Creamy Tuscan Tortellini Soup

This soup and I go way back. It’s been a favourite on the blog for years, and over time I’ve tweaked little things here and there until it became exactly how I want it.

It’s also one of my most requested recipes. The first sign of cooler weather? Creamy Tuscan Tortellini Soup. Need something comforting for a night in? Bringing dinner to a friend? Want something you can make ahead? This is always one of the recipes I come back to.

I’ve made big batches of it for friends, served it to a crowd, and made it more times than I can count for an easy dinner at home. No matter the occasion, it always seems to disappear quickly, and someone usually asks for the recipe.

A lot of tortellini soups use sausage, and you could absolutely swap it in here if that’s what you prefer. I personally like using chicken because it keeps the soup a little lighter and lets the creamy tomato broth come through. And the leeks are one of my favourite parts—they soften down into the base of the soup and add so much flavour without overpowering anything else.

More Soups That Don’t Suck:

• Creamy French Onion Ditalini Soup
• Italian Wedding Soup
• Garlic Soup aka Česnečka
• Tomato Chicken & Rice Soup
• White Pasta e Fagioli

Prep for the Creamy Tuscan Tortellini Soup

I always like to prep as much as I can ahead of time so that it’s easy to throw all of the ingredients into the pot easily.

Mirepoix Magic:

• Leek: leeks are so underrated! Once the chopped leeks become golden and fragrant, it’s going to add such depth, complexity and a touch of sweetness to the soup. Simply chop off the dark green ends and only use the white/light green part of the leek. Make sure to clean thoroughly as there tends to be dirt within the layers of the leek. Then chop thinly into quarters. 
• Onion: chop half of a large yellow onion or use a full small/medium-sized onion. 
• Garlic: chop up three cloves of garlic
• Celery: slice a celery stalk lengthwise down the middle and then chop into small pieces. 

• Tuscan Kale: Wash, dry and chop the Tuscan kale and place to the side until you’re ready to throw this in at the end. This is going to add more nutrition to the soup and it will be a vibrant green colour. Spinach would be too delicate for this soup, however kale can really stand up to the heat and richness of the soup!
• Rotisserie Chicken: While rotisserie chicken is certainly super convenient, feel free to use any cooked chicken of your choice. I like removing the skin and using just the meat. Either shred the chicken or chop into bite sizes.

How to make It

Step One:

Heat the olive oil and butter in a large pot over medium heat. Add the onion, leek and celery and cook for 4-5 minutes, stirring occasionally, until softened. Add the garlic, a pinch of salt and red pepper flakes, if using, and cook for another minute until fragrant.

Step Two:

Pour in the white wine, if using, and scrape up anything from the bottom of the pot. Let it simmer for about 2 minutes to reduce slightly. If you’re skipping the wine, move directly to the next step.

Step Three:

Add the crushed tomatoes and stock and stir to combine. Bring the soup to a gentle simmer, then add the Parmesan rind. Reduce the heat to low and simmer uncovered for about 30 minutes, until the broth has reduced slightly and thickened.

Step Four:

Remove and discard the Parmesan rind. Add the tortellini directly to the soup and cook according to the package instructions.

Step Five:

Reduce the heat to low and stir in the heavy cream, followed by the rotisserie chicken and kale. Cook for another 2-3 minutes, just until the chicken is warmed through and the kale has softened.

Step Six:

Taste and season with additional salt and freshly cracked black pepper as needed. Ladle into bowls and finish with shaved Parmesan, fresh basil and red pepper flakes, if you like.

Substitutions

Make it Dairy-Free: Substitute heavy whipping cream with coconut cream or a dairy-free heavy cream alternative.

Make it Gluten-Free: Choose gluten-free tortellini or any other GF pasta shape.

Make it Vegetarian: Omit the chicken or replace it with plant-based protein options like tofu, tempeh, or seitan. You can also add extra vegetables or legumes like chickpeas or white beans for protein.

Make it Vegan: Combine the vegetarian and dairy-free substitutions by using plant-based cream and omitting any animal products. Consider using a vegan-friendly parmesan substitute or nutritional yeast for a cheesy flavor.

How to store

Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Keep in mind that the tortellini will continue to absorb some of the broth as it sits, so you may want to add a splash of stock when reheating.

If you’re making the soup ahead or planning to freeze it, I recommend leaving out the tortellini and cooking it separately when you’re ready to serve. Freeze the soup without the pasta in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator, reheat gently on the stovetop, then add freshly cooked tortellini before serving.

This soup is My most requested recipe and one of my favourites to make for friends and family to enjoy!

If you make it, tag me (@britacooks)on Instagram or TikTok, I’d love to see your recreations. It also means so much when you leave a review in the comments below!

You can save this recipe for later on Pinterest, or head over to my YouTube channel to cook along with me while I walk through the whole recipe. And while you’re there, you’ll find plenty more recipes to try next!