Creamy Tuscan Garlic Tortellini Soup is a deliciously thick and comforting bowl filled with cheesy tortellini, fresh spinach, and sun-dried tomatoes in a rich, garlicky cream broth. It’s the kind of soup that feels warm and inviting, perfect for chilly days or whenever you want something filling and tasty. The garlic and sun-dried tomatoes add just the right punch, while the creamy base wraps everything together nicely.
I love making this soup when I want a meal that’s both quick and special. One thing I always do is use fresh tortellini when I can—it makes such a difference in the texture and flavor. Plus, stirring in lots of garlic and a touch of parmesan cheese always lifts it up. It’s the kind of recipe that feels fancy enough to impress, but really it’s just simple ingredients coming together in a cozy way.
My favorite way to serve this soup is with a warm crusty bread on the side to soak up every last bit of that creamy broth. It’s become a family favorite because it’s easy to eat and always hits the spot. If you try it, I recommend making a big batch because it tastes even better the next day!
Key Ingredients & Substitutions
Cheese Tortellini: Fresh tortellini works best for a tender texture, but frozen is a great convenient backup. For a gluten-free option, look for gluten-free tortellini or use gnocchi instead.
Sun-Dried Tomatoes: These give the soup a nice tang and depth. If unavailable, you can use cherry tomatoes, but they’ll provide a fresher rather than intense flavor.
Spinach: Fresh spinach is perfect for wilting into the hot soup. Baby kale or Swiss chard can be swapped in for a heartier green.
Heavy Cream & Parmesan: They create the creamy, rich base. Light cream or half-and-half can be used if you want it a bit lighter, and nutritional yeast can help mimic Parmesan for a dairy-free option.
How Do You Make Sure the Soup Is Creamy Without Breaking the Dairy?
Adding cream to hot soup is a delicate step because boiling can cause it to curdle.
- Lower the heat to a gentle simmer before stirring in cream and Parmesan cheese.
- Stir constantly and avoid bringing the soup back to a boil after adding dairy.
- Slow, steady stirring helps the cream blend smoothly into the broth for that velvety texture.
This way, you get a silky soup without any graininess or separation. Patience here makes a big difference!
Equipment You’ll Need
- Large heavy-bottomed pot – great for even heat and easy stirring as your soup simmers.
- Spoon or spatula – I use one that’s sturdy for sautéing garlic and onions without scratching the pot.
- Measuring cups and spoons – to keep your ingredient portions just right.
- Knife and cutting board – for chopping garlic, onion, sun-dried tomatoes, and spinach easily.
- Ladle – perfect for serving the creamy soup without making a mess.
Flavor Variations & Add-Ins
- Add cooked Italian sausage or shredded rotisserie chicken for extra protein and flavor depth.
- Swap fresh spinach for kale or Swiss chard to change the texture and boost nutrients.
- Stir in a pinch of red pepper flakes if you like a bit of heat in your soup.
- Top with crumbled feta or mozzarella instead of Parmesan for a different cheesy touch.
Creamy Tuscan Garlic Tortellini Soup
Ingredients You’ll Need:
For the Soup:
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 1 cup sun-dried tomatoes, chopped
- 1 (9 oz) package cheese tortellini (fresh or frozen)
- 2 cups fresh spinach, roughly chopped
- 1 cup heavy cream
- ½ cup grated Parmesan cheese, plus extra for garnish
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
Optional Garnishes:
- 3 slices crispy cooked bacon, crumbled
- Fresh parsley, chopped
How Much Time Will You Need?
This soup takes about 10 minutes to prepare and roughly 15 minutes to cook. In less than 30 minutes, you’ll have a warm, creamy soup ready to enjoy!
Step-by-Step Instructions:
1. Sauté Aromatics:
Heat olive oil in a large pot over medium heat. Add minced garlic and chopped onion and cook for 2-3 minutes, stirring often, until fragrant and the onion becomes translucent.
2. Add Broth and Flavorings:
Pour in the chicken broth and bring it to a gentle boil. Stir in the sun-dried tomatoes and Italian seasoning. Lower the heat to a simmer and let the flavors infuse for about 5 minutes.
3. Cook the Tortellini:
Add the tortellini to the simmering soup and cook according to the package instructions (usually 3-5 minutes) until they are tender and cooked through.
4. Wilt the Spinach:
Stir in the chopped spinach and cook for 1-2 minutes until the greens have just wilted.
5. Make it Creamy:
Reduce the heat to low. Gently stir in the heavy cream and grated Parmesan cheese. Let the soup warm through and thicken slightly, about 3 minutes. Be careful not to let it boil once the cream is added.
6. Season and Serve:
Season with salt and freshly ground black pepper to taste. Ladle the soup into bowls and top with crispy bacon crumbles (if using), extra Parmesan, and fresh parsley for a lovely finish. Serve immediately with crusty bread on the side for dipping.
Can I Use Frozen Tortellini for This Soup?
Yes, frozen tortellini works perfectly! Just be sure to add it directly to the simmering broth and cook according to the package instructions, usually a bit longer than fresh tortellini.
How Can I Make This Soup Vegetarian?
Simply swap the chicken broth for a good-quality vegetable broth and skip the bacon garnish. The sun-dried tomatoes and Parmesan still give plenty of flavor and richness.
What’s the Best Way to Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. If it thickens too much, you can thin it out with a splash of broth or cream.
Can I Prep This Soup in Advance?
You can prepare the broth and sauté the aromatics ahead of time and refrigerate separately. Add tortellini, spinach, and cream just before serving for the freshest taste and best texture.
