Tuscan Soup with Tortellini

  • Level: Easy
  • Total: 20 min
  • Prep: 8 min
  • Cook: 12 min
  • Yield: 6 servings
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2 tablespoons canola oil

1 medium onion, chopped

2 teaspoons chopped garlic

1/2 teaspoon red pepper flakes

One (14.5-ounce) can less sodium beef broth

3 cups water

One (14.5-ounce) can diced tomatoes

One (16-ounce) bag frozen Italian vegetable blend

One (15-ounce) can cannellini beans, drained and rinsed

1 tablespoon Italian seasoning

Salt and freshly ground black pepper

One (16-ounce) bag frozen cheese tortellini

Serving suggestion: Herb Focaccia


  1. Preheat the oven to 375 degrees F.
  2. In a large pot, heat the oil over medium heat and add the onion, garlic, and red pepper flakes. Saute for 2 minutes, then add the beef broth and 3 cups of water. Add all of the remaining ingredients, except the tortellini. Bring to a boil, then reduce the heat and let simmer for 5 minutes. Add the tortellini and simmer until the tortellini are cooked, another 5 minutes. Season with salt and pepper, to taste. Ladle into serving bowls and serve with Herb Focaccia, if desired.

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