Creamy Tuscan Tortellini Soup

Here’s a rich, cozy, Creamy Tuscan Tortellini Soup—restaurant-quality but easy enough for a weeknight. 🍲✨

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Creamy Tuscan Tortellini Soup

Ingredients (Serves 4–6)

• 1 tbsp olive oil or butter

• 1 small onion, diced

• 3–4 cloves garlic, minced

• 1/2 tsp Italian seasoning

• 1/4 tsp red pepper flakes (optional)

• 4 cups chicken broth

• 1 cup heavy cream (or half-and-half for lighter)

• 1 (14.5 oz) can diced tomatoes (fire-roasted is great), drained

• 1 cup sun-dried tomatoes, chopped

• 1 lb cheese tortellini (fresh or refrigerated)

• 2 cups fresh spinach (or kale)

• 1/2 cup grated Parmesan cheese

• Salt & black pepper, to taste

Optional add-ins:

• Cooked chicken, Italian sausage, or shrimp

• Mushrooms for extra heartiness

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Instructions

1. Sauté aromatics:
   Heat olive oil in a large pot over medium heat. Add onion and cook until soft (3–4 minutes). Add garlic, Italian seasoning, and red pepper flakes; cook 30 seconds.

2. Build the broth:
   Pour in chicken broth, diced tomatoes, and sun-dried tomatoes. Bring to a gentle boil.

3. Cook tortellini:
   Add tortellini and cook according to package directions (usually 3–5 minutes).

4. Make it creamy:
   Reduce heat to low. Stir in heavy cream and Parmesan until smooth.

5. Finish:
   Add spinach and cook until just wilted (1–2 minutes). Season with salt and pepper.

6. Serve:
   Garnish with extra Parmesan and fresh basil or parsley if desired.

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Tips for Extra Flavor

• Brown Italian sausage first, then remove and add back at the end.

• Add a splash of white wine after sautéing onions for depth.

• Don’t boil after adding cream—keep it gently simmering for best texture.

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If you’d like, I can also share a slow-cooker version, a one-pot 20-minute version, or a high-protein Tuscan tortellini soup variation.