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.