This Creamy Tuscan Garlic Tortellini Soup is a rich and comforting bowl full of cheesy tortellini, fresh spinach, sun-dried tomatoes, and a creamy garlic-infused broth that feels like a warm hug. The mix of tender pasta with the slight tang of sun-dried tomatoes and the brightness of spinach makes every spoonful just a little bit special.
I love making this soup on chilly evenings because it feels like a little treat without any fuss. The garlic adds such a lovely flavor that fills the kitchen while it cooks, and the cream gives it that smooth, dreamy texture I can’t get enough of. Making it is pretty straightforward too, which is a big plus when you want something cozy fast.
My favorite way to enjoy this soup is with a simple side of crusty bread to soak up all the creamy goodness. It’s also perfect for sharing with friends or family because it’s comforting but doesn’t take forever to prepare. Whenever I make this, it always feels like a special little moment of calm and warmth around the table.
Key Ingredients & Substitutions
Cheese Tortellini: This pasta is the heart of the soup. Use fresh or refrigerated cheese tortellini for the best texture. If you can’t find tortellini, cheese ravioli or small filled pasta work well as substitutes.
Sun-Dried Tomatoes: These add a wonderful tang and depth. Oil-packed sun-dried tomatoes are softer and more flavorful, but if you only have dry-packed, soak them in warm water before using.
Spinach: Fresh baby spinach adds color and a mild, fresh taste. You can swap with kale or Swiss chard for a different but tasty leafy green.
Heavy Cream: It gives the soup that creamy, luscious texture. For a lighter option, try half-and-half or coconut cream for a dairy-free twist.
Parmesan Cheese: Freshly grated Parmesan melts better and has richer flavor than pre-grated. Pecorino Romano is a nice alternative if you want something a bit sharper.
How Do I Get the Perfect Garlic and Onion Base for the Soup?
Garlic and onion start this soup’s flavor, so getting them right is key. Here’s how to do it:
- Heat olive oil over medium heat until shimmering but not smoking.
- Add finely chopped onion first and sauté gently for 2-3 minutes until it’s translucent.
- Add minced garlic and stir often, cooking for just 1-2 minutes to avoid burning it, which can taste bitter.
- Once fragrant and soft, you’re ready to add sun-dried tomatoes and continue with the recipe.
Taking your time with this base really builds a depth of flavor that shines through in the creamy soup.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for sautéing and simmering the soup all in one place.
- Wooden spoon or silicone spatula – great for stirring the soup gently without scratching your pot.
- Knife and cutting board – for chopping garlic, onion, sun-dried tomatoes, and parsley easily.
- Measuring cups and spoons – to get your broth, cream, and seasonings just right.
- Grater – for fresh Parmesan cheese, which melts better and tastes fresher than pre-grated.
Flavor Variations & Add-Ins
- Swap cheese tortellini for spinach or mushroom tortellini to add different textures and flavors.
- Add cooked Italian sausage or shredded chicken for extra protein and a heartier soup.
- Use kale instead of spinach for a firmer, earthier leafy green that holds up well in soup.
- Stir in a pinch of smoked paprika or a dash of nutmeg to give the broth a warm, unique twist.
Creamy Tuscan Garlic Tortellini Soup
Ingredients You’ll Need:
Soup Base:
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 small yellow onion, finely chopped
- 1/2 cup sun-dried tomatoes, chopped (preferably oil-packed)
- 4 cups chicken broth (or vegetable broth for vegetarian version)
Other Ingredients:
- 1 cup heavy cream
- 1 (9-ounce) package refrigerated cheese tortellini
- 2 cups fresh baby spinach
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes (optional, for a little heat)
- Salt and freshly ground black pepper, to taste
- 1/4 cup freshly grated Parmesan cheese, plus more for garnish
- Fresh parsley, chopped, for garnish
Time Needed
This recipe takes about 25 minutes total: 10 minutes prep and 15 minutes cooking. It’s quick to put together, making it perfect for a satisfying, hearty meal any day of the week.
Step-by-Step Instructions:
1. Make the Flavorful Base:
Heat the olive oil in a large pot over medium heat. Add the minced garlic and chopped onion. Sauté for about 3-4 minutes until the onion is soft and translucent, and the garlic smells amazing. Then, stir in the chopped sun-dried tomatoes and cook for another 1-2 minutes to release their flavor.
2. Cook the Tortellini and Add Liquids:
Pour in the chicken broth and bring the mixture to a gentle boil. Add the refrigerated cheese tortellini and cook according to the package instructions, usually 3 to 5 minutes. Stir gently now and then to keep the pasta from sticking.
3. Finish the Soup with Cream and Greens:
Lower the heat to medium-low and stir in the heavy cream, Italian seasoning, and red pepper flakes if you want a little spice. Add the fresh baby spinach, cooking just until wilted, about 2 minutes. Taste, then season the soup with salt and freshly ground black pepper as you like.
4. Add Cheese and Serve:
Stir in the freshly grated Parmesan cheese until it melts completely, making your soup rich and creamy. Remove the pot from heat, ladle the soup into bowls, and garnish with extra Parmesan and chopped parsley. Serve hot with crusty bread or garlic toast to enjoy every last spoonful.
Can I Use Frozen Tortellini for This Soup?
Yes! Just make sure to add a couple of extra minutes to the cooking time since frozen tortellini take longer to cook than refrigerated. Keep an eye on the pasta to avoid overcooking.
How Can I Make This Soup Vegetarian?
Simply swap the chicken broth for vegetable broth. The rest of the ingredients, including the cheese tortellini, work perfectly for a vegetarian version.
Can I Prepare This Soup in Advance?
Absolutely! You can make the soup up to 2 days ahead and store it in the refrigerator. Reheat gently on the stove, stirring occasionally to keep it creamy and smooth.
What’s the Best Way to Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. When reheating, warm it slowly on the stove or microwave, stirring well to prevent the cream from separating.
