Creamy Tuscan Garlic Tortellini Soup is a delightful bowl filled with tender cheese tortellini, rich cream, sun-dried tomatoes, and fresh spinach all cozying up in a garlicky broth. It’s the kind of soup that’s both comforting and full of flavor, perfect for warming you up on a chilly day.
I love making this soup when I want something simple but special. The garlic and sun-dried tomatoes give it such a wonderful depth, and the creamy base makes every spoonful smooth and satisfying. Adding fresh spinach is a great way to sneak in some greens without taking away from the creamy goodness. Whenever I blend the ingredients, the aroma fills the kitchen, making it hard to wait to eat!
My favorite way to serve this soup is with a crusty piece of bread for dunking. It’s the perfect match because the bread soaks up all that creamy, garlicky flavor. This soup is a hit every time I bring it out, whether it’s for a family dinner or a casual get-together with friends. I always find myself looking forward to leftovers the next day because the flavors seem to get even better after sitting for a while.
Key Ingredients & Substitutions
Cheese Tortellini: This pasta is the heart of the soup. Fresh or refrigerated tortellini works best for a chewy texture. If you can’t find tortellini, ravioli or tortellini with spinach filling are good options.
Sun-Dried Tomatoes: These add a sweet and tangy flavor. You can use oil-packed or dry sun-dried tomatoes, but if dry, soak them in hot water first. Cherry tomatoes or roasted red peppers can be a fresh substitute.
Heavy Cream: It makes the soup rich and creamy. For a lighter option, try half-and-half or coconut milk. Keep in mind the soup will be less thick.
Fresh Spinach: Adds color and a mild earthly taste. Baby kale or Swiss chard work well too. If you only have frozen spinach, thaw and drain it well before adding.
Parmesan Cheese: This adds a salty depth and creaminess. Pecorino Romano or Grana Padano can be swapped in. For a dairy-free option, skip this or use nutritional yeast.
How to Get the Creamy Texture Without Curdling?
Adding cream to hot soup needs care to avoid curdling. Here’s how I do it:
- Lower the heat to low before stirring in the cream.
- Pour in the cream slowly while stirring continuously.
- Don’t let the soup boil once cream is added; keep it just warm.
- If you want extra smoothness, stir in the cheese gradually.
- Cooking tortellini right in the broth helps thicken it naturally as the starch is released.
These simple steps help keep the soup silky and comforting every time.
Equipment You’ll Need
- Large pot or Dutch oven – great for sautéing and simmering the soup all in one place.
- Wooden spoon – perfect for stirring without scratching your pot.
- Measuring cups and spoons – to get your broth, cream, and spices just right.
- Chef’s knife and cutting board – for chopping garlic, onion, sun-dried tomatoes, and spinach easily.
- Ladle – makes serving the soup into bowls neat and simple.
Flavor Variations & Add-Ins
- Swap cheese tortellini with spinach or mushroom-filled tortellini for a different taste and texture.
- Add cooked Italian sausage or grilled chicken for extra protein and a heartier soup.
- Stir in some roasted red peppers or artichoke hearts to boost the veggie goodness.
- Use fresh basil or thyme instead of Italian seasoning for a fresh herbal twist.
Creamy Tuscan Garlic Tortellini Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1/2 cup sun-dried tomatoes, chopped
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 1 cup heavy cream
- 1 package (about 9 ounces) refrigerated cheese tortellini
- 3 cups fresh spinach, chopped
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1/2 cup freshly grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes around 30 minutes from start to finish. Most of the time is spent preparing the fresh ingredients and allowing the tortellini to cook tenderly in the rich broth. It’s a quick and easy soup that’s perfect for a comforting meal on any day.
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Add the minced garlic and finely chopped onion. Cook them gently, stirring often, until they are fragrant and soft, usually about 3 to 4 minutes. This will give your soup a wonderful base of flavor.
2. Add Sun-Dried Tomatoes and Simmer:
Stir in the chopped sun-dried tomatoes and cook for another 1 to 2 minutes to let their sweet, tangy flavor infuse. Then pour in the chicken broth and bring everything to a simmer. Next, add the Italian seasoning, red pepper flakes if you like a little heat, and season with salt and pepper to taste. Stir everything well.
3. Cook Tortellini and Finish Soup:
Add the cheese tortellini directly into the simmering broth. Cook according to the package instructions, usually about 7 to 9 minutes, until the tortellini are tender and cooked through. When the tortellini are nearly done, lower the heat and stir in the heavy cream. Next, add the fresh chopped spinach and cook just until it wilts, about 2 minutes. Finally, stir in the freshly grated Parmesan cheese so it melts smoothly into the creamy soup. Taste and adjust any seasonings if needed.
4. Serve and Enjoy:
Ladle the soup into bowls. Garnish each serving with some chopped fresh parsley, a sprinkle of Parmesan, and a pinch of freshly ground black pepper. Serve your delicious Creamy Tuscan Garlic Tortellini Soup hot, with crusty bread or garlic knots on the side for a cozy meal that warms your heart.
Can I Use Frozen Tortellini Instead of Refrigerated?
Yes! Just thaw frozen tortellini before adding it to the soup, or cook it a minute or two longer in the broth until tender. Keep an eye on it so it doesn’t overcook.
How Can I Make This Soup Vegetarian?
Simply swap the chicken broth for vegetable broth and ensure your tortellini doesn’t contain any meat. You can also add extra veggies like mushrooms or zucchini for more heartiness.
What’s the Best Way to Store Leftovers?
Cool the soup completely, then store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep it creamy.
Can I Freeze Creamy Tortellini Soup?
It’s best to freeze before adding the cream and cheese because dairy can separate after freezing. Freeze the broth and tortellini mixture, then add cream and cheese fresh when reheating for the best texture.
