Description
A rich and creamy Tuscan-inspired garlic tortellini soup featuring sun-dried tomatoes, fresh baby spinach, and a blend of Italian herbs simmered in chicken broth, finished with heavy cream and Parmesan cheese for a comforting and flavorful meal.
Ingredients
Scale
Main Ingredients
- 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
- 9 ounces cheese tortellini (fresh or frozen)
- 2 cups baby spinach
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
Instructions
- Sauté the Garlic and Sun-Dried Tomatoes: Warm olive oil in a large pot over medium heat. Add the minced garlic and chopped sun-dried tomatoes and cook until the garlic becomes fragrant and the tomatoes soften, releasing their sweet and tangy flavors which form the base of the soup.
- Add Broth and Herbs: Pour in the chicken broth, then stir in dried oregano, dried basil, and dried thyme. Allow the mixture to simmer gently for 5 to 7 minutes to let the Tuscan herbs infuse the broth and develop a savory aroma.
- Cook the Tortellini: Add the cheese tortellini directly into the simmering broth. Cook according to the package instructions, generally about 4 to 5 minutes, until the tortellini are tender yet slightly firm to the bite.
- Stir in Baby Spinach and Cream: When the tortellini are nearly done, stir in the fresh baby spinach and let it wilt gently. Then, pour in the heavy cream and stir carefully to combine, achieving a rich and creamy texture for the soup.
- Finish with Parmesan and Season: Remove the soup from heat, sprinkle the freshly grated Parmesan cheese on top, and season with salt and freshly ground black pepper to taste. Give the soup a gentle stir before serving to evenly distribute the flavors.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Sun-dried tomatoes packed in oil can add extra richness; drain slightly if preferred less oily.
- Fresh tortellini cooks faster than frozen, so adjust cooking time accordingly.
- To make it lighter, reduce heavy cream or substitute with half-and-half, though it will lessen the richness.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to avoid curdling the cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Sautéing, Simmering
- Cuisine: Italian, Tuscan
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 370 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 65 mg
Keywords: Creamy Tuscan Garlic Tortellini Soup, Tuscan Soup, Garlic Tortellini Soup, Italian Soup, Creamy Tortellini Soup
