Description

This Creamy Tuscan Tortellini Soup is loaded with cheesy tortellini, sun-dried tomatoes, garlic, and spinach—all simmered in a velvety broth. It’s a comforting, satisfying meal made in one pot in under 30 minutes!

Ingredients

1 tbsp olive oil

1 small onion, diced

3 cloves garlic, minced

1/2 tsp crushed red pepper flakes (optional)

1/2 cup sun-dried tomatoes (packed in oil), chopped

1 (14 oz) can diced tomatoes

4 cups vegetable broth or chicken broth

1 (9 oz) package refrigerated cheese tortellini

1 cup heavy cream

2 cups baby spinach

1/2 tsp Italian seasoning

Salt and pepper to taste

Parmesan cheese for topping (optional)

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Instructions

1. In a large pot, heat olive oil over medium heat. Add onion and sauté until translucent, about 4 minutes.

2. Stir in garlic and red pepper flakes. Cook for 1 minute until fragrant.

3. Add sun-dried tomatoes, diced tomatoes, broth, and Italian seasoning. Bring to a gentle boil.

4. Add tortellini and cook for 5–7 minutes, or until tender.

5. Reduce heat and stir in cream and spinach. Simmer until spinach is wilted and soup is creamy.

6. Season with salt and pepper to taste.

7. Ladle into bowls and top with Parmesan if desired. Serve hot.

Notes

Use plant-based cream and tortellini for a vegetarian version.

Add cooked sausage or shredded chicken to make it heartier.

Store leftovers in the fridge for up to 3 days—tortellini may absorb more liquid overnight.