Creamy Tuscan Garlic Tortellini Soup
A cozy, creamy soup featuring garlic, sun-dried tomatoes, fresh spinach, and cheese-filled tortellini, perfect for a comforting fall dinner.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Tuscan, Italian
Ingredients
Scale
- 12 ounces cheese tortellini (fresh or frozen)
- 2 tablespoons extra virgin olive oil
- 4–5 cloves garlic, minced
- 1 medium yellow onion, finely chopped
- 1/3 cup sun-dried tomatoes, chopped (packed in oil)
- 4 cups fresh baby spinach
- 4 cups (960 ml) low sodium chicken or vegetable broth
- 1 cup (240 ml) heavy cream
- 1/2 cup grated Parmesan cheese, plus extra for garnish
- 1 teaspoon dried Italian herbs (basil, oregano, thyme blend)
- Pinch of red pepper flakes (optional)
- Salt and black pepper to taste
Instructions
- Prep your ingredients by mincing garlic, chopping onion and sun-dried tomatoes, roughly chopping spinach if needed, and grating Parmesan cheese.
- Heat olive oil over medium heat in a large Dutch oven. Sauté onion until softened and translucent, about 3-4 minutes.
- Add minced garlic and cook for 1-2 minutes until fragrant, avoiding browning.
- Stir in sun-dried tomatoes and dried Italian herbs; cook for 2 minutes to infuse flavors.
- Pour in broth and bring to a gentle simmer over medium-high heat; cook uncovered for 5 minutes.
- Add tortellini to the simmering broth and cook according to package instructions (7-9 minutes for fresh), stirring occasionally.
- Reduce heat to low; stir in spinach and heavy cream until spinach wilts and soup is creamy, about 3 minutes.
- Add grated Parmesan cheese and season with salt, black pepper, and red pepper flakes if using. Adjust seasoning to taste.
- Serve hot, garnished with extra Parmesan and fresh herbs if desired.
Notes
If soup is too thick, add a splash of broth or water to loosen. Avoid burning garlic to prevent bitterness. Use fresh tortellini for best texture; frozen tortellini may require slightly longer cooking. Wilt spinach last to maintain color and texture. For dairy-free, substitute heavy cream with coconut or cashew cream and Parmesan with nutritional yeast. Tortellini can be swapped for gluten-free or low-carb alternatives like zucchini noodles.
Nutrition
- Serving Size: About 1.5 cups per s
- Calories: 375
- Sugar: 4
- Sodium: 600
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 30
- Fiber: 3
- Protein: 14
Keywords: Tuscan soup, creamy tortellini soup, garlic soup, fall dinner, cozy soup, easy soup recipe, cheesy tortellini, comfort food