Creamy Tuscan Garlic Tortellini Soup Recipe

I absolutely love this Creamy Tuscan Garlic Tortellini Soup Recipe because it feels like a warm hug in a bowl. When I first tried it, the rich, garlicky broth combined with tender cheese-filled tortellini and fresh spinach instantly won me over – it s one of those recipes that makes you feel cozy and satisfied without being complicated. Plus, it s perfect for any night you want something quick, comforting, and just a little fancy.

You’ll find that this soup works amazingly well for weeknight dinners or even a casual weekend lunch when you want to impress family or friends with minimal effort. The creamy texture balanced with savory Italian herbs and the wholesome goodness of chicken and beans make it super filling and comforting – it s become my go-to when I m craving something that feels indulgent but isn t a hassle to whip up.

this …

Ingredients You’ll Need

Every ingredient in this Creamy Tuscan Garlic Tortellini Soup Recipe works together to create a hearty, flavorful bowl that s rich without being heavy. Some of these staples might already be in your pantry, making it even easier to pull together.

• Cooked shredded chicken: Great way to use leftover or rotisserie chicken for added protein and depth.
• Unsalted butter: Adds richness without overpowering the delicate flavors of garlic and herbs.
• White onion: Provides a sweet, savory base that mellows perfectly when sautéed.
• Garlic cloves: Fresh garlic gives this soup that signature Tuscan flavor you can t get from powder.
• Chicken broth: Keeps the soup light but flavorful – homemade or store-bought works well.
• Canned diced tomatoes: Adds acidity and a touch of sweetness to balance the cream.
• Canned white beans: Rinsed and drained for creaminess and extra fiber.
• Heavy cream: The key to the soup s luscious, velvety texture.
• Grated parmesan cheese: Enhances umami and thickens the soup just enough.
• Italian seasoning: A blend of herbs that brings all the Tuscan flavors together effortlessly.
• Salt and pepper: For seasoning to taste – don t be shy here!
• Refrigerated cheese tortellini: The star pasta choice – tender and cheesy for that comfort factor.
• Fresh spinach: Stirred in at the end for color, nutrients, and a fresh bite.

Variations

I love to tweak this Creamy Tuscan Garlic Tortellini Soup Recipe depending on what I have on hand or dietary needs. It s super forgiving and easy to adapt, so feel free to make it your own.

• Vegetarian version: I ve made this without chicken and added extra beans or mushrooms – it s still hearty and delicious.
• Spicy kick: Sometimes I toss in crushed red pepper flakes; it adds a wonderful warmth.
• Greens swap: If I m out of spinach, kale or Swiss chard work beautifully too.
• Lightened up: Using half-and-half or whole milk instead of heavy cream reduces the richness but keeps it creamy.

How to Make Creamy Tuscan Garlic Tortellini Soup Recipe

Step 1: Build the flavorful base

Start by melting the unsalted butter over medium heat in a large pot. I find that gently cooking the diced onion until it s translucent and tender-usually about 4-5 minutes-really brings out its sweetness without letting it brown. Then, add the minced garlic and cook just for 30 seconds until it s fragrant. This step is key to layering flavor without any bitterness.

Step 2: Add liquids and seasonings

Pour in the chicken broth, canned diced tomatoes (with juices), and the rinsed white beans. Adding heavy cream and parmesan cheese here builds that rich, creamy body the soup is famous for. Don t forget the Italian seasoning, salt, and pepper – give everything a good stir and bring it to a gentle simmer. This is when all those flavors start getting cozy together.

Step 3: Stir in chicken, tortellini, and spinach

Now it s time to add the shredded chicken, refrigerated cheese tortellini, and fresh spinach. I usually simmer the soup for about 10 minutes here – this lets the tortellini cook perfectly while thickening the soup to that luscious consistency. Keep an eye on the tortellini so it doesn t overcook and get mushy!

Step 4: Taste and adjust

Before serving, I always taste to see if it needs a little more salt or pepper. Sometimes you want a bit more zing from the cheese or herbs. Adjusting seasonings at the end helps the soup taste fresh and balanced.

How to Serve Creamy Tuscan Garlic Tortellini Soup Recipe

Garnishes

I usually sprinkle extra freshly grated parmesan cheese and a little cracked black pepper on top. A drizzle of good quality olive oil or a few red pepper flakes also adds a nice touch if you want to spice things up. Fresh chopped basil or parsley gives a lovely pop of color and freshness – I highly recommend it!

Side Dishes

When I serve this soup, I love pairing it with a crusty bread or garlic breadsticks to soak up all that creamy goodness. A simple green salad with a light vinaigrette makes a fresh counterbalance to the richness. For a heartier meal, roasted veggies or even a Caesar salad can be great sides.

Creative Ways to Present

For a cozy dinner party, I ve ladled this soup into mini bread bowls – it turns it into an inviting centerpiece that’s as fun as it is tasty. Another trick is to serve it in wide-rimmed bowls and garnish each with a small dollop of ricotta cheese and a fresh basil leaf, which looks gorgeous and adds an extra layer of creaminess. It s great for elevating the experience without adding fuss.

Make Ahead and Storage

Storing Leftovers

Leftovers store beautifully in an airtight container in the fridge for up to 3 days. I usually let the soup cool completely before refrigerating to maintain freshness. Just be aware that the tortellini may soak up some liquid and thicken the soup overnight.

Freezing

Freezing works too, but I recommend freezing the soup without the tortellini for the best texture. Freeze the broth, chicken, and veggies in a freezer-safe container for up to 3 months, then cook fresh tortellini when reheating. This way, the pasta won t get mushy or fall apart.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally. If the soup seems too thick, add a splash of chicken broth or water to loosen it up. If you froze the soup without tortellini, cook fresh tortellini separately and add right before serving for best results.

FAQs

Final Thoughts

This Creamy Tuscan Garlic Tortellini Soup Recipe has become such a comforting staple in my kitchen – it s the kind of dish I look forward to whenever the weather turns chilly or I just need a little comfort food love. I hope you find the same joy making and eating it; it s easy enough for any night but special enough to share with people you care about. Give it a try and watch how it quickly becomes a family favorite in your home too!

Creamy Tuscan Garlic Tortellini Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 776 reviews

• Author: Jasmine
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 8 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American

Print Recipe

Pin Recipe

---

Description

This Creamy Tuscan Garlic Tortellini Soup combines tender shredded chicken, cheesy tortellini, and fresh spinach in a rich, garlicky tomato and cream broth for a comforting and flavorful meal that’s perfect for any day of the year.

---

Ingredients

Units USM Scale 1x2x3x

Main Ingredients

• 2 cups cooked shredded chicken
• 2 tablespoons unsalted butter
• 1 small white onion, diced
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 (28-ounce) can diced tomatoes
• 1 (15-ounce) can white beans, drained and rinsed
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tablespoon Italian seasoning
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 10 ounces refrigerated cheese tortellini
• 2 cups fresh spinach

Cook Mode Prevent your screen from going dark

---

Instructions

1. Sauté Aromatics: Melt 2 tablespoons of unsalted butter in a large pot over medium heat. Add the diced white onion and cook until it becomes translucent and tender, about 5 minutes. Then add minced garlic and cook for 30 seconds until fragrant, stirring frequently to avoid burning.
2. Add Liquids and Seasonings: Pour in 2 cups of chicken broth, the entire can of diced tomatoes, and the drained and rinsed white beans. Stir in 1 cup heavy cream, ½ cup grated Parmesan cheese, 1 tablespoon Italian seasoning, 1 teaspoon salt, and ¼ teaspoon pepper. Stir everything together and bring the mixture to a gentle simmer.
3. Add Chicken, Tortellini, and Spinach: Stir in 2 cups of cooked shredded chicken, 10 ounces of refrigerated cheese tortellini, and 2 cups fresh spinach. Allow the soup to simmer for 10 minutes so the tortellini cooks through and the soup thickens slightly.
4. Adjust Seasonings and Serve: Taste the soup and adjust salt and pepper as needed. Serve warm and enjoy this creamy, comforting Tuscan garlic tortellini soup.

---

Notes

• Use freshly shredded rotisserie chicken or leftover cooked chicken for convenience.
• You can substitute fresh tortellini, but cooking times may vary slightly.
• For a lighter version, substitute half-and-half for heavy cream, but the soup will be less rich.
• Italian seasoning can be replaced with a mixture of basil, oregano, and thyme if preferred.
• For a dairy-free version, omit Parmesan cheese and use coconut cream instead of heavy cream.

---

Nutrition

• Serving Size: 1 cup
• Calories: 320
• Sugar: 4g
• Sodium: 620mg
• Fat: 18g
• Saturated Fat: 9g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 4g
• Protein: 18g
• Cholesterol: 65mg