Creamy Tuscan Garlic Tortellini Soup
Discover how to make Creamy Tuscan Garlic Tortellini Soup . A delicious recipe with detailed instructions.
15
Prep Time
25
Cook Time
40
Total Time
6
Servings
⏱ Cooking Timer
Minutes : Seconds
Why You'll Love This Recipe
Discover how to make Creamy Tuscan Garlic Tortellini Soup . A delicious recipe with detailed instructions.
Ingredients
Instructions
Step 1
1. Heat olive oil in a large pot or Dutch oven over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant, being careful not to let it brown.
Step 2
2. Add chopped sun-dried tomatoes and cook for another 2 minutes, stirring occasionally.
Step 3
3. Pour in chicken broth and bring to a gentle simmer. Add dried oregano, basil, and thyme, stirring to combine.
Step 4
4. Add tortellini to the simmering broth and cook according to package directions (usually 3-5 minutes for fresh, 7-9 minutes for frozen), stirring occasionally to prevent sticking.
Step 5
5. Reduce heat to low and stir in baby spinach, allowing it to wilt for about 2 minutes.
Step 6
6. Pour in heavy cream and grated Parmesan cheese, stirring continuously until the cheese melts and the soup becomes creamy and smooth.
Step 7
7. Season with salt and pepper to taste, keeping in mind that Parmesan adds saltiness.
Step 8
8. Simmer gently for 2-3 more minutes until everything is heated through. Serve immediately, garnished with fresh basil leaves if desired.
You Must Know
- ✓For the best flavor, use high-quality cheese tortellini and freshly grated Parmesan rather than pre-grated cheese, which contains anti-caking agents that can affect texture.
- ✓If using oil-packed sun-dried tomatoes, pat them dry with paper towels before chopping to prevent excess oil in the soup.
Chef's Notes
For the best flavor, use high-quality cheese tortellini and freshly grated Parmesan rather than pre-grated cheese, which contains anti-caking agents that can affect texture.
If using oil-packed sun-dried tomatoes, pat them dry with paper towels before chopping to prevent excess oil in the soup.
Serving Suggestions
Serve this hearty soup with crusty Italian bread for dipping and a simple green salad dressed with lemon vinaigrette. It's perfect for weeknight dinners, weekend lunches, or casual entertaining with friends.
Nutritional Info (Per Serving)
420
Calories
14g
Protein
28g
Carbs
28g
Fat
Tags
Lily
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More Soups Recipes
Creamy Tuscan Garlic Tortellini Soup
Discover how to make Creamy Tuscan Garlic Tortellini Soup . A delicious recipe with detailed instructions.
Ingredients (13)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant, being careful not to let it brown.
- Add chopped sun-dried tomatoes and cook for another 2 minutes, stirring occasionally.
- Pour in chicken broth and bring to a gentle simmer. Add dried oregano, basil, and thyme, stirring to combine.
- Add tortellini to the simmering broth and cook according to package directions (usually 3-5 minutes for fresh, 7-9 minutes for frozen), stirring occasionally to prevent sticking.
- Reduce heat to low and stir in baby spinach, allowing it to wilt for about 2 minutes.
- Pour in heavy cream and grated Parmesan cheese, stirring continuously until the cheese melts and the soup becomes creamy and smooth.
- Season with salt and pepper to taste, keeping in mind that Parmesan adds saltiness.
- Simmer gently for 2-3 more minutes until everything is heated through. Serve immediately, garnished with fresh basil leaves if desired.
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