Tuscan Tortellini Soup Recipe
Get ready to fall in love with cozy evenings and bold Italian flavors, because Tuscan Tortellini Soup is about to become your new weeknight favorite! Imagine plump cheese tortellini swimming in a creamy tomato broth, dotted with vibrant spinach and laced with a harmony of aromatic herbs. Each spoonful is hearty, rich, and deeply satisfying, making it a guaranteed crowd-pleaser whether you’re cooking for family or friends. With minimal prep and a quick cook time, this comforting soup is perfect for busy nights when you crave something truly soul-warming.
Ingredients You’ll Need
The beauty of this Tuscan Tortellini Soup lies in its simple ingredients that work together to create a stunningly delicious whole. Each component brings its own flavor, texture, and color, making every bite a celebration of effortless Italian-inspired cooking.
- Olive oil: Provides a fruity, savory base and helps soften the aromatics for a richer foundation.
- Yellow onion (diced): Adds subtle sweetness and a touch of earthy depth to balance the soup.
- Garlic (minced): Brings a punch of warmth and unmistakable flavor that’s essential in any Italian dish.
- Dried basil: Infuses the broth with vibrant herbaceous notes reminiscent of Tuscany.
- Dried oregano: Adds a savory, aromatic layer that perfectly complements the basil.
- Red pepper flakes (optional): Lends a gentle heat that wakes up the flavors without overwhelming the palate.
- Salt: Enhances and rounds out all the savory notes in the soup.
- Black pepper: Offers a gentle, zesty bite that balances the richness.
- Chicken or vegetable broth: The backbone of the soup, bringing all the flavors together; use veggie broth to keep it vegetarian.
- Diced tomatoes (with juices): Add brightness, acidity, and a beautiful red hue to the creamy broth.
- Refrigerated cheese tortellini: These pillowy pasta bites are the star of the show, packing cheesy goodness into every spoonful.
- Fresh spinach (roughly chopped): Provides freshness, vibrant color, and a healthy boost.
- Heavy cream: Delivers luscious creaminess that makes the soup utterly decadent.
- Grated Parmesan cheese: Melts into the broth, adding a salty-savory depth and umami punch.
- Chopped fresh basil (optional, for garnish): Finishes the dish with a pop of green and an extra hit of herby aroma.
How to Make Tuscan Tortellini Soup
Step 1: Sauté the Aromatics
Start by heating olive oil in a large pot over medium heat. Add the diced onion and cook for about 4 to 5 minutes until it softens and turns beautifully translucent. This gentle sauté builds a sweet, fragrant foundation that’ll give the final soup so much character.
Step 2: Add Garlic and Herbs
Stir in the minced garlic, dried basil, oregano, red pepper flakes (if you like a little heat), salt, and pepper. Cook for just a minute, until the mixture becomes fragrant and your kitchen smells absolutely divine. This step ensures the herbs and garlic have a chance to bloom and infuse their flavor into every drop of broth.
Step 3: Build the Broth
Pour in the chicken or vegetable broth along with the can of diced tomatoes and their juices. Bring the mixture to a gentle boil. This is where everything starts coming together; the tomatoes add a hint of tang and color, while the broth infuses the aromatics with savory depth.
Step 4: Cook the Tortellini
Add the cheese tortellini directly to the bubbling broth. Let them cook according to package instructions, usually about 5 to 7 minutes, until they’re just tender but still pleasantly chewy. The tortellini will soak up all those wonderful flavors as they simmer!
Step 5: Finish with Spinach, Cream, and Parmesan
Reduce the heat to low, then stir in the roughly chopped spinach, heavy cream, and grated Parmesan cheese. Let everything simmer for another 2 to 3 minutes, just until the spinach wilts and the soup becomes silky and creamy. The magical combination of cheese and cream transforms your soup into a true Tuscan comfort dish.
How to Serve Tuscan Tortellini Soup
Garnishes
A shower of freshly chopped basil or an extra sprinkle of Parmesan cheese on top brings a final punch of color and flavor. A drizzle of good olive oil or a crack of black pepper right before serving can also elevate the whole bowl, making each serving feel extra special.
Side Dishes
Pair your Tuscan Tortellini Soup with thick slices of crusty Italian bread or a crisp, simple green salad for a meal that’s both satisfying and balanced. Garlic breadsticks or a wedge of focaccia are lovely companions to soak up that irresistible, creamy broth.
Creative Ways to Present
Try serving your soup in rustic bread bowls for a touch of drama and extra heartiness. You can also ladle the soup into small mugs or espresso cups for a cozy appetizer at dinner parties, or top each bowl with a swirl of basil pesto for an eye-catching finish.
Make Ahead and Storage
Storing Leftovers
Refrigerate any remaining soup in an airtight container for up to 3 days. As it sits, the flavors meld and deepen, making it even tastier the next day. Just keep in mind that the tortellini will absorb some of the broth, so you may need to add a splash of extra liquid when reheating.
Freezing
Freezing this Tuscan Tortellini Soup is possible, but for best results, freeze the base soup (broth, tomatoes, aromatics, and spinach) without the tortellini. When ready to enjoy, thaw, heat, and add fresh tortellini to cook just before serving to prevent the pasta from getting mushy.
Reheating
Reheat the soup gently on the stovetop over medium-low heat, stirring occasionally until warmed through. If the soup has thickened, simply add a little more broth or cream to restore its original creamy consistency. Avoid boiling once the cream is added to ensure it stays velvety smooth.
FAQs
Can I use frozen tortellini instead of refrigerated?
Absolutely! Just add the frozen tortellini directly to the boiling soup and increase the cooking time by 2 to 3 minutes, or until they’re heated through and tender. No need to thaw beforehand, making this swap super convenient.
What protein can I add for a heartier meal?
Toss in cooked Italian sausage or shredded rotisserie chicken for extra protein and robust flavor. Both options blend beautifully with the creamy tomato broth and boost the soup’s staying power.
How do I lighten up Tuscan Tortellini Soup?
Use half-and-half instead of heavy cream and opt for low-sodium broth to cut back on calories and fat while still enjoying plenty of flavor. You’ll still get lovely creaminess without the extra richness.
Can this soup be made vegetarian?
Yes! Use vegetable broth and make sure your tortellini is vegetarian-friendly. This version highlights all the cozy flavors of the original while keeping it strictly meatless.
Is this soup spicy?
Tuscan Tortellini Soup is mild by default, but you can add more red pepper flakes if you like a spicy kick—or leave them out entirely for a kid-friendly, gentle version.
Final Thoughts
If you’re craving a comforting, no-fuss meal that brings big Italian flavors to your table, give Tuscan Tortellini Soup a try. It’s pure creamy, cheesy bliss in every bowl, and I hope you love it as much as I do!
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Tuscan Tortellini Soup Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A comforting and creamy Tuscan Tortellini Soup that is easy to make and packed with delicious flavors. Perfect for a cozy night in or a quick weeknight dinner.
Ingredients
For the soup:
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups chicken or vegetable broth
- 1 (14.5 oz) can diced tomatoes (with juices)
- 1 (9 oz) package refrigerated cheese tortellini
- 2 cups fresh spinach, roughly chopped
- 1/2 cup heavy cream
- 1/3 cup grated Parmesan cheese
For garnish:
- Chopped fresh basil (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté until softened.
- Stir in garlic, basil, oregano, red pepper flakes, salt, and pepper. Cook until fragrant.
- Pour in the broth and diced tomatoes and bring to a boil.
- Add tortellini and cook until tender.
- Reduce heat, stir in spinach, cream, and Parmesan. Simmer until creamy.
- Serve hot, garnished with basil if desired.
Notes
- Add cooked Italian sausage or shredded rotisserie chicken for extra protein.
- For a lighter version, use half-and-half instead of heavy cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 390
- Sugar: 5g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 55mg
