Creamy Tuscan Garlic Tortellini Soup Recipe

Introduction

This Creamy Tuscan Garlic Tortellini Soup is a comforting blend of tender cheese tortellini, fresh spinach, and a flavorful garlic-infused broth enriched with cream and Parmesan. Perfect for a cozy dinner, it delivers rich Italian-inspired flavors in every spoonful.

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 have softened.
2. Step 2: Pour in chicken broth and add oregano, basil, and thyme. Stir well and let the mixture simmer for 5 to 7 minutes to develop 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 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 the best flavor and avoid overpowering the soup.
• Be careful not to overcook the tortellini to maintain its tender texture.
• Simmer gently after adding cream to prevent curdling.
• Substitute chicken broth with vegetable broth for a vegetarian version.
• Add a pinch of red pepper flakes for a subtle heat boost.

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 boiling during reheating to maintain a smooth consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen tortellini in this soup?

Yes, frozen tortellini works well. Just adjust cooking time according to package instructions to ensure the pasta is cooked through but still tender.

Is this soup suitable for vegetarians?

To make this soup vegetarian, substitute the chicken broth with a high-quality vegetable broth. The rest of the ingredients are already vegetarian-friendly.

Creamy Tuscan Garlic Tortellini Soup Recipe

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★★★★★

4.4 from 64 reviews

This creamy Tuscan garlic tortellini soup is a rich and comforting dish featuring cheese tortellini in a flavorful broth infused with garlic, sun-dried tomatoes, and fresh herbs. Finished with baby spinach, heavy cream, and Parmesan cheese, it offers a perfect balance of savory and creamy textures, ideal for a cozy meal.

• Author: liam
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Appetizers
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

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

Instructions

1. Heat Olive Oil and Sauté Aromatics: Warm olive oil in a large pot over medium heat. Add minced garlic and chopped sun-dried tomatoes, sautéing until the garlic is fragrant and tomatoes have softened, which helps to release their flavors into the oil.
2. Add Broth and Herbs: Pour in the chicken broth and add dried oregano, dried basil, and dried thyme. Stir everything together, then let the mixture simmer gently for 5 to 7 minutes to allow the flavors to meld and develop.
3. Cook the Tortellini: Add the cheese tortellini to the pot, cooking according to package instructions — usually about 4 to 5 minutes — until the pasta is tender but still retains its texture.
4. Add Spinach and Cream: Stir in the baby spinach and cook until it wilts slightly. Then pour in the heavy cream, stirring continuously to create a smooth and creamy soup base.
5. Finish and Season: Remove the pot from the heat. Stir in the freshly grated Parmesan cheese until melted and combined. Season the soup with salt and freshly ground black pepper to taste. Serve the soup warm for best flavor and texture.

Notes

• Use fresh garlic for maximum flavor and aroma.
• Avoid overcooking the tortellini to maintain a pleasant texture.
• Simmer gently after adding the cream to prevent curdling.
• Opt for high-quality chicken or vegetable broth to enrich the soup’s flavor.
• Add the spinach at the end to keep it vibrant and retain its nutrients.

Keywords: Tuscan garlic tortellini soup, creamy tortellini soup, Italian soup recipe, cheese tortellini soup, Tuscan soup