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–+ servings
Tuscan Garlic Tortellini Soup

Warm and Creamy Tuscan Garlic Tortellini Soup Recipe

This Tuscan Garlic Tortellini Soup is a creamy, comforting delight that comes together in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Butter can be substituted for a richer taste
  • 4 cloves Garlic, minced Fresh garlic is ideal, but jarred can work in a pinch
  • 1/2 cup Sun-Dried Tomatoes, chopped Fresh tomatoes can be used if unavailable
  • 4 cups Chicken Broth Use vegetable broth for a vegetarian version
  • 1 teaspoon Dried Oregano Fresh herbs can be substituted using a conversion
  • 1 teaspoon Dried Basil Same substitution rule applies as oregano
  • 1/2 teaspoon Dried Thyme Use fresh thyme (1 teaspoon) as an alternative
For the Soup's Heart
  • 9 ounces Cheese Tortellini Fresh or frozen; try swapping with other pasta shapes
  • 2 cups Baby Spinach Kale or Swiss chard can be used
For Creaminess
  • 1 cup Heavy Cream Half-and-half or non-dairy options can be lighter substitutes
  • 1/2 cup Parmesan Cheese, grated Pecorino or nutritional yeast are good alternatives
Final Touches
  • Salt Essential for seasoning
  • Pepper Essential for seasoning

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering. Add 4 cloves of minced garlic and ½ cup of chopped sun-dried tomatoes, sauté for about 2 minutes until fragrant and the garlic is soft but not browned.
  2. Pour in 4 cups of chicken broth, stirring in 1 teaspoon of dried oregano, 1 teaspoon of dried basil, and ½ teaspoon of dried thyme. Bring the mixture to a gentle simmer over medium heat, allowing it to meld and cook for around 5-7 minutes.
  3. Add 9 ounces of cheese tortellini to the simmering broth, cooking according to package instructions for about 4-5 minutes until the tortellini float to the top.
  4. Once the tortellini is cooked, stir in 2 cups of baby spinach, allowing it to wilt for about 1-2 minutes. Next, drizzle in 1 cup of heavy cream, mixing gently until fully incorporated.
  5. Remove the pot from heat and fold in ½ cup of grated Parmesan cheese. Stir until melted and smooth, then season with salt and pepper to taste.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 12gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 1500IUVitamin C: 15mgCalcium: 250mgIron: 2mg

Notes

Avoid browning the garlic; burnt garlic can make your soup taste bitter. If you like a thinner soup, add more broth during cooking. Store leftovers in an airtight container for up to 3 days.

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