I absolutely love this Creamy Tuscan Garlic Tortellini Soup Recipe because it feels like a warm hug in a bowl. The combination of tender cheese tortellini swimming in a garlicky, creamy broth with bursts of fresh spinach and savory chicken makes it so satisfying, especially on chilly nights. When I first tried this, I was hooked instantly-it s rich without being too heavy, and it comes together quickly, which is a total win for busy weeknights.
You ll find that this recipe works beautifully as a comforting meal that doubles as impressive comfort food for guests. Plus, the creamy Tuscan flavors paired with hearty tortellini and white beans mean you get protein, veggies, and carbs all in one pot, making dinner both delicious and balanced. It s one of those recipes that your family will keep asking for because it hits all the right notes-garlic, creaminess, and that Italian seasoning magic.
Why You’ll Love This Recipe
- Comfort in a bowl: Creamy, garlicky, and hearty-perfect for cold nights or anytime you want cozy food.
- One-pot wonder: Easy prep and cleanup with protein, veggies, and pasta all cooked together.
- Family favorite: My family goes crazy for this soup and it s a guaranteed crowd-pleaser.
- Flexible ingredients: You can swap chicken or add other greens to suit your taste and pantry.
Ingredients You’ll Need
The ingredients in this Creamy Tuscan Garlic Tortellini Soup Recipe come together perfectly for rich flavor and comforting texture. I always reach for fresh spinach and good-quality cheese tortellini-the freshness really makes a difference.
- Cooked shredded chicken: Leftover chicken works great here to keep things quick and easy.
- Unsalted butter: Adds richness and helps soften the onions without overpowering the flavors.
- White onion: Gives a mild sweetness to balance the garlic and tomato.
- Garlic cloves: I love garlic in this recipe-it s the soul of the soup’s flavor.
- Chicken broth: Use low sodium so you can control the saltiness throughout cooking.
- Diced tomatoes (canned): Adds brightness and a little acidity to cut through the cream.
- White beans: They add gentle creaminess and bulk without changing the flavor.
- Heavy cream: For that luscious, velvety finish that makes this soup so indulgent.
- Parmesan cheese: Freshly grated is a must for that authentic, savory depth.
- Italian seasoning: A classic blend that brings all the Tuscan flavors to life.
- Salt and pepper: Essential seasoning to brighten and balance every bite.
- Refrigerated cheese tortellini: No need to boil separately-cooks right in the soup.
- Fresh spinach: Adds color, nutrition, and a fresh note to the creamy broth.
Variations
I love how customizable this Creamy Tuscan Garlic Tortellini Soup Recipe is. Feel free to tweak it based on what you have, or for any dietary needs-this soup is pretty forgiving and still tastes amazing.
- Vegetarian version: Skip the chicken and add extra beans or mushrooms for heartiness; the Parmesan and cream keep it rich enough.
- Spicy kick: I sometimes stir in a pinch of red pepper flakes to add warmth without overwhelming the dish.
- Greens swap: Kale or Swiss chard works too if spinach isn t your favorite.
- Use frozen tortellini: Just add a few minutes to the simmer time, and it s just as good.
How to Make Creamy Tuscan Garlic Tortellini Soup Recipe
Step 1: Sauté the Aromatics
Start by melting your unsalted butter in a large pot over medium heat-this is where your soup s base flavor builds. Then add the diced white onion and cook until it becomes translucent and tender, roughly 5 minutes. Next, toss in the minced garlic and sauté for just 30 seconds until fragrant-you’ll know it by that lovely garlicky aroma that fills your kitchen. Be careful not to let it burn, or it ll get bitter.
Step 2: Build Your Soup Base
Pour in the chicken broth along with diced tomatoes (with their juices) and the drained white beans. Stir everything together and bring it to a gentle simmer. This is when you add the heavy cream, Parmesan cheese, Italian seasoning, salt, and pepper-mix these in well until the soup starts to thicken slightly. The cream and cheese will add that luscious richness while the seasoning keeps it classic Tuscan.
Step 3: Add Chicken, Tortellini, and Spinach
Next, stir in your cooked shredded chicken, refrigerated cheese tortellini, and fresh spinach. Let the soup simmer for about 10 minutes so the tortellini cooks through and the flavors blend beautifully. The spinach will wilt and add a fresh contrast to all that creaminess. Don t rush this step-it s worth waiting to get the tortellini tender and the soup fully heated through.
Step 4: Taste and Adjust
Finally, give your soup a taste and adjust salt or pepper if needed. Sometimes with canned tomatoes and broth, you might want a pinch more salt, so trust your taste buds here. Once everything s just right, ladle it into bowls and get ready to enjoy!
Pro Tips for Making Creamy Tuscan Garlic Tortellini Soup Recipe
- Use rotisserie chicken: It saves time and adds extra flavor if you don t want to cook chicken separately.
- Don t overcook tortellini: Adding it at the right time and simmering 10 minutes keeps it tender but not mushy.
- Freshly grate your Parmesan: Pre-grated cheese often includes additives that affect texture and melting.
- Simmer, don t boil: Gentle heat prevents the cream from separating and keeps the soup silky.
How to Serve Creamy Tuscan Garlic Tortellini Soup Recipe
Garnishes
I usually sprinkle a handful of extra Parmesan and a few fresh basil leaves on top for that fresh, herby pop. Sometimes I drizzle just a bit of good-quality olive oil or a touch of chili oil if we want some heat. It s amazing how a little garnish can elevate the whole experience.
Side Dishes
Crusty bread or garlic breadsticks are my go-to side-and you ll want something to dip into that creamy soup! A simple green salad with a lemon vinaigrette also balances the richness without feeling heavy.
Creative Ways to Present
For a dinner party, I like serving this soup in rustic bread bowls-guests love the edible bowl s surprise factor. Or try layering some fresh herbs and crushed red pepper on top just before serving to make it look extra inviting. It s also lovely in colorful soup mugs for a casual but beautiful presentation.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge for up to 3 days. The tortellini tends to soak up the broth as it sits, so sometimes the soup thickens quite a bit by the next day-just add a splash of broth or water when reheating to loosen it back up.
Freezing
I ve frozen this soup a couple of times and it works okay, but tortellini can get a bit mushy after thawing. If you plan to freeze, I recommend cooking the tortellini fresh when you reheat, or freeze the soup without the tortellini and cook it separately later.
Reheating
Reheat gently on the stovetop over low heat, stirring frequently. Add a little broth or cream if it s too thick. Microwaving works in a pinch, but I find low, slow reheating keeps the cream from separating.
FAQs
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Can I use frozen tortellini for this soup?
Yes, you can! Just add a few extra minutes to the simmer time to make sure the frozen tortellini cooks through fully. Keep an eye on the texture so it doesn t get too soft.
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Is there a dairy-free version of this Creamy Tuscan Garlic Tortellini Soup Recipe?
Absolutely! You can swap heavy cream with coconut cream or cashew cream, and use dairy-free cheese alternatives. Also, check that your tortellini is dairy-free or substitute with a gluten-free pasta if needed.
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Can I make this soup ahead of time?
Yes! You can prepare the soup base a day ahead and refrigerate it. Add tortellini and spinach just before reheating to keep them fresh and avoid overcooking.
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What can I substitute if I don t have white beans?
Great question! Cannellini beans are the traditional choice, but you can substitute with great northern beans or even chickpeas for a different but delicious twist.
Final Thoughts
This Creamy Tuscan Garlic Tortellini Soup Recipe has become one of my absolute favorites because it s so easy to make yet feels special and indulgent. Whether you re cooking for a family dinner or want a comforting solo meal, this soup delivers every time. Trust me, once you try it, you ll find yourself coming back to it again and again-and sharing it with everyone you love like I do!
Print
Creamy Tuscan Garlic Tortellini Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Tuscan
Description
This Creamy Tuscan Garlic Tortellini Soup is a comforting and delicious meal featuring tender shredded chicken, cheese tortellini, fresh spinach, and a rich, creamy tomato broth infused with garlic and Italian seasoning. Perfect for a cozy dinner, this soup combines hearty ingredients and creamy textures to satisfy your cravings in just 25 minutes.
Ingredients
Soup Base
- 2 tablespoons unsalted butter
- 1 small diced white onion
- 2 cloves minced garlic
- 2 cups chicken broth
- 1 (28-ounce) can diced tomatoes
- 1 (15-ounce) can drained and rinsed white beans
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1/4 teaspoon pepper
Main Ingredients
- 2 cups cooked shredded chicken
- 10 ounces refrigerated cheese tortellini
- 2 cups fresh spinach
Instructions
- Sauté Aromatics: Melt 2 tablespoons unsalted butter in a large pot over medium heat. Add the diced white onion and cook until it becomes translucent and tender. Then add the minced garlic and cook for an additional 30 seconds until fragrant.
- Add Broth and Seasonings: Pour in the chicken broth, diced tomatoes, and white beans. Stir in heavy cream, grated parmesan cheese, Italian seasoning, salt, and pepper. Bring the mixture to a gentle simmer.
- Cook Tortellini & Chicken: Add the shredded chicken, cheese tortellini, and fresh spinach to the simmering soup. Let it simmer for 10 minutes to allow the tortellini to cook through and the soup to thicken slightly.
- Final Seasoning: Taste the soup and adjust salt and pepper as needed. Serve hot and enjoy the creamy, flavorful soup.
Notes
- Use fresh spinach for best flavor and texture, but baby kale or arugula can be substituted.
- For a vegetarian version, omit chicken and use vegetable broth, adding extra beans or mushrooms for protein.
- If you prefer a thicker soup, simmer a little longer or add a slurry of cornstarch and water.
- Leftovers reheat well and the flavors improve after resting overnight.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg
