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creamy tuscan garlic tortellini soup 2026 04 21 191757 683x1024 1

Creamy Tuscan Garlic Tortellini Soup

A cozy and comforting soup that combines garlic, sun-dried tomatoes, and fresh herbs in a creamy base with hearty cheese tortellini and vibrant baby spinach.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/2 cup chopped sun-dried tomatoes
  • 4 cups chicken broth Can use vegetable broth for vegetarian option.
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 9 ounces cheese tortellini Fresh or frozen tortellini can be used.
  • 2 cups baby spinach Fresh spinach preferred.
  • 1 cup heavy cream Can substitute with half-and-half for a lighter version.
  • 1/2 cup freshly grated Parmesan cheese Plus extra for serving.
  • Salt and freshly ground black pepper, to taste

Method
 

Preparation
  1. Warm olive oil in a large pot over medium heat. Add minced garlic and chopped sun-dried tomatoes, and sauté until fragrant.
  2. Pour in chicken broth and add oregano, basil, and thyme. Simmer for 5 to 7 minutes.
  3. Add cheese tortellini and cook according to package instructions, usually 4 to 5 minutes.
  4. Stir in baby spinach and allow to wilt. Pour in heavy cream and stir to combine.
  5. Remove from heat, stir in Parmesan cheese, and season with salt and pepper. Serve warm.

Notes

You can serve this soup with extra grated Parmesan cheese and a sprinkle of fresh herbs. It pairs well with garlic bread or a side salad. Store leftovers in an airtight container in the refrigerator for 3 to 4 days, or freeze for up to 3 months.