Creamy Tuscan Tortellini Soup with Spinach – no cream added(Vegetarian)

This Tuscan Tortellini Soup with spinach and white beans is the most creamy and delicious soup. It’s made with no cream added and can be made dairy-free. Easy to make, made in one-pot, with simple ingredients and in just 30 minutes! It’s a true busy weeknight lifesaver.

Is there anything better than a cozy bowl of soup on a cold day? The winter months call for comfort food and nothing will warm you quite as good as a bowl of hot soup! This creamy tuscan tortellini soup is loaded with tomatoes, pillowy cheese tortellini, white beans, spinach and parmesan. It’s amazingly creamy thanks to addition of the coconut milk.

USING COCONUT MILK INSTEAD OF HEAVY CREAM

Coconut milk adds creamy texture to soups, curries, sauces and is the perfect substitute for heavy cream! My pantry is always stocked with a few cases of coconut milk so I always have it on hand when needed!  Currently you can get this whole case of organic full-fat coconut milk for only $8.99! That’s such a great deal!

Here’s just a few recipes where I used coconut milk instead of heavy cream

Creamy chicken gnocchi soup

Easy vegan coconut curry noodle bowls

Creamy salmon linguine pasta

Creamy rice soup with vegetables

INGREDIENTS YOU’LL NEED

 extra virgin olive oil

 onion and garlic

 tomato paste

italian seasoning  and crushed red pepper flakes

 low-sodium vegetable broth  – I like using low sodium broth for soups so I can control the amount of salt I add. Feel free to use what you have!

 canned tomatoes

 white beans 

 refrigerated cheese tortellini

 full-fat coconut milk (or heavy cream)

spinach and fresh basil

parmesan cheese – I love the addition of parmesan but you can skip if dairy-free

HOW TO MAKE CREAMY TUSCAN TORTELLINI SOUP WITH SPINACH AND WHITE BEANS

• Preheat oil in a medium pot over medium-high heat. Add chopped onion and sauté for around 5 minutes. Add garlic, tomato paste, italian seasoning and red pepper flakes. Cook for another minute. Stir in vegetable broth, tomatoes, beans and coconut milk. Increase heat to high, cover pot and bring to a boil. Reduce to a gentle simmer and keep covered. Simmer for around 10  minutes. 

• Stir in tortellini and cook for 3-4 minutes (depending on the instructions on the package) or just until the tortellinis are cooked. Stir in spinach, basil and parmesan if using, heat through, approximately 1 minute.

• Season with salt and fresh black pepper to taste. Add more broth if you prefer the soup a little thinner. Garnish with fresh basil, parmesan and serve with a piece of sourdough. 

CAN YOU FREEZE TORTELLINI SOUP?

Yes, you can freeze the soup in an airtight container. However, leave out the tortellini. Once you’re reheating the soup, boil some tortellini and stir into the soup!

VEGAN RECIPE FOR CREAMY TORTELLINI SOUP 

There’s a few simple substitutions to make this tortellini soup vegan:

• Use vegan tortellini. My favorite are these from kite hill! You can also try making your own homemade vegan tortellini!

• Use coconut milk instead of heavy cream

• Skip the parmesan cheese

  I hope you love this tortellini soup with coconut milk as much as I do! If you try it yourself, don’t forget to use hashtag #natteats and tag @natteats. I LOVE seeing your creations! If you’d like to stay updated with my recipes, go ahead and subscribe, like my page on Facebook or follow on Instagram.

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  Creamy Tuscan Tortellini Soup with Spinach – no cream added (Vegetarian)

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  • Total Time: 30 Minutes
  • Yield: 4-6 1x

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  Description

  This Tuscan Tortellini Soup is the most creamy and delicious soup. It’s made in one-pot, with simple ingredients and in just 30 minutes! It’s a true busy weeknight lifesaver.

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  Ingredients

  Scale 1x2x3x

  1 tbsp extra virgin olive oil

  1 medium onion, finely chopped

  3 cloves garlic, minced 

  2 tbsp tomato paste

  1 1/2 tsp italian seasoning  

  1/4 tsp crushed red pepper flakes

  3 cups low-sodium vegetable broth  

  14oz canned tomatoes 

  15 oz can white beans (drained and rinsed) (crushed or diced)

   8 oz refrigerated cheese tortellini 

  1 cup full-fat coconut milk (or heavy cream)

   2 cups spinach, chopped

  handful of fresh basil, chopped

  1/2 cup parmesan cheese (skip if dairy-free)

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  Instructions

  1. Preheat oil in a medium pot over medium-high heat. Add chopped onion and sauté for around 5 minutes. Add garlic, tomato paste, italian seasoning and red pepper flakes. Cook for another minute. Stir in vegetable broth, tomatoes, beans and coconut milk. Increase heat to high, cover pot and bring to a boil. Reduce to a gentle simmer and keep covered. Simmer for around 10  minutes. 
  2. Stir in tortellini and cook for 3-4 minutes (depending on the instructions on the package) or just until the tortellinis are cooked. Stir in spinach, basil and parmesan if using, heat through, approximately 1 minute.
  3. Season with salt and fresh black pepper to taste. Add more broth if you prefer the soup a little thinner. Garnish with fresh basil, parmesan and serve with a piece of sourdough.

  Notes

  If you prefer the soup thinner, add more vegetable broth or filtered water.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes