Name: Creamy Tuscan Garlic Tortellini Soup Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
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, to taste; Freshly ground black pepper, to taste

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Introduction

This Creamy Tuscan Garlic Tortellini Soup is a comforting and flavorful dish perfect for any night. With tender cheese tortellini, savory sun-dried tomatoes, and a rich creamy broth, it’s an easy recipe that feels special.

A white bowl filled with a creamy orange sauce as the base layer, speckled with herbs and a hint of oil droplets on the surface. Floating in the sauce are seven large, round yellow tortellini with smooth, slightly shiny textures. Pieces of dark green spinach leaves and strips of deep red sun-dried tomatoes are scattered evenly among the tortellini. Shredded white cheese is lightly sprinkled on top along with tiny green herb bits and coarse black pepper giving a speckled look on the dish. A silver spoon is partially dipped into the bowl on the right side. The bowl is set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Warm olive oil in a large pot over medium heat. Add minced garlic and chopped sun-dried tomatoes. Sauté until fragrant.
Step 2: Pour in chicken broth and add oregano, basil, and thyme. Simmer for 5 to 7 minutes.
Step 3: Add cheese tortellini and cook according to package instructions, usually 4 to 5 minutes.
Step 4: Stir in baby spinach and allow to wilt. Pour in heavy cream and stir to combine.
Step 5: Remove from heat, stir in Parmesan cheese, and season with salt and pepper. Serve warm.

Tips & Variations

Use fresh tortellini for a softer texture or frozen for convenience; both work well in this soup.
For a vegetarian version, substitute vegetable broth and omit the Parmesan or use a plant-based alternative.
Add crushed red pepper flakes for a subtle spicy kick.
Garnish with fresh basil or extra Parmesan for added flavor and color.

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 curdling. Avoid boiling after adding cream to maintain a smooth texture.

How to Serve

A white bowl filled with creamy orange-colored soup with soft yellow tortellini floating on top, each piece plump and folded. Bright green spinach leaves and deep red sun-dried tomatoes are mixed throughout the soup, adding texture and color contrasts. The soup is sprinkled with finely shredded cheese, cracked black pepper, and small bits of chopped herbs scattered evenly on the surface. A silver spoon is partially dipped into the right side of the bowl. The bowl sits on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

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 small pasta shapes like gnocchi, ravioli, or even small shells. Cooking times may vary based on the pasta used.

Is it possible to make this soup dairy-free?

To make this recipe dairy-free, use a plant-based cream alternative and a dairy-free Parmesan substitute. Also, check that your tortellini does not contain cheese or opt for a suitable vegan pasta.