Dinner

Creamy Tuscan Garlic Tortellini Soup Recipe

Name: Creamy Tuscan Garlic Tortellini Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 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 and freshly ground black pepper, to taste

ByLily Cross December 15, 2025December 15, 2025

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Introduction

This creamy Tuscan garlic tortellini soup is a comforting blend of tender pasta, flavorful herbs, and rich cream. It’s perfect for a cozy meal that feels indulgent yet simple to prepare. With fresh spinach and sun-dried tomatoes, it offers a delicious twist on classic Italian flavors.

A close-up view of a black bowl filled with creamy yellow soup showing five large tortellini pasta floating on top. The soup has small pieces of browned bacon and cubes of pale yellow potatoes scattered throughout a smooth, thick broth. Finely chopped green herbs and specks of black pepper are spread evenly over the surface, adding color contrast. A silver spoon rests inside the bowl on the right side. The bowl is placed on a white marbled textured surface. 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 the garlic is fragrant and the tomatoes are softened.
Step 2: Pour in the chicken broth and add dried oregano, basil, and thyme. Stir well and let the mixture simmer for 5 to 7 minutes to develop flavor.
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 but not overcooked.
Step 4: Stir in the baby spinach and allow it to wilt slightly. Pour in the heavy cream and stir to combine, creating a creamy texture.
Step 5: Remove the pot from heat. Stir in the freshly grated Parmesan cheese and season with salt and freshly ground black pepper to taste. Serve warm.

Tips & Variations

Use fresh garlic for a more vibrant flavor and avoid burning it during sautéing to keep the taste delicate.
Choose high-quality chicken or vegetable broth for a richer soup base.
Add the spinach at the end to preserve its bright color and nutrients.
Simmer gently after adding the cream to prevent it from curdling.
Substitute cheese tortellini with spinach or mushroom tortellini for different flavor profiles.

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 the soup when reheating.

How to Serve

A close-up view of a black bowl filled with creamy yellow tortellini soup, showing five visible tortellini pieces with a smooth, folded texture floating evenly in the thick soup. The soup has creamy light yellow and orange tones with small chunks of potato and bits of crispy browned bacon, scattered throughout. Green parsley flakes and specks of black pepper garnish the top, adding contrast to the smooth surface of the soup. A silver spoon rests inside the bowl on the right side. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use vegetable broth instead of chicken broth?

Yes, vegetable broth works well and makes the soup suitable for vegetarians if you use vegetarian tortellini.

Is it okay to freeze this soup?

Freezing is not recommended due to the cream, which can separate and become grainy upon thawing. It’s best enjoyed fresh or refrigerated for a few days.