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Creamy Tuscan Garlic Tortellini Soup

A delightful soup that combines hearty tortellini with a creamy broth flavored with Tuscan herbs, garlic, and vibrant vegetables.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 450
Ingredients Method Notes

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

Method
 

Preparation
  1. Warm olive oil in a large pot over medium heat.
  2. Add minced garlic and chopped sun-dried tomatoes. Cook until fragrant and tomatoes soften.
Cooking
  1. Pour in the chicken broth, then stir in oregano, basil, and thyme. Let it simmer for 5 to 7 minutes.
  2. Add cheese tortellini and cook according to package instructions, usually about 4 to 5 minutes.
  3. Stir in fresh baby spinach and let it wilt. Then pour in the heavy cream and combine gently.
  4. 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.