Creamy Tuscan Garlic Tortellini Soup: 5 Terrific Reasons You’ll Love It

 This Creamy Tuscan Garlic Tortellini Soup answers the call. It’s rich, silky, and bright with sun-dried tomato and spinach comfort food that doesn’t take all day. If you want another creamy weeknight winner, try this similar Creamy Italian Sausage Gnocchi Soup for variety.

Why You’ll Love This Recipe

• Ready fast for busy weeknights
• Uses simple pantry staples and frozen tortellini
• Rich, creamy texture with bright tomato and spinach notes
• Crowd-pleasing comfort food that feels fancy but is easy

Ingredients of Creamy Tuscan Garlic Tortellini Soup

• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 cup chopped sun-dried tomatoes
• 4 cups chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 9 ounces cheese tortellini (fresh or frozen)
• 2 cups baby spinach
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• Salt and freshly ground black pepper, to taste

Step-by-Step Instructions of Creamy Tuscan Garlic Tortellini Soup

1. Heat the olive oil in a large pot over medium heat.
2. Sauté the minced garlic until fragrant, about 30 seconds to 1 minute.
3. Add the chopped sun-dried tomatoes and cook 1–2 minutes to release their flavor.
4. Pour in the chicken broth and stir in oregano, basil, and thyme. Bring to a gentle simmer.
5. Add the tortellini and cook according to package directions until tender (usually 3–5 minutes for fresh, a bit longer for frozen).
6. Stir in the baby spinach and cook until wilted, about 1–2 minutes.
7. Reduce the heat to low and pour in the heavy cream, stirring to combine. Warm through without boiling.
8. Mix in the grated Parmesan, then taste and adjust with salt and pepper. Serve hot.

Tips for Success

• Use good-quality sun-dried tomatoes packed in oil for the best flavor.
• Add the cream off the boil and keep on low heat to prevent curdling.
• Taste and salt at the end because Parmesan and sun-dried tomatoes add saltiness.

Substitutions & Variations of Creamy Tuscan Garlic Tortellini Soup

To Make It Vegan/Gluten-Free:

• Use dairy-free cream (like full-fat coconut milk or cashew cream) and vegan Parmesan.
• Swap cheese tortellini for gluten-free or vegan tortellini, or use chickpea pasta tortellini for both gluten-free and higher protein.

Variations:

• Stir in cooked shredded chicken or Italian sausage for added protein.
• Add a pinch of red pepper flakes for heat.
• Swap sun-dried tomatoes for roasted red peppers for a milder, sweet note.

Storage Instructions of Creamy Tuscan Garlic Tortellini Soup

Refrigerator:

• Store in an airtight container for up to 3–4 days. Reheat gently on the stove so the cream stays smooth.

Freezer:

• This soup is best frozen without the tortellini (pasta can get mushy). Freeze the base for up to 3 months; thaw and reheat, then cook fresh tortellini to add before serving.

Make-Ahead:

• Make the soup base a day ahead. Reheat and finish with cream, Parmesan, spinach, and fresh tortellini when ready to serve.

Frequently Asked Questions (FAQ) of Creamy Tuscan Garlic Tortellini Soup

Can I use frozen spinach instead of fresh?
Yes. Add frozen spinach earlier and give it a few extra minutes to heat through and release liquid.

How can I make this lighter?
Use half-and-half or a mix of milk and a small splash of cream instead of full heavy cream, and reduce the Parmesan slightly.

Can I add protein to make it a full meal?
Absolutely stir in cooked chicken, Italian sausage, or cannellini beans for extra protein.

Final Toughts

This Creamy Tuscan Garlic Tortellini Soup hits all the marks: quick, creamy, and full of comforting Tuscan flavor. Give it a try on a busy weeknight and see how it can lift a simple dinner into something special. If you make it, please leave a comment and a star rating so others know how it turned out!

Creamy Tuscan Garlic Tortellini Soup

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A quick and comforting soup featuring cheese tortellini, sun-dried tomatoes, and spinach in a rich, creamy broth.

• Total Time: 30 minutes
• Yield: 4 servings

Ingredients

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• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 cup chopped sun-dried tomatoes
• 4 cups chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 9 ounces cheese tortellini (fresh or frozen)
• 2 cups baby spinach
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• Salt and freshly ground black pepper, to taste

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Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Sauté the minced garlic until fragrant, about 30 seconds to 1 minute.
3. Add the chopped sun-dried tomatoes and cook for 1–2 minutes to release their flavor.
4. Pour in the chicken broth and stir in oregano, basil, and thyme. Bring to a gentle simmer.
5. Add the tortellini and cook according to package directions until tender (usually 3–5 minutes for fresh, a bit longer for frozen).
6. Stir in the baby spinach and cook until wilted, about 1–2 minutes.
7. Reduce the heat to low and pour in the heavy cream, stirring to combine. Warm through without boiling.
8. Mix in the grated Parmesan, then taste and adjust with salt and pepper. Serve hot.

Notes

Use high-quality sun-dried tomatoes for the best flavor. To make it vegan/gluten-free, substitute with dairy-free cream and vegan Parmesan, and use gluten-free tortellini.

• Author: soukaina
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian