Description
Creamy Tuscan Garlic Tortellini Soup is a rich, Italian-inspired dish featuring cheese tortellini in a velvety cream broth with garlic, sun-dried tomatoes, Tuscan herbs, and fresh spinach. Quick, comforting, and perfect for cozy nights or easy entertaining.
Ingredients
Soup Base:
- 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
Pasta and Vegetables:
- 9 ounces cheese tortellini (fresh or frozen)
- 2 cups baby spinach
Dairy and Finishing:
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
Instructions
1. Warm olive oil in a large pot over medium heat. Add minced garlic and chopped sun-dried tomatoes. Sauté until garlic is fragrant and tomatoes are softened.
2. Pour in chicken broth and add oregano, basil, and thyme. Stir and let the mixture simmer for 5 to 7 minutes to develop flavor.
3. Add cheese tortellini to the pot. Cook according to package instructions, usually 4 to 5 minutes, until pasta is tender.
4. Stir in baby spinach and allow it to wilt slightly. Pour in heavy cream and stir to combine for a creamy texture.
5. Remove from heat, stir in freshly grated Parmesan cheese, and season with salt and pepper to taste. Serve warm.
Notes
Use fresh garlic for maximum flavor. Do not overcook the tortellini to preserve its texture. Simmer gently after adding cream to avoid curdling. Use high-quality chicken or vegetable broth. Add spinach at the end to keep it vibrant and nutrient-rich.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350
- Sugar: 3g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 55mg