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Creamy Tuscan Tortellini Soup

A rich, creamy Italian soup with cheese tortellini, spinach, and sun-dried tomatoes in a Parmesan-infused broth.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Italian, Tuscan
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Soup Ingredients
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken or vegetable broth
  • 1 cup sun-dried tomatoes, sliced
  • 2 cups fresh spinach, chopped
  • 9-12 oz cheese tortellini fresh or frozen
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese plus extra for garnish
  • 1 tsp Italian seasoning
  • 1/2 tsp crushed red pepper flakes optional
  • Salt and freshly ground black pepper to taste
  • Fresh basil leaves for garnish

Equipment

  • Large pot
  • Cutting board
  • Knife
  • Wooden spoon

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until translucent, about 3-4 minutes. Add garlic and cook for another 30 seconds.
  2. Pour in chicken or vegetable broth, stir in sun-dried tomatoes and Italian seasoning. Bring to a gentle boil.
  3. Add cheese tortellini and cook according to package directions until al dente, usually 3-5 minutes.
  4. Stir in fresh spinach and heavy cream. Simmer gently for 2-3 minutes until spinach wilts and soup is creamy.
  5. Add grated Parmesan, stirring until melted and incorporated. Season with salt, pepper, and optional red pepper flakes.
  6. Ladle soup into bowls and garnish with extra Parmesan and fresh basil leaves. Serve immediately.

Notes

Can be made a day ahead and reheated gently. Substitute half-and-half for a lighter version.