Creamy Tuscan Tortellini Soup Savory and Comforting Dish

ByJasmine
- 2 tablespoons olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1/4 teaspoon red pepper flakes (optional) - 4 cups vegetable broth - 1 (14.5-ounce) can diced tomatoes, undrained - 1 cup heavy cream - 9 ounces cheese tortellini (fresh or frozen) - 2 cups baby spinach - Salt and pepper to taste - Grated Parmesan cheese for serving - Fresh basil leaves for garnish These ingredients make a rich, creamy soup. The olive oil brings flavor, and the onion and garlic add depth. Oregano and basil give the soup a classic Italian taste. The broth and tomatoes create a savory base, while the heavy cream adds a luscious texture. Tortellini makes it filling, and spinach adds color and nutrition. - Coconut milk or half-and-half as cream alternatives - Fresh or frozen tortellini - Kale or arugula as alternative greens You can switch heavy cream with coconut milk or half-and-half for a lighter version. Fresh or frozen tortellini works well, so pick what you have. If you want to change the greens, kale or arugula can add different flavors and textures. - Grated Parmesan cheese and fresh basil - Crusty bread for serving - Cooked chicken or sausage for protein Top your soup with grated Parmesan cheese and fresh basil for extra flavor. Serve it with crusty bread to soak up the soup. You can also add cooked chicken or sausage to make the dish heartier. For the full recipe, check out the details above. Start by heating the olive oil in a large pot over medium heat. Once the oil is hot, add the diced onion. Cook it for about 5 minutes until it becomes soft and clear. This step builds the base flavor. Next, stir in the minced garlic along with the dried oregano, dried basil, and red pepper flakes. Sauté this mix for one minute. You want to release the flavors from the garlic and herbs. The aroma will be amazing! Now, pour in the vegetable broth and the can of diced tomatoes. Do not drain the tomatoes; their juice adds flavor! Bring this mixture to a gentle boil, then lower the heat. Let it simmer for about 10 minutes. This allows the flavors to blend well. After 10 minutes, add the heavy cream. Stir it in slowly. If the soup seems too thick, add a little more broth or water. You want a nice, creamy consistency. Taste the soup and adjust the seasoning as needed. It’s time for the star of the dish: the tortellini! If you’re using fresh tortellini, cook it for about 3 to 5 minutes. For frozen tortellini, it will take around 7 to 9 minutes. Stir the tortellini into the soup while it cooks. In the last minute, fold in the baby spinach. It will wilt quickly. This adds color and nutrition to the soup. Taste again and adjust the seasoning with salt and pepper, if needed. Now your Creamy Tuscan Tortellini Soup is ready! For the full recipe, check out the details above. To make your soup creamy, start with heavy cream. If it gets too thick, add more broth or water. This helps you reach your ideal texture. Fresh ingredients also boost flavor. Use fresh spinach and high-quality broth for the best taste. It’s key to cook tortellini just right. Fresh tortellini cooks in about 3 to 5 minutes. Frozen tortellini needs around 7 to 9 minutes. Stir gently to avoid breaking them. Add spinach in the last minute of cooking. This keeps the bright green color and nutrients intact. For extra flavor, try adding spices like thyme or parsley. A pinch of nutmeg can add warmth, too. Always taste your soup before serving. Adjust salt and pepper as needed. This ensures a well-balanced dish. For the full recipe, check the details shared above. {{image_2}} You can easily make this soup vegetarian or vegan. Use plant-based cream instead of heavy cream. Almond, coconut, or soy cream works well. Swap the vegetable broth for a homemade or store-bought vegan broth. Add more vegetables to boost nutrition. Chopped carrots, bell peppers, or zucchini add color and flavor. If you want more protein, incorporate chicken or shrimp. Cook them in the pot before adding the broth. This gives the soup a rich flavor. You can also use meat tortellini for a heartier soup. It adds a nice texture and makes it more filling. You can change the flavor profile by experimenting with herbs. Try adding thyme or rosemary for a different taste. If you like it spicy, add more red pepper flakes. This gives the soup a kick and enhances the overall flavor. To store leftover Creamy Tuscan Tortellini Soup, let it cool first. Place the soup in an airtight container. This helps keep it fresh. It will stay good in the fridge for about three days. If you want the best taste, eat it sooner. Always reheat thoroughly before eating. Yes, you can freeze Creamy Tuscan Tortellini Soup. To do this, pour the soup into freezer-safe containers. Leave some space at the top for expansion. It can last for about three months in the freezer. To reheat, thaw it overnight in the fridge. Warm it slowly on the stove, stirring often. You can prepare parts of the soup ahead of time. Chop onions and garlic, and store them in the fridge. Cook the tortellini separately and add it just before serving. This makes quick lunches or dinners easy. Just heat the soup, add tortellini, and enjoy a warm meal. Yes, you can use frozen tortellini. Just remember to check the cooking time. For frozen tortellini, cook for about 7–9 minutes. This ensures they are fully cooked and tender. If you use fresh tortellini, the cooking time is shorter, about 3–5 minutes. Adjust your cooking time based on what you choose. This soup can be gluten-free with some changes. Many stores sell gluten-free tortellini. Check the packaging to ensure it fits your needs. You can also use gluten-free pasta if you cannot find gluten-free tortellini. It’s a great way to enjoy this soup without gluten. I recommend serving this soup with crusty bread. A nice baguette or garlic bread pairs well. You can also add a fresh salad for a light touch. A simple green salad with a lemon vinaigrette works great. These sides balance the rich flavors of the soup. To create a lighter version, consider using lighter cream options. You can use half-and-half or coconut milk. These substitutes will reduce the calorie count. Also, try adding more vegetables like zucchini or carrots. They make the soup heartier without adding many calories. Creamy Tuscan Tortellini Soup brings comfort and flavor to your table. We covered the key ingredients, from olive oil and garlic to tortellini and fresh greens. I shared simple steps to prepare and build the soup’s base. You can customize it with optional ingredients and tasty toppings. Remember to adjust flavors and enjoy experimenting with spices. With these tips, this soup can fit any meal. Finally, don’t forget to try variations for a new experience each time you cook. This soup is sure to impress in any kitchen.

WANT TO SAVE THIS RECIPE?

Warm your heart and fill your belly with Creamy Tuscan Tortellini Soup, a dish that brings comfort and joy to any table. With rich flavors from fresh herbs and a creamy base, this recipe is perfect for cozy nights or quick lunches. Dive into my step-by-step guide to create your own bowl of savory goodness, packed with tortellini and vibrant greens. You won’t want to miss the tips to make this soup your own!

Why I Love This Recipe

  1. Comforting and Creamy: This soup is the perfect bowl of comfort, combining rich flavors with creamy goodness that warms you up on a chilly day.
  2. Quick and Easy: With just 30 minutes from start to finish, this recipe is ideal for busy weeknights while still feeling gourmet.
  3. Loaded with Flavor: The combination of garlic, herbs, and spinach elevates this soup, making each spoonful burst with deliciousness.
  4. Versatile Ingredients: You can easily customize the soup by adding other vegetables or proteins, making it a great base for creativity.

Ingredients

Main Ingredients for Creamy Tuscan Tortellini Soup

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 4 cups vegetable broth
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 cup heavy cream
  • 9 ounces cheese tortellini (fresh or frozen)
  • 2 cups baby spinach
  • Salt and pepper to taste
  • Grated Parmesan cheese for serving
  • Fresh basil leaves for garnish

These ingredients make a rich, creamy soup. The olive oil brings flavor, and the onion and garlic add depth. Oregano and basil give the soup a classic Italian taste. The broth and tomatoes create a savory base, while the heavy cream adds a luscious texture. Tortellini makes it filling, and spinach adds color and nutrition.

Optional Ingredients and Substitutions

  • Coconut milk or half-and-half as cream alternatives
  • Fresh or frozen tortellini
  • Kale or arugula as alternative greens

You can switch heavy cream with coconut milk or half-and-half for a lighter version. Fresh or frozen tortellini works well, so pick what you have. If you want to change the greens, kale or arugula can add different flavors and textures.

Recommended Toppings

  • Grated Parmesan cheese and fresh basil
  • Crusty bread for serving
  • Cooked chicken or sausage for protein

Top your soup with grated Parmesan cheese and fresh basil for extra flavor. Serve it with crusty bread to soak up the soup. You can also add cooked chicken or sausage to make the dish heartier.

Step-by-Step Instructions

Preparing the Base

Start by heating the olive oil in a large pot over medium heat. Once the oil is hot, add the diced onion. Cook it for about 5 minutes until it becomes soft and clear. This step builds the base flavor.

Next, stir in the minced garlic along with the dried oregano, dried basil, and red pepper flakes. Sauté this mix for one minute. You want to release the flavors from the garlic and herbs. The aroma will be amazing!

Building the Soup

Now, pour in the vegetable broth and the can of diced tomatoes. Do not drain the tomatoes; their juice adds flavor! Bring this mixture to a gentle boil, then lower the heat. Let it simmer for about 10 minutes. This allows the flavors to blend well.

After 10 minutes, add the heavy cream. Stir it in slowly. If the soup seems too thick, add a little more broth or water. You want a nice, creamy consistency. Taste the soup and adjust the seasoning as needed.

Cooking the Tortellini

It’s time for the star of the dish: the tortellini! If you’re using fresh tortellini, cook it for about 3 to 5 minutes. For frozen tortellini, it will take around 7 to 9 minutes. Stir the tortellini into the soup while it cooks.

In the last minute, fold in the baby spinach. It will wilt quickly. This adds color and nutrition to the soup. Taste again and adjust the seasoning with salt and pepper, if needed.

Now your Creamy Tuscan Tortellini Soup is ready!

Pro Tips

  1. Use Fresh Herbs: Fresh basil or oregano can enhance the flavor profile of your soup compared to dried herbs.
  2. Adjust Creaminess: If you prefer a lighter soup, substitute half of the heavy cream with milk or a non-dairy alternative.
  3. Customize Your Greens: Feel free to add other greens like kale or Swiss chard for extra nutrition and flavor.
  4. Leftover Storage: Store any leftovers in an airtight container in the fridge for up to 3 days, but note that the tortellini may absorb some soup liquid.

Tips & Tricks

Achieving the Perfect Creaminess

To make your soup creamy, start with heavy cream. If it gets too thick, add more broth or water. This helps you reach your ideal texture. Fresh ingredients also boost flavor. Use fresh spinach and high-quality broth for the best taste.

Timing & Control

It’s key to cook tortellini just right. Fresh tortellini cooks in about 3 to 5 minutes. Frozen tortellini needs around 7 to 9 minutes. Stir gently to avoid breaking them. Add spinach in the last minute of cooking. This keeps the bright green color and nutrients intact.

Flavor Enhancements

For extra flavor, try adding spices like thyme or parsley. A pinch of nutmeg can add warmth, too. Always taste your soup before serving. Adjust salt and pepper as needed. This ensures a well-balanced dish.

Variations

Vegetarian and Vegan Options

You can easily make this soup vegetarian or vegan. Use plant-based cream instead of heavy cream. Almond, coconut, or soy cream works well. Swap the vegetable broth for a homemade or store-bought vegan broth. Add more vegetables to boost nutrition. Chopped carrots, bell peppers, or zucchini add color and flavor.

Protein-packed Variations

If you want more protein, incorporate chicken or shrimp. Cook them in the pot before adding the broth. This gives the soup a rich flavor. You can also use meat tortellini for a heartier soup. It adds a nice texture and makes it more filling.

Flavor Profile Changes

You can change the flavor profile by experimenting with herbs. Try adding thyme or rosemary for a different taste. If you like it spicy, add more red pepper flakes. This gives the soup a kick and enhances the overall flavor.

Storage Info

Refrigerating the Soup

To store leftover Creamy Tuscan Tortellini Soup, let it cool first. Place the soup in an airtight container. This helps keep it fresh. It will stay good in the fridge for about three days. If you want the best taste, eat it sooner. Always reheat thoroughly before eating.

Freezing Tips

Yes, you can freeze Creamy Tuscan Tortellini Soup. To do this, pour the soup into freezer-safe containers. Leave some space at the top for expansion. It can last for about three months in the freezer. To reheat, thaw it overnight in the fridge. Warm it slowly on the stove, stirring often.

Meal Prep Considerations

You can prepare parts of the soup ahead of time. Chop onions and garlic, and store them in the fridge. Cook the tortellini separately and add it just before serving. This makes quick lunches or dinners easy. Just heat the soup, add tortellini, and enjoy a warm meal.

FAQs

Can I use frozen tortellini in this recipe?

Yes, you can use frozen tortellini. Just remember to check the cooking time. For frozen tortellini, cook for about 7–9 minutes. This ensures they are fully cooked and tender. If you use fresh tortellini, the cooking time is shorter, about 3–5 minutes. Adjust your cooking time based on what you choose.

Is this soup gluten-free?

This soup can be gluten-free with some changes. Many stores sell gluten-free tortellini. Check the packaging to ensure it fits your needs. You can also use gluten-free pasta if you cannot find gluten-free tortellini. It’s a great way to enjoy this soup without gluten.

What can I serve with Creamy Tuscan Tortellini Soup?

I recommend serving this soup with crusty bread. A nice baguette or garlic bread pairs well. You can also add a fresh salad for a light touch. A simple green salad with a lemon vinaigrette works great. These sides balance the rich flavors of the soup.

How can I make this soup lighter?

To create a lighter version, consider using lighter cream options. You can use half-and-half or coconut milk. These substitutes will reduce the calorie count. Also, try adding more vegetables like zucchini or carrots. They make the soup heartier without adding many calories.

Creamy Tuscan Tortellini Soup brings comfort and flavor to your table. We covered the key ingredients, from olive oil and garlic to tortellini and fresh greens. I shared simple steps to prepare and build the soup’s base. You can customize it with optional ingredients and tasty toppings. Remember to adjust flavors and enjoy experimenting with spices. With these tips, this soup can fit any meal. Finally, don’t forget to try variations for a new experience each time you cook. This soup is sure to impress in any kitchen.

- 2 tablespoons olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1/4 teaspoon red pepper flakes (optional) - 4 cups vegetable broth - 1 (14.5-ounce) can diced tomatoes, undrained - 1 cup heavy cream - 9 ounces cheese tortellini (fresh or frozen) - 2 cups baby spinach - Salt and pepper to taste - Grated Parmesan cheese for serving - Fresh basil leaves for garnish These ingredients make a rich, creamy soup. The olive oil brings flavor, and the onion and garlic add depth. Oregano and basil give the soup a classic Italian taste. The broth and tomatoes create a savory base, while the heavy cream adds a luscious texture. Tortellini makes it filling, and spinach adds color and nutrition. - Coconut milk or half-and-half as cream alternatives - Fresh or frozen tortellini - Kale or arugula as alternative greens You can switch heavy cream with coconut milk or half-and-half for a lighter version. Fresh or frozen tortellini works well, so pick what you have. If you want to change the greens, kale or arugula can add different flavors and textures. - Grated Parmesan cheese and fresh basil - Crusty bread for serving - Cooked chicken or sausage for protein Top your soup with grated Parmesan cheese and fresh basil for extra flavor. Serve it with crusty bread to soak up the soup. You can also add cooked chicken or sausage to make the dish heartier. For the full recipe, check out the details above. Start by heating the olive oil in a large pot over medium heat. Once the oil is hot, add the diced onion. Cook it for about 5 minutes until it becomes soft and clear. This step builds the base flavor. Next, stir in the minced garlic along with the dried oregano, dried basil, and red pepper flakes. Sauté this mix for one minute. You want to release the flavors from the garlic and herbs. The aroma will be amazing! Now, pour in the vegetable broth and the can of diced tomatoes. Do not drain the tomatoes; their juice adds flavor! Bring this mixture to a gentle boil, then lower the heat. Let it simmer for about 10 minutes. This allows the flavors to blend well. After 10 minutes, add the heavy cream. Stir it in slowly. If the soup seems too thick, add a little more broth or water. You want a nice, creamy consistency. Taste the soup and adjust the seasoning as needed. It’s time for the star of the dish: the tortellini! If you’re using fresh tortellini, cook it for about 3 to 5 minutes. For frozen tortellini, it will take around 7 to 9 minutes. Stir the tortellini into the soup while it cooks. In the last minute, fold in the baby spinach. It will wilt quickly. This adds color and nutrition to the soup. Taste again and adjust the seasoning with salt and pepper, if needed. Now your Creamy Tuscan Tortellini Soup is ready! For the full recipe, check out the details above. To make your soup creamy, start with heavy cream. If it gets too thick, add more broth or water. This helps you reach your ideal texture. Fresh ingredients also boost flavor. Use fresh spinach and high-quality broth for the best taste. It’s key to cook tortellini just right. Fresh tortellini cooks in about 3 to 5 minutes. Frozen tortellini needs around 7 to 9 minutes. Stir gently to avoid breaking them. Add spinach in the last minute of cooking. This keeps the bright green color and nutrients intact. For extra flavor, try adding spices like thyme or parsley. A pinch of nutmeg can add warmth, too. Always taste your soup before serving. Adjust salt and pepper as needed. This ensures a well-balanced dish. For the full recipe, check the details shared above. {{image_2}} You can easily make this soup vegetarian or vegan. Use plant-based cream instead of heavy cream. Almond, coconut, or soy cream works well. Swap the vegetable broth for a homemade or store-bought vegan broth. Add more vegetables to boost nutrition. Chopped carrots, bell peppers, or zucchini add color and flavor. If you want more protein, incorporate chicken or shrimp. Cook them in the pot before adding the broth. This gives the soup a rich flavor. You can also use meat tortellini for a heartier soup. It adds a nice texture and makes it more filling. You can change the flavor profile by experimenting with herbs. Try adding thyme or rosemary for a different taste. If you like it spicy, add more red pepper flakes. This gives the soup a kick and enhances the overall flavor. To store leftover Creamy Tuscan Tortellini Soup, let it cool first. Place the soup in an airtight container. This helps keep it fresh. It will stay good in the fridge for about three days. If you want the best taste, eat it sooner. Always reheat thoroughly before eating. Yes, you can freeze Creamy Tuscan Tortellini Soup. To do this, pour the soup into freezer-safe containers. Leave some space at the top for expansion. It can last for about three months in the freezer. To reheat, thaw it overnight in the fridge. Warm it slowly on the stove, stirring often. You can prepare parts of the soup ahead of time. Chop onions and garlic, and store them in the fridge. Cook the tortellini separately and add it just before serving. This makes quick lunches or dinners easy. Just heat the soup, add tortellini, and enjoy a warm meal. Yes, you can use frozen tortellini. Just remember to check the cooking time. For frozen tortellini, cook for about 7–9 minutes. This ensures they are fully cooked and tender. If you use fresh tortellini, the cooking time is shorter, about 3–5 minutes. Adjust your cooking time based on what you choose. This soup can be gluten-free with some changes. Many stores sell gluten-free tortellini. Check the packaging to ensure it fits your needs. You can also use gluten-free pasta if you cannot find gluten-free tortellini. It’s a great way to enjoy this soup without gluten. I recommend serving this soup with crusty bread. A nice baguette or garlic bread pairs well. You can also add a fresh salad for a light touch. A simple green salad with a lemon vinaigrette works great. These sides balance the rich flavors of the soup. To create a lighter version, consider using lighter cream options. You can use half-and-half or coconut milk. These substitutes will reduce the calorie count. Also, try adding more vegetables like zucchini or carrots. They make the soup heartier without adding many calories. Creamy Tuscan Tortellini Soup brings comfort and flavor to your table. We covered the key ingredients, from olive oil and garlic to tortellini and fresh greens. I shared simple steps to prepare and build the soup’s base. You can customize it with optional ingredients and tasty toppings. Remember to adjust flavors and enjoy experimenting with spices. With these tips, this soup can fit any meal. Finally, don’t forget to try variations for a new experience each time you cook. This soup is sure to impress in any kitchen.

Creamy Tuscan Tortellini Soup

Warm up with this delicious Creamy Tuscan Tortellini Soup that’s perfect for any day! Made with fresh ingredients like cheese tortellini, baby spinach, and a rich, creamy broth, this dish is both comforting and easy to prepare in just 30 minutes. Discover how to make this delightful soup that the whole family will love.
Print Recipe Pin Recipe

Ingredients
  

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried basil

1/4 teaspoon red pepper flakes (optional)

4 cups vegetable broth

1 (14.5-ounce) can diced tomatoes, undrained

1 cup heavy cream

9 ounces cheese tortellini (fresh or frozen)

2 cups baby spinach

Salt and pepper to taste

Grated Parmesan cheese for serving

Fresh basil leaves for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until it becomes translucent, about 5 minutes.

    Stir in the minced garlic, dried oregano, dried basil, and red pepper flakes. Sauté for another minute until fragrant.

      Pour in the vegetable broth and canned diced tomatoes. Bring the mixture to a slight boil, then reduce the heat and let it simmer for 10 minutes.

        Add the heavy cream to the pot, stirring well to combine. If the soup is too thick, add a little more broth or water to achieve your desired consistency.

          Stir in the cheese tortellini and cook according to package instructions, usually about 3–5 minutes for fresh tortellini or 7–9 minutes for frozen tortellini.

            In the last minute of cooking, gently fold in the baby spinach until wilted. Season the soup with salt and pepper to taste.

              Remove from heat and serve the soup hot, topped with grated Parmesan cheese and fresh basil leaves for garnish.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4-6

                  - 2 tablespoons olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1/4 teaspoon red pepper flakes (optional) - 4 cups vegetable broth - 1 (14.5-ounce) can diced tomatoes, undrained - 1 cup heavy cream - 9 ounces cheese tortellini (fresh or frozen) - 2 cups baby spinach - Salt and pepper to taste - Grated Parmesan cheese for serving - Fresh basil leaves for garnish These ingredients make a rich, creamy soup. The olive oil brings flavor, and the onion and garlic add depth. Oregano and basil give the soup a classic Italian taste. The broth and tomatoes create a savory base, while the heavy cream adds a luscious texture. Tortellini makes it filling, and spinach adds color and nutrition. - Coconut milk or half-and-half as cream alternatives - Fresh or frozen tortellini - Kale or arugula as alternative greens You can switch heavy cream with coconut milk or half-and-half for a lighter version. Fresh or frozen tortellini works well, so pick what you have. If you want to change the greens, kale or arugula can add different flavors and textures. - Grated Parmesan cheese and fresh basil - Crusty bread for serving - Cooked chicken or sausage for protein Top your soup with grated Parmesan cheese and fresh basil for extra flavor. Serve it with crusty bread to soak up the soup. You can also add cooked chicken or sausage to make the dish heartier. For the full recipe, check out the details above. Start by heating the olive oil in a large pot over medium heat. Once the oil is hot, add the diced onion. Cook it for about 5 minutes until it becomes soft and clear. This step builds the base flavor. Next, stir in the minced garlic along with the dried oregano, dried basil, and red pepper flakes. Sauté this mix for one minute. You want to release the flavors from the garlic and herbs. The aroma will be amazing! Now, pour in the vegetable broth and the can of diced tomatoes. Do not drain the tomatoes; their juice adds flavor! Bring this mixture to a gentle boil, then lower the heat. Let it simmer for about 10 minutes. This allows the flavors to blend well. After 10 minutes, add the heavy cream. Stir it in slowly. If the soup seems too thick, add a little more broth or water. You want a nice, creamy consistency. Taste the soup and adjust the seasoning as needed. It’s time for the star of the dish: the tortellini! If you’re using fresh tortellini, cook it for about 3 to 5 minutes. For frozen tortellini, it will take around 7 to 9 minutes. Stir the tortellini into the soup while it cooks. In the last minute, fold in the baby spinach. It will wilt quickly. This adds color and nutrition to the soup. Taste again and adjust the seasoning with salt and pepper, if needed. Now your Creamy Tuscan Tortellini Soup is ready! For the full recipe, check out the details above. To make your soup creamy, start with heavy cream. If it gets too thick, add more broth or water. This helps you reach your ideal texture. Fresh ingredients also boost flavor. Use fresh spinach and high-quality broth for the best taste. It’s key to cook tortellini just right. Fresh tortellini cooks in about 3 to 5 minutes. Frozen tortellini needs around 7 to 9 minutes. Stir gently to avoid breaking them. Add spinach in the last minute of cooking. This keeps the bright green color and nutrients intact. For extra flavor, try adding spices like thyme or parsley. A pinch of nutmeg can add warmth, too. Always taste your soup before serving. Adjust salt and pepper as needed. This ensures a well-balanced dish. For the full recipe, check the details shared above. {{image_2}} You can easily make this soup vegetarian or vegan. Use plant-based cream instead of heavy cream. Almond, coconut, or soy cream works well. Swap the vegetable broth for a homemade or store-bought vegan broth. Add more vegetables to boost nutrition. Chopped carrots, bell peppers, or zucchini add color and flavor. If you want more protein, incorporate chicken or shrimp. Cook them in the pot before adding the broth. This gives the soup a rich flavor. You can also use meat tortellini for a heartier soup. It adds a nice texture and makes it more filling. You can change the flavor profile by experimenting with herbs. Try adding thyme or rosemary for a different taste. If you like it spicy, add more red pepper flakes. This gives the soup a kick and enhances the overall flavor. To store leftover Creamy Tuscan Tortellini Soup, let it cool first. Place the soup in an airtight container. This helps keep it fresh. It will stay good in the fridge for about three days. If you want the best taste, eat it sooner. Always reheat thoroughly before eating. Yes, you can freeze Creamy Tuscan Tortellini Soup. To do this, pour the soup into freezer-safe containers. Leave some space at the top for expansion. It can last for about three months in the freezer. To reheat, thaw it overnight in the fridge. Warm it slowly on the stove, stirring often. You can prepare parts of the soup ahead of time. Chop onions and garlic, and store them in the fridge. Cook the tortellini separately and add it just before serving. This makes quick lunches or dinners easy. Just heat the soup, add tortellini, and enjoy a warm meal. Yes, you can use frozen tortellini. Just remember to check the cooking time. For frozen tortellini, cook for about 7–9 minutes. This ensures they are fully cooked and tender. If you use fresh tortellini, the cooking time is shorter, about 3–5 minutes. Adjust your cooking time based on what you choose. This soup can be gluten-free with some changes. Many stores sell gluten-free tortellini. Check the packaging to ensure it fits your needs. You can also use gluten-free pasta if you cannot find gluten-free tortellini. It’s a great way to enjoy this soup without gluten. I recommend serving this soup with crusty bread. A nice baguette or garlic bread pairs well. You can also add a fresh salad for a light touch. A simple green salad with a lemon vinaigrette works great. These sides balance the rich flavors of the soup. To create a lighter version, consider using lighter cream options. You can use half-and-half or coconut milk. These substitutes will reduce the calorie count. Also, try adding more vegetables like zucchini or carrots. They make the soup heartier without adding many calories. Creamy Tuscan Tortellini Soup brings comfort and flavor to your table. We covered the key ingredients, from olive oil and garlic to tortellini and fresh greens. I shared simple steps to prepare and build the soup’s base. You can customize it with optional ingredients and tasty toppings. Remember to adjust flavors and enjoy experimenting with spices. With these tips, this soup can fit any meal. Finally, don’t forget to try variations for a new experience each time you cook. This soup is sure to impress in any kitchen.

                  Creamy Tuscan Tortellini Soup

                  A rich and creamy soup featuring cheese tortellini, fresh spinach, and a blend of Italian herbs.
                  Print Recipe Pin Recipe
                  Prep Time 10 minutes
                  Cook Time 20 minutes
                  Total Time 30 minutes
                  Course Main Course
                  Cuisine Italian
                  Servings 4 servings

                  Ingredients
                    

                  • 2 tablespoons olive oil
                  • 1 medium onion, diced
                  • 3 cloves garlic, minced
                  • 1 teaspoon dried oregano
                  • 1 teaspoon dried basil
                  • 1 quarter teaspoon red pepper flakes (optional)
                  • 4 cups vegetable broth
                  • 1 14.5-ounce can diced tomatoes, undrained
                  • 1 cup heavy cream
                  • 9 ounces cheese tortellini (fresh or frozen)
                  • 2 cups baby spinach
                  • to taste salt and pepper
                  • for serving grated Parmesan cheese
                  • for garnish fresh basil leaves

                  Instructions
                   

                  • In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until it becomes translucent, about 5 minutes.
                  • Stir in the minced garlic, dried oregano, dried basil, and red pepper flakes. Sauté for another minute until fragrant.
                  • Pour in the vegetable broth and canned diced tomatoes. Bring the mixture to a slight boil, then reduce the heat and let it simmer for 10 minutes.
                  • Add the heavy cream to the pot, stirring well to combine. If the soup is too thick, add a little more broth or water to achieve your desired consistency.
                  • Stir in the cheese tortellini and cook according to package instructions, usually about 3–5 minutes for fresh tortellini or 7–9 minutes for frozen tortellini.
                  • In the last minute of cooking, gently fold in the baby spinach until wilted. Season the soup with salt and pepper to taste.
                  • Remove from heat and serve the soup hot, topped with grated Parmesan cheese and fresh basil leaves for garnish.

                  Notes

                  Adjust the thickness of the soup by adding more broth or water as needed.
                  Keyword creamy, Italian, soup, tortellini

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