Creamy Tuscan Garlic Tortellini Soup Recipe

Introduction

Creamy Tuscan Garlic Tortellini Soup is a comforting and flavorful dish perfect for chilly days. This rich soup combines tender cheese tortellini, fresh spinach, and a savory garlic tomato broth finished with cream and Parmesan for a satisfying meal.

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 the soup.
• Do not overcook the tortellini to preserve its texture and prevent it from becoming mushy.
• Simmer gently after adding cream to avoid curdling.
• Use high-quality chicken or vegetable broth for a richer taste.
• Add spinach at the end to keep it vibrant and nutrient-rich.
• For a vegetarian option, substitute vegetable broth for chicken broth.

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 freezing, as the cream may curdle when thawed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach if fresh is not available. Thaw and drain it well before adding to the soup to avoid excess water.

Can I substitute the cheese tortellini with another pasta?

Cheese tortellini is recommended for its creamy filling, but you can substitute with other filled pastas like ravioli or small pasta shapes like rotini. Adjust cooking times accordingly.

Creamy Tuscan Garlic Tortellini Soup Recipe

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★★★★★

4.5 from 125 reviews

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

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Description

This creamy Tuscan garlic tortellini soup is a rich and flavorful Italian-inspired dish featuring tender cheese tortellini simmered in a fragrant broth with sun-dried tomatoes, fresh spinach, and herbs, finished with heavy cream and Parmesan for a luscious and comforting experience perfect for any season.

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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. Warm olive oil and sauté garlic and sun-dried tomatoes: Heat the olive oil in a large pot over medium heat. Add the minced garlic and chopped sun-dried tomatoes and sauté until the garlic becomes fragrant and the tomatoes soften, creating the aromatic base of the soup.
2. Simmer the broth with herbs: Pour in the chicken broth and add the dried oregano, basil, and thyme. Stir the mixture well and let it simmer gently for 5 to 7 minutes to allow the flavors to meld together deeply.
3. Cook the tortellini: Add the cheese tortellini to the pot and cook according to package instructions, typically for 4 to 5 minutes, until the pasta is tender but still holding its shape, infusing the soup with its creamy filled texture.
4. Wilt spinach and add cream: Stir in the baby spinach and allow it to wilt slightly. Pour in the heavy cream and stir carefully to combine, giving the soup a rich and velvety consistency.
5. Finish with Parmesan and seasoning: Remove the pot from heat, then stir in the freshly grated Parmesan cheese. Season the soup with salt and freshly ground black pepper to taste. Serve warm for a comforting meal.

Notes

• Use fresh garlic for maximum flavor impact.
• Do not overcook the tortellini to maintain a pleasant texture.
• Simmer gently after adding cream to prevent it from curdling.
• Choose high-quality chicken or vegetable broth for richer taste.
• Add spinach at the end to keep it vibrant green and nutrient-rich.

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

Keywords: Tuscan garlic soup, creamy tortellini soup, Italian soup recipe, easy tortellini soup, sun-dried tomato soup