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.
Ingredients
Scale
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)
Instructions
- 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.
Notes
If you prefer the soup thinner, add more vegetable broth or filtered water.
- Prep Time: 10 minutes
- Cook Time: 20 minutes