Go Back
–+ servings
Ultra close-up macro of creamy Tuscan garlic tortellini soup with sun-dried tomatoes and baby spinach

Cozy Creamy Tuscan Garlic Tortellini Soup

A comforting 20-minute one-pot autumn soup brimming with tender three-cheese tortellini, chewy sweet sun-dried tomatoes, and fresh baby spinach bathed in a velvety garlic-infused parmesan herb cream broth. Pure warmth in a bowl.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 bowls
Course: Dinner, Lunch, Soup
Cuisine: Cozy Comfort Food, Italian-American
Calories: 430
Ingredients Method Nutrition

Ingredients
  

Aromatics & Broth Base
  • 1 tablespoon extra virgin olive oil or oil from the sun-dried tomato jar for extra flavor
  • 1 small yellow onion finely diced
  • 5 cloves fresh garlic minced or finely grated
  • ½ cup sun-dried tomatoes in oil drained and julienned into thin strips
  • 1 teaspoon Italian seasoning blend dried oregano, basil, thyme
  • ¼ teaspoon red pepper flakes optional for gentle warming kick
  • 4 cups low-sodium chicken or vegetable bone broth 100% alcohol-free
Tortellini, Cream & Greens
  • 10 oz fresh refrigerated three-cheese tortellini or spinach-ricotta tortellini
  • ¾ cup heavy whipping cream or half-and-half
  • ½ cup Parmigiano-Reggiano cheese freshly grated, plus more for garnish
  • 3 cups fresh baby spinach leaves roughly chopped or whole
  • ½ teaspoon coarse kosher salt adjusted to taste
  • ¼ teaspoon freshly cracked black pepper
  • 2 tablespoon fresh basil leaves chiffonade for garnish

Method
 

Saute Aromatics & Build Broth
  1. Heat olive oil in a wide Dutch oven or heavy-bottomed soup pot over medium heat. Add diced onion and cook for 3 to 4 minutes until softened and translucent.
  2. Stir in minced garlic, julienned sun-dried tomatoes, Italian seasoning, and red pepper flakes. Cook for 60 to 90 seconds until fragrant, releasing rich aromatic herb oils.
  3. Pour in the chicken bone broth, scraping up any caramelized bits from the bottom of the pot. Bring the liquid to a gentle, steady rolling boil over medium-high heat.
Cook Tortellini & Envelop in Cream
  1. Drop in the refrigerated three-cheese tortellini. Reduce heat to medium and simmer uncovered for 3 to 4 minutes (or 1 minute shy of package instructions) until tortellini float to the top and are just tender to the bite.
  2. Reduce heat to low. Pour in the heavy cream and stir in the freshly grated Parmigiano-Reggiano cheese, stirring continuously until the cheese melts into a smooth, velvety broth.
  3. Add the fresh baby spinach, stirring gently for 1 minute until the leaves wilt into vibrant tender ribbons. Taste and season with salt and freshly cracked black pepper.
Garnish & Serve
  1. Ladle hot soup into warm ceramic bowls, ensuring a generous mound of pillowy tortellini, sun-dried tomatoes, and spinach in every serving.
  2. Crown with shaved parmesan curls, freshly torn basil leaves, and an extra pinch of black pepper. Serve immediately with warm crusty garlic sourdough bread.

Nutrition

Calories: 430kcalCarbohydrates: 44gProtein: 16gFat: 22gSaturated Fat: 11gCholesterol: 60mgSodium: 680mgPotassium: 520mgFiber: 4gSugar: 5gVitamin A: 2800IUVitamin C: 18mgCalcium: 260mgIron: 2.8mg

Tried this recipe?

Let us know how it was!