Creamy Tuscan Garlic Tortellini Soup
A delightful soup that combines hearty tortellini with a creamy broth flavored with Tuscan herbs, garlic, and vibrant vegetables.
Ingredients
For the soup base
- 2 tablespoons olive oil Extra virgin recommended for better flavor.
- 4 cloves garlic, minced
- 1/2 cup chopped sun-dried tomatoes Packed in oil adds more flavor.
For the broth
- 4 cups chicken broth Homemade broth recommended for richer flavor.
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
For the soup
- 9 ounces cheese tortellini Fresh or frozen tortellini works.
- 2 cups baby spinach
- 1 cup heavy cream Can substitute with half-and-half for a lighter option.
- 1/2 cup freshly grated Parmesan cheese For garnish and flavor enhancement.
- Salt and freshly ground black pepper, to taste
Instructions
Preparation
- Warm olive oil in a large pot over medium heat.
- Add minced garlic and chopped sun-dried tomatoes. Cook until fragrant and tomatoes soften.
Cooking
- Pour in the chicken broth, then stir in oregano, basil, and thyme. Let it simmer for 5 to 7 minutes.
- Add cheese tortellini and cook according to package instructions, usually about 4 to 5 minutes.
- Stir in fresh baby spinach and let it wilt. Then pour in the heavy cream and combine gently.
- Remove from heat, sprinkle with Parmesan cheese, season with salt and pepper, and stir gently before serving.
Notes
Serve warm with a sprinkle of extra Parmesan cheese and a dash of black pepper. Pairs well with crusty bread or a light salad. For storage, cool before transferring to an airtight container. Keeps in the refrigerator up to 3 days or freeze in portions, though tortellini may soften when reheated.