Creamy Tuscan Garlic Tortellini Soup Recipe

Introduction

Creamy Tuscan Garlic Tortellini Soup is a comforting and flavorful Italian-inspired dish that’s perfect for cozy evenings. It combines tender cheese tortellini with a rich garlic-infused broth, sun-dried tomatoes, and fresh spinach, all finished with a touch of cream and Parmesan.

Ingredients

• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 cup chopped sun-dried tomatoes
• 4 cups chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 9 ounces cheese tortellini (fresh or frozen)
• 2 cups baby spinach
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• Salt and freshly ground black pepper, to taste

Instructions

1. Step 1: Warm olive oil in a large pot over medium heat. Add minced garlic and chopped sun-dried tomatoes. Sauté until the garlic is fragrant and the tomatoes have softened.
2. Step 2: Pour in chicken broth and add oregano, basil, and thyme. Stir the mixture and let it simmer for 5 to 7 minutes to develop the flavors.
3. Step 3: Add cheese tortellini to the pot. Cook according to package instructions, usually 4 to 5 minutes, until the pasta is tender.
4. Step 4: Stir in baby spinach and allow it to wilt slightly. Pour in heavy cream and stir gently to combine for a creamy texture.
5. Step 5: Remove the pot from heat. Stir in freshly grated Parmesan cheese and season with salt and freshly ground black pepper to taste. Serve warm.

Tips & Variations

• Use fresh garlic for maximum flavor and avoid overcooking the tortellini to keep its texture tender and perfect.
• Simmer gently after adding the cream to prevent curdling and ensure a smooth soup.
• Choose high-quality chicken or vegetable broth for a richer base.
• Add the spinach at the end of cooking to maintain its vibrant color and nutrients.
• For a vegetarian version, substitute chicken broth with vegetable broth.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the cream from separating. Avoid freezing, as the cream and pasta may change texture when thawed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen tortellini for this soup?

Yes, frozen tortellini works well. Just be sure to adjust the cooking time according to the package instructions, usually a minute or two longer than fresh.

Is it possible to make this soup dairy-free?

You can substitute the heavy cream with coconut milk or a dairy-free cream alternative, and use nutritional yeast instead of Parmesan to keep it creamy and flavorful.

Creamy Tuscan Garlic Tortellini Soup Recipe

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★★★★★

4.7 from 81 reviews

• Author: Andria
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

This Creamy Tuscan Garlic Tortellini Soup is a rich and comforting Italian-inspired soup combining the flavors of garlic, sun-dried tomatoes, herbs, and tender cheese tortellini in a luscious creamy broth. Enhanced with fresh baby spinach and Parmesan cheese, it’s the perfect hearty appetizer or light meal that’s simple to make and packed with flavor.

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Ingredients

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Soup Base:

• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 cup chopped sun-dried tomatoes
• 4 cups chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme

Pasta and Vegetables:

• 9 ounces cheese tortellini (fresh or frozen)
• 2 cups baby spinach

Dairy and Finishing:

• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• Salt and freshly ground black pepper, to taste

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Instructions

1. Prepare the Soup Base: Warm olive oil in a large pot over medium heat. Add minced garlic and chopped sun-dried tomatoes. Sauté until garlic is fragrant and tomatoes are softened, about 2-3 minutes.
2. Simmer the Broth: Pour in the chicken broth and add dried oregano, basil, and thyme. Stir well and let the mixture simmer gently for 5 to 7 minutes to allow the flavors to meld.
3. Cook the Tortellini: Add the cheese tortellini to the pot and cook according to the package instructions, usually around 4 to 5 minutes, until the pasta is tender but not overcooked.
4. Add Spinach and Cream: Stir in baby spinach and allow it to wilt slightly for about 1-2 minutes. Then pour in the heavy cream, stirring to combine and create a rich, creamy texture.
5. Finish and Season: Remove the pot from heat. Stir in freshly grated Parmesan cheese and season with salt and freshly ground black pepper to taste. Serve the soup warm for the best flavor and texture.

Notes

• Use fresh garlic for maximum flavor.
• Do not overcook the tortellini to preserve its texture.
• Simmer gently after adding cream to avoid curdling.
• Use high-quality chicken or vegetable broth.
• Add spinach at the end to keep it vibrant and nutrient-rich.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Appetizers
• Method: Stovetop
• Cuisine: Italian

Keywords: Tuscan soup, garlic tortellini soup, creamy Italian soup, sun-dried tomatoes soup, easy tortellini soup