Creamy Tuscan Garlic Tortellini Soup Recipe

Introduction

This Creamy Tuscan Garlic Tortellini Soup is a comforting and flavorful dish perfect for cozy nights. Packed with tender cheese tortellini, fresh spinach, and a rich garlicky broth, it’s both easy to make and irresistibly delicious. Enjoy a taste of Italy in a bowl!

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 garlic is fragrant and tomatoes are softened.
2. Step 2: Pour in chicken broth and add oregano, basil, and thyme. Stir and let the mixture simmer for 5 to 7 minutes to develop flavor.
3. Step 3: Add cheese tortellini to the pot. Cook according to package instructions, usually 4 to 5 minutes, until pasta is tender.
4. Step 4: Stir in baby spinach and allow it to wilt slightly. Pour in heavy cream and stir to combine for a creamy texture.
5. Step 5: Remove from heat, stir in freshly grated Parmesan cheese, and season with salt and pepper to taste. Serve warm.

Tips & Variations

• Use fresh garlic for maximum flavor and avoid overpowering bitterness.
• Do not overcook the tortellini to preserve its delicate texture.
• Simmer gently after adding cream to prevent curdling and keep the soup smooth.
• Substitute chicken broth with vegetable broth for a vegetarian version.
• Add a pinch of red pepper flakes for a subtle spicy kick.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to prevent the cream from separating. If the soup thickens too much when stored, stir in a little extra broth or water while reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen tortellini for this soup?

Yes, frozen tortellini works perfectly. Just follow the package cooking time and add them directly to the simmering soup.

Is it possible to make this soup dairy-free?

To make this soup dairy-free, substitute the heavy cream with a plant-based cream alternative and use nutritional yeast instead of Parmesan cheese for a cheesy flavor.

Creamy Tuscan Garlic Tortellini Soup Recipe

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★★★★★

4.8 from 84 reviews

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

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Description

This Creamy Tuscan Garlic Tortellini Soup is a comforting and flavorful Italian-inspired dish featuring tender cheese tortellini in a rich, garlicky broth with sun-dried tomatoes, fresh spinach, and a luscious creamy finish enhanced by Parmesan cheese. Perfect as a hearty appetizer or light main course.

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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 Aromatics: 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, which takes about 2 to 3 minutes.
2. Simmer Broth: Pour in the 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 and meld the flavors.
3. Cook Tortellini: Add the cheese tortellini to the pot and cook according to package instructions, usually 4 to 5 minutes, until the pasta is tender but still holds its shape. Stir occasionally to prevent sticking.
4. Add Spinach and Cream: Stir in the baby spinach and allow it to wilt slightly in the hot soup. Pour in the heavy cream and stir thoroughly to combine, creating a creamy texture. Avoid boiling after adding cream to prevent curdling.
5. Finish and Season: Remove the soup from heat. Stir in freshly grated Parmesan cheese until melted and fully incorporated. Season with salt and freshly ground black pepper to taste. Serve the soup warm for the best flavor.

Notes

• Use fresh garlic for maximum flavor and aroma in the soup base.
• Do not overcook the tortellini to maintain its tender yet firm texture.
• Simmer gently after adding cream to prevent the soup from curdling.
• Use high-quality chicken or vegetable broth for a richer flavor profile.
• Add spinach at the end to preserve its vibrant color and nutrients.

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

Keywords: Tuscan garlic soup, creamy tortellini soup, Italian soup, cheese tortellini recipe, sun-dried tomato soup, spinach soup, Parmesan, comfort food, easy soup recipe