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Creamy Tuscan Tortellini Soup: A Cozy Italian Delight
If you’ve ever dreamed of a comforting, rich, and hearty soup that feels like a warm hug in a bowl, Creamy Tuscan Tortellini Soup is exactly what you need. This Italian-inspired recipe combines cheese-filled tortellini, tender spinach, sun-dried tomatoes, and a velvety garlic Parmesan broth. Perfect for chilly evenings, weeknight dinners, or anytime you crave a creamy, soul-satisfying dish.
Not only is this soup indulgent and flavorful, but it’s also surprisingly simple to make. With just one pot, a few fresh ingredients, and minimal prep, you can serve a restaurant-quality soup at home. Let’s dive into everything you need to know to make the ultimate Creamy Tuscan Tortellini Soup.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup sun-dried tomatoes, sliced
- 2 cups fresh spinach, roughly chopped
- 1 package (9–12 oz) cheese tortellini
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for garnish
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, for garnish
Instructions
- Sauté aromatics – Heat olive oil in a large pot over medium heat. Add onion and cook until translucent, about 3–4 minutes. Add garlic and cook for another 30 seconds until fragrant.
- Build the broth – Pour in chicken or vegetable broth, then stir in sun-dried tomatoes and Italian seasoning. Bring to a gentle boil.
- Cook the tortellini – Add cheese tortellini to the simmering broth. Cook according to package directions until al dente, usually 3–5 minutes.
- Add spinach and cream – Stir in fresh spinach and heavy cream. Simmer gently for 2–3 minutes until spinach wilts and the soup becomes creamy.
- Incorporate Parmesan – Add grated Parmesan, stirring until melted and fully incorporated. Taste and season with salt, pepper, and optional red pepper flakes.
- Serve and garnish – Ladle soup into bowls and top with extra Parmesan and fresh basil leaves. Serve immediately with crusty bread or garlic bread for dipping.
Tips for the Perfect Tuscan Tortellini Soup
- Cheese Tortellini: Use fresh or frozen tortellini for best results. They hold up well in the soup and add extra creaminess.
- Sun-Dried Tomatoes: Opt for the oil-packed variety for richer flavor. If using dry, soak them in warm water for 10 minutes before adding.
- Cream Alternative: For a lighter version, substitute half-and-half or whole milk for heavy cream. The soup will be slightly less rich but still delicious.
- Make Ahead: The soup can be made a day in advance. Reheat gently on the stove to prevent cream from curdling.
- Vegetarian Version: Replace chicken broth with vegetable broth and use cheese tortellini without meat filling.
Variations
- Chicken Tuscan Tortellini Soup: Add shredded rotisserie chicken in step 4 for extra protein.
- Spicy Tuscan Tortellini Soup: Increase crushed red pepper flakes and add a pinch of smoked paprika for a smoky heat.
- Pesto Infusion: Swirl 1–2 tablespoons of basil pesto into the soup just before serving for a vibrant flavor boost.
Serving Suggestions
- Pair with garlic bread or focaccia for a hearty meal.
- Serve alongside a simple Caesar salad for a complete Italian-inspired dinner.
- For entertaining, serve in mini soup bowls as an elegant appetizer.
Fun Facts & Cultural Context
Tuscan cuisine is celebrated for its simplicity and high-quality ingredients. Spinach, sun-dried tomatoes, garlic, and Parmesan are staples in Tuscany, creating dishes that are both comforting and deeply flavorful. Tortellini, originating from the Emilia-Romagna region, traditionally contain meat or cheese fillings, making them a perfect addition to rich soups. Combining these elements results in a dish that is truly Italian in both flavor and heart.
Why You’ll Love This Soup
- Quick & Easy: Ready in under 30 minutes for weeknight dinners.
- Comfort Food: Creamy, cheesy, and hearty — perfect for cold days.
- Customizable: Adapt easily with chicken, different veggies, or spice levels.
- Family-Friendly: Loved by kids and adults alike.
Whether you enjoy it as a main course or a starter, Creamy Tuscan Tortellini Soup will quickly become a household favorite.
Creamy Tuscan Tortellini Soup
A rich, creamy Italian soup with cheese tortellini, spinach, and sun-dried tomatoes in a Parmesan-infused broth.
Equipment
- Large pot
- Cutting board
- Knife
- Wooden spoon
Ingredients
Soup Ingredients
- 1 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup sun-dried tomatoes, sliced
- 2 cups fresh spinach, chopped
- 9-12 oz cheese tortellini fresh or frozen
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese plus extra for garnish
- 1 tsp Italian seasoning
- 1/2 tsp crushed red pepper flakes optional
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until translucent, about 3-4 minutes. Add garlic and cook for another 30 seconds.
- Pour in chicken or vegetable broth, stir in sun-dried tomatoes and Italian seasoning. Bring to a gentle boil.
- Add cheese tortellini and cook according to package directions until al dente, usually 3-5 minutes.
- Stir in fresh spinach and heavy cream. Simmer gently for 2-3 minutes until spinach wilts and soup is creamy.
- Add grated Parmesan, stirring until melted and incorporated. Season with salt, pepper, and optional red pepper flakes.
- Ladle soup into bowls and garnish with extra Parmesan and fresh basil leaves. Serve immediately.
Notes
Can be made a day ahead and reheated gently. Substitute half-and-half for a lighter version.
