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Creamy Tuscan garlic tortellini soup in a bowl with fresh herbs on top

Creamy Tuscan Garlic Tortellini Soup

A cozy bowl of Creamy Tuscan Garlic Tortellini Soup featuring tender cheese tortellini, fragrant garlic, sun-dried tomatoes, and a silky cream base studded with bright baby spinach. Perfect for chilly evenings and quick weeknight dinners.
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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: 400
Ingredients Method Notes

Ingredients
  

For the soup base
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • ½ cup chopped sun-dried tomatoes packed in oil or drained from dry-packed and rehydrated
  • 4 cups chicken broth or vegetable broth for a vegetarian version
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon dried thyme
For the soup completion
  • 9 ounces cheese tortellini fresh or frozen
  • 2 cups baby spinach
  • 1 cup heavy cream
  • ½ cup freshly grated Parmesan cheese
  • Salt and freshly ground black pepper to taste

Method
 

Warm the oil and soften the aromatics
  1. Heat olive oil in a large pot over medium heat. Add minced garlic and chopped sun-dried tomatoes. Sauté for 1–2 minutes until fragrant and the garlic is just turning golden. Be careful not to burn it.
  2. Tip: For a milder, sweeter garlic flavor, roast whole garlic cloves first and mash them into the oil.
Build the broth
  1. Pour in chicken broth and stir in oregano, basil, and thyme. Bring to a gentle simmer and let the flavors mingle for 5–7 minutes.
  2. Tip: If you prefer a more concentrated flavor, simmer uncovered for an extra 5 minutes to reduce slightly.
Cook the tortellini
  1. Add cheese tortellini to the simmering broth and cook according to package instructions — usually 4–5 minutes for frozen tortellini, or 2–3 minutes for fresh.
  2. Tip/Variation: To keep tortellini from soaking up too much broth for leftovers, cook tortellini separately in salted water and add to bowls at serving time.
Add greens and cream
  1. Stir in baby spinach and allow it to wilt, about 1–2 minutes. Pour in heavy cream and stir to combine. Heat gently — do not boil vigorously after adding cream.
  2. Tip: For a creamier mouthfeel, blend a cup of the soup before adding spinach and return it to the pot, then add spinach and cream.
Finish with cheese and seasoning
  1. Remove the pot from heat. Stir in freshly grated Parmesan cheese until melted and incorporated. Taste and season with salt and pepper.
  2. Tip: Add a pinch of crushed red pepper for heat, or a teaspoon of lemon zest for brightness.

Notes

For storing leftovers, cool to room temperature and transfer to airtight containers. Store up to 3–4 days. For freezing, best to freeze before adding tortellini. Reheat gently and cook fresh tortellini separately when ready to enjoy.