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Creamy Tuscan Garlic Tortellini Soup

A comforting and creamy soup featuring garlic, spinach, and cheese tortellini, perfect for cold weather and quick weeknight dinners.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 420
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 8 oz cheese tortellini (fresh or frozen) Feel free to use frozen tortellini; it holds up beautifully.
  • 4 cloves garlic, minced
  • 1 cup heavy cream Dairy-free alternatives can be used.
  • 2 cups fresh spinach Can be substituted with kale or Swiss chard.
  • 4 cups low-sodium vegetable broth Ensure it's vegetable-based for a vegetarian option.
  • 1 cup diced tomatoes (canned or fresh)
  • ½ cup grated Parmesan cheese Optional for serving.
  • 2 tsp Italian seasoning
  • 2 tbsp extra virgin olive oil
  • to taste Salt and pepper

Method
 

Cooking
  1. In a large pot over medium heat, add the extra virgin olive oil.
  2. Sauté the minced garlic for about one minute until it’s fragrant but not browned.
  3. Pour in the vegetable broth and add the diced tomatoes. Stir well and bring to a simmer.
  4. Gradually stir in the heavy cream until everything is perfectly blended.
  5. Add the cheese tortellini and cook according to package instructions, usually about 4-5 minutes, until tender.
  6. Just before serving, fold in the fresh spinach until it wilts down.
  7. Season with salt, pepper, and a touch more Italian seasoning to taste. Serve hot, topped with grated Parmesan cheese.

Notes

Serve with rustic bread for dipping or a side salad for a complete meal. If storing leftovers, cool before refrigerating; lasts 3-4 days in the fridge or 2-3 months in the freezer.