Creamy Tuscan Garlic Tortellini Soup Recipe

Introduction

Creamy Tuscan Garlic Tortellini Soup is a comforting and flavorful dish perfect for any day of the week. Featuring tender cheese tortellini, vibrant spinach, and a rich, garlicky broth, this soup delivers warmth and satisfaction 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 the garlic is fragrant and the tomatoes are softened.
2. Step 2: Pour in chicken broth and add dried oregano, basil, and thyme. Stir to combine 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 the package instructions, usually about 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 the soup 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 maximum flavor and add it gently to avoid burning.
• Do not overcook the tortellini to preserve its tender texture.
• Simmer gently after adding cream to prevent curdling and maintain a smooth consistency.
• Use high-quality chicken or vegetable broth to enhance the soup’s depth of flavor.
• Add spinach at the end to keep it vibrant and nutrient-rich.
• For a vegetarian option, substitute vegetable broth and use cheese tortellini without eggs.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid separating the cream. If the soup thickens after refrigeration, add a splash of broth or water when reheating to restore the desired consistency.

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, but be sure to thaw and drain it well before adding to the soup to avoid excess water diluting the flavor.

Can I make this soup vegan?

To make a vegan version, substitute the chicken broth with vegetable broth, use dairy-free cream alternatives, and replace Parmesan with a plant-based cheese or nutritional yeast.

Creamy Tuscan Garlic Tortellini Soup Recipe

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★★★★★

4.6 from 125 reviews

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

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Description

This Creamy Tuscan Garlic Tortellini Soup is a rich, comforting Italian-inspired dish featuring tender cheese tortellini, fresh baby spinach, and a flavorful garlic and sun-dried tomato broth enriched with creamy Parmesan. Perfect as a cozy appetizer or light meal, it combines aromatic herbs with a luscious texture that is sure to delight.

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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. Prepare the base: Warm olive oil in a large pot over medium heat. Add minced garlic and chopped sun-dried tomatoes, sautéing until the garlic becomes fragrant and the tomatoes soften, which helps release their rich flavors.
2. Simmer the broth: Pour in chicken broth, then add dried oregano, dried basil, and dried thyme. Stir to combine, then allow the mixture to simmer gently for 5 to 7 minutes to let the flavors meld together beautifully.
3. Cook the tortellini: Add the cheese tortellini to the simmering soup. Cook according to package directions, typically 4 to 5 minutes, until the pasta is tender but still holds its shape, ensuring a perfect texture.
4. Add spinach and cream: Stir in the baby spinach and let it wilt slightly, preserving its vibrant color and nutrients. Then pour in the heavy cream and stir thoroughly to create a smooth, creamy broth.
5. Finish and season: Remove the pot from heat and immediately stir in the freshly grated Parmesan cheese. Season the soup with salt and freshly ground black pepper to taste. Serve the soup warm for a comforting and flavorful meal.

Notes

• Use fresh garlic for maximum flavor and aroma.
• Avoid overcooking the tortellini to keep a tender yet firm texture.
• Simmer gently after adding cream to prevent curdling.
• Use high-quality chicken or vegetable broth to enhance the soup’s depth of flavor.
• Add spinach at the end to retain its vibrant green color and nutrients.

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

Keywords: Tuscan, Garlic, Tortellini, Soup, Creamy, Italian, Comfort Food, Easy Soup, Spinach