Creamy Tuscan Garlic Tortellini Soup Recipe

Introduction

Creamy Tuscan Garlic Tortellini Soup is a comforting Italian-inspired dish that combines tender cheese tortellini with a flavorful garlic and sun-dried tomato broth. Enhanced with fresh spinach and a rich creamy finish, this soup is perfect for a cozy meal any day of the week.

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 the chicken broth and add dried oregano, basil, and thyme. Stir and let the mixture simmer for 5 to 7 minutes to develop the flavors.
3. Step 3: Add the cheese tortellini to the pot. Cook according to the package instructions, usually 4 to 5 minutes, until the pasta is tender.
4. Step 4: Stir in the baby spinach and allow it to wilt slightly. Pour in the heavy cream and stir to combine for a smooth, creamy texture.
5. Step 5: Remove the soup from heat, stir in the freshly grated Parmesan cheese, and season with salt and black pepper to taste. Serve warm.

Tips & Variations

• Use fresh garlic for the best flavor, and be careful not to overcook the tortellini to maintain its texture.
• Simmer gently after adding the cream to avoid curdling.
• For a vegetarian option, substitute the chicken broth with vegetable broth.
• Add crushed red pepper flakes for a spicy kick.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the cream from separating. Avoid freezing, as the dairy may curdle upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta instead of tortellini?

Yes, you can substitute tortellini with other filled pastas like ravioli or even small shapes like mini shells, but adjust cooking times accordingly to avoid overcooking.

Is it possible to make this soup dairy-free?

Absolutely! Replace the heavy cream with a coconut milk or cashew cream alternative, and omit the Parmesan or use a dairy-free cheese substitute.

Creamy Tuscan Garlic Tortellini Soup Recipe

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★★★★★

4.6 from 139 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 flavorful Italian-inspired dish featuring tender cheese tortellini, fresh baby spinach, and a creamy broth infused with garlic, sun-dried tomatoes, and aromatic herbs. Perfect for a comforting appetizer or light meal, this soup combines hearty pasta with a velvety, cheesy finish.

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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. Sauté garlic and sun-dried tomatoes: 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 are softened, about 2-3 minutes.
2. Add broth and herbs to simmer: Pour in chicken broth and add dried oregano, basil, and thyme. Stir to combine and let the mixture simmer gently for 5 to 7 minutes to develop the flavors.
3. Cook the tortellini: Add the cheese tortellini to the pot. Cook according to the package instructions, usually 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 in the hot broth. Pour in the heavy cream and stir well to create a creamy texture throughout the soup.
5. Finish with cheese and seasoning: Remove the pot from heat. Stir in freshly grated Parmesan cheese until melted and incorporated. Season the soup with salt and freshly ground black pepper to taste. Serve warm.

Notes

• Use fresh garlic for maximum flavor.
• Do not overcook the tortellini to preserve its texture and prevent mushiness.
• Simmer gently after adding the cream to avoid curdling and maintain smoothness.
• Use high-quality chicken or vegetable broth for a richer taste.
• 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 garlic soup, creamy tortellini soup, Italian soup recipe, cheese tortellini soup, spinach soup, creamy pasta soup