Creamy Tuscan Garlic Tortellini Soup Recipe
Creamy Tuscan Garlic Tortellini Soup is a comforting and flavorful Italian-inspired dish featuring tender cheese tortellini simmered in a fragrant garlic and herb broth enriched with sun-dried tomatoes, baby spinach, heavy cream, and Parmesan cheese. This hearty soup is perfect for an easy dinner that feels indulgent yet comes together quickly on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
Scale
Sauté Base
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup chopped sun-dried tomatoes
Broth and Herbs
- 4 cups chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
Main Ingredients
- 9 ounces cheese tortellini (fresh or frozen)
- 2 cups baby spinach
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
Seasoning
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Heat Oil and Sauté Aromatics: Warm the olive oil in a large pot over medium heat. Add the minced garlic and chopped sun-dried tomatoes, sautéing until the garlic is fragrant and the tomatoes are softened, about 1-2 minutes.
- Add Broth and Herbs: Pour in the chicken broth and stir in dried oregano, basil, and thyme. Bring the mixture to a simmer and let it cook gently for 5 to 7 minutes to allow the flavors to meld.
- Cook Tortellini: Add the cheese tortellini to the pot. Cook according to the package instructions, generally around 4 to 5 minutes, until the tortellini are tender and cooked through.
- Add Spinach and Cream: Stir in the baby spinach and cook just until wilted. Pour in the heavy cream and stir gently to combine all ingredients into a creamy texture.
- Finish and Season: Remove the pot from heat. Stir in the freshly grated Parmesan cheese, then season the soup with salt and freshly ground black pepper to taste. Serve the soup warm for the best flavor and comfort.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Use fresh tortellini for the best texture, but frozen works well too.
- Adjust cream quantity for a lighter or richer soup depending on preference.
- Store leftovers in the refrigerator for up to 3 days; reheat gently to prevent curdling.
- Sun-dried tomatoes add a concentrated flavor; using oil-packed ones will add extra richness.
Keywords: Tuscan soup, Garlic tortellini soup, Creamy Italian soup, Cheese tortellini recipe, Sun-dried tomato soup
