggies al dente. It was so delicious that my husband who usually doesn't usually like greens in a soup ate every bite. A delicious light broth with Italian seasoning, two kinds of tomatoes that are sweet, savory & tangy, garlic, sweet onion & three different greens along with the 6 cheese filled tortellinis topped with more fresh cheese. The perfect meal for "Meatless Monday"!

(2 ratings)
yield 6 - 8 servings
prep time 10 Min
cook time 25 Min
method Stove Top

Ingredients For tuscan tortellini soup

  • 6 sm
    tomatoes, campari, diced
  • 1/2 md
    onion, vidalia, peeled, diced
  • 9-12 oz
    spinach medley, baby spinach, argula & raddichio, rinsed
  • 1/3 c
    sun dried tomatoes, in oil & chopped
  • 2 Tbsp
    olive oil, extra virgin from sun dried tomatoes
  • 6 c
    tortellini, 6-cheese stuffed
  • 4 can
    vegetable broth or chicken broth
  • 3 can
  • squeeze of fresh lemon juice
  • 1 tsp
    fennel, toasted in pan
  • 4 - 6 clove
    fresh garlic, minced
  • 2 - 3 tsp
    italian seasoning
  • 1/2 tsp
    thyme, dried
  • salt and pepper to taste
  • 1 Tbsp
    parmesan cheese, shredded

How To Make tuscan tortellini soup

  • 1
    Toasting your fennel in a it much more flavor.
  • 2
    Dice up your tomatoes, onions, garlic, sun-dried tomatoes, chop up your greens if you want. I put mine in whole. (Campari tomatoes are a type of tomato, noted for its juiciness, high sugar level, low acidity, and lack of mealiness.) --- perfect for my soup
  • 3
    Pour your broth, water in a pot and put on medium heat. Add all your vegetables and spices let cook for 15 minutes. Next, add your tortellinis and cook for another 10 minutes. Do not boil as the tortellinis cook fast. You just want everything hot. I didn't want my vegetables soggy/soft but still a slight crunch to them so I cooked my soup for about 20 - 25 minutes. I wanted this as healthy as I could get it.
  • 4
    Serve it up with some crusty Italian garlic buttered bread.
  • 5
    Oct. 11, 2015 --- Made a double batch of this soup for a food swap I was in today. I was able to get 9---1/2 quart containers w/16-18 tortellini's in each. I also froze this soup and it thawed out fine. (I did put the tortellini's in the soup at the very end...just enough to heat them because I knew I was going to freeze the soup.)