Creamy Tuscan Garlic Tortellini Soup is a delicious and comforting dish full of tender cheese tortellini, a creamy garlic-rich broth, and the vibrant flavors of sun-dried tomatoes, spinach, and a touch of Parmesan cheese. It’s a perfect mix of creamy, cheesy, and fresh that makes you feel cozy and satisfied with every spoonful.
I love making this soup on a chilly evening because it comes together quickly but tastes like you spent all day cooking. Adding sun-dried tomatoes gives it a little twist that brightens up the creamy base, and the garlic adds just the right kick without being overpowering. Plus, the spinach sneaks in some greenery, so it feels a bit healthier without trying too hard.
My favorite way to enjoy this soup is with a piece of crusty bread on the side to soak up every last bit of the creamy broth. It’s also a great dish to bring to friends since it’s so comforting and tends to be a crowd-pleaser. Whenever I make this soup, everyone asks for seconds, and I don’t blame them—it’s just that good!
Key Ingredients & Substitutions
Cheese Tortellini: This pasta is the star of the soup with its creamy filling. If you can’t find cheese tortellini, use spinach or mushroom tortellini for a nice twist. For a gluten-free option, look for gluten-free tortellini.
Garlic & Onion: These bring great flavor to the broth. Fresh garlic gives the best taste, but you can use garlic powder in a pinch. Yellow or sweet onions work well; avoid raw onion to keep the soup mild.
Sun-Dried Tomatoes: While diced tomatoes shine here, sun-dried tomatoes add a richer, slightly tangy flavor. If you prefer less acidity, swap with roasted red peppers or omit entirely.
Heavy Cream: This adds the comforting creaminess. For a lighter soup, use half-and-half or whole milk but expect a thinner texture. Coconut cream can be an alternative for dairy-free versions.
Spinach: Adds color and freshness. Baby spinach works best as it wilts quickly. You can swap with kale or Swiss chard, just chop finely and cook a little longer.
How Do I Keep the Cream from Curdling When Adding It to Soup?
Adding cream to hot soup can be tricky because it might curdle if the heat is too high or sudden. Here’s how to avoid that:
- Turn the heat to low before adding the cream to gently warm it without boiling.
- Pour the cream in slowly while stirring constantly to mix it evenly.
- Don’t bring the soup to a boil after adding cream; just heat through.
- If you want, temper the cream by mixing a small amount of the hot soup into the cream first, then add it back into the pot.
Following these steps keeps your soup smooth and creamy.
Equipment You’ll Need
- Large soup pot – perfect for cooking the soup ingredients evenly and giving you plenty of room to stir without spilling.
- Sauté pan or skillet – handy if you want to sauté garlic and onion separately for better flavor control.
- Wooden spoon or silicone spatula – gentle on your pots and great for stirring the creamy soup without scratching.
- Measuring cups and spoons – to get your seasonings and liquids just right.
- Grater – for freshly grating Parmesan cheese to finish the soup with the best flavor.
Flavor Variations & Add-Ins
- Swap cheese tortellini for spinach or mushroom tortellini to change up the filling and add variety.
- Add cooked, shredded chicken or Italian sausage for extra protein and heartiness.
- Mix in sun-dried tomatoes for a richer, tangier taste that deepens the soup’s flavor.
- Stir in some crushed red pepper flakes or smoked paprika to give the soup a little warmth and spice.
Creamy Tuscan Garlic Tortellini Soup
Ingredients You’ll Need:
For the Soup:
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes (optional)
- 1 can (14.5 oz) diced tomatoes, with juices
- 4 cups chicken broth (or vegetable broth)
- 1 cup heavy cream
- 1 package (9-10 oz) refrigerated cheese tortellini
- 2 cups fresh baby spinach, roughly chopped
- ¼ cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This soup takes about 10 minutes of preparation and around 15 minutes cooking time. In less than 30 minutes, you’ll have a warm, creamy, and delicious soup ready to enjoy.
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat 1 tablespoon of olive oil in a large pot over medium heat. Add minced garlic and chopped onion, stirring often until they become soft and fragrant, about 3-4 minutes.
2. Add Seasonings and Tomatoes:
Mix in Italian seasoning and crushed red pepper flakes (if using). Cook for another 30 seconds to bring out the flavors. Then pour in the diced tomatoes with their juices and the chicken broth. Bring everything to a gentle boil, then lower heat and simmer for about 5 minutes to let the flavors blend.
3. Cook the Tortellini:
Add the refrigerated cheese tortellini to the pot. Cook according to the package instructions, usually about 3-5 minutes, until the tortellini are tender and cooked through.
4. Stir in Cream and Greens:
Reduce heat to low. Slowly stir in the heavy cream, making sure the soup stays warm but does not boil. Then add the chopped spinach and Parmesan cheese. Stir gently until the spinach wilts and the cheese melts into the soup.
5. Season and Serve:
Taste the soup and season with salt and fresh black pepper as needed. Serve hot, garnished with chopped fresh parsley and extra Parmesan cheese. Enjoy with crusty bread or garlic bread if you like!
Can I Use Frozen Tortellini Instead of Fresh?
Yes! Just make sure to cook the frozen tortellini a bit longer—usually 2-3 extra minutes—to ensure they’re fully cooked and tender. Add them straight to the soup while it’s simmering.
How Can I Make This Soup Dairy-Free?
Swap the heavy cream for coconut milk or a creamy dairy-free alternative like cashew cream. Use nutritional yeast instead of Parmesan for a cheesy flavor without dairy.
Can I Prepare This Soup Ahead of Time?
Absolutely, this soup tastes great reheated! Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat to keep the cream from curdling.
What’s the Best Way to Store Leftovers?
Keep leftovers in airtight containers in the refrigerator for up to 3 days. When reheating, warm slowly over low heat and stir occasionally to maintain the soup’s creamy texture.
