Creamy Tuscan Garlic Tortellini Soup

A warm and comforting soup that combines creamy textures and rich flavors from sun-dried tomatoes, spinach, and cheese tortellini.

Print Recipe

Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Main Course, Soup

Cuisine: Italian

Calories: 450

Ingredients Method Nutrition Notes

Ingredients

Base Ingredients

2 tablespoons olive oil Use good quality extra virgin olive oil for best flavor.
4 cloves garlic, minced Essential for flavor.
1/2 cup chopped sun-dried tomatoes Contributes earthy flavor.
4 cups chicken broth Can substitute with vegetable broth for a vegetarian option.
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
9 ounces cheese tortellini Can use fresh or frozen tortellini.
2 cups baby spinach Adds nutrients and color.
1 cup heavy cream For richness.
1/2 cup freshly grated Parmesan cheese Enhances creaminess and flavor.
to taste Salt and freshly ground black pepper Adjust to personal preference.

Method

Preparation

Warm olive oil in a large pot over medium heat. Add minced garlic and chopped sun-dried tomatoes. Sauté for about 1-2 minutes until fragrant.
Pour in chicken broth and add dried oregano, basil, and thyme. Allow to simmer for 5-7 minutes.
Add cheese tortellini to the pot and cook according to package instructions, usually 4-5 minutes, until tender. Do not overcook.
Stir in baby spinach and let wilt. Pour in heavy cream and mix well. Remove from heat and stir in freshly grated Parmesan cheese. Adjust seasoning with salt and pepper.
Ladle into bowls, garnishing with extra Parmesan and a sprinkle of black pepper if desired.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 40gProtein: 20gFat: 25gSaturated Fat: 15gSodium: 900mgFiber: 2gSugar: 3g

Notes

Store leftovers in an airtight container for 3-4 days in the fridge, or freeze for up to 3 months. Add lemon juice before serving to brighten flavors.

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