This Creamy Tuscan Garlic Tortellini Soup is a comforting and flavorful dish that combines tender cheese tortellini, shredded chicken, and a rich, creamy Tuscan-inspired broth. Packed with savory garlic, hearty white beans, and fresh spinach, this soup is perfect for a cozy weeknight meal.
Why You’ll Love This Recipe
- Quick and Comforting: Ready in just 25 minutes, it’s a perfect weeknight dinner.
- Rich and Creamy: The combination of heavy cream and parmesan cheese creates a luxurious broth.
- Hearty and Satisfying: Filled with chicken, tortellini, and white beans, it’s a complete meal in a bowl.
- Flavorful Tuscan Inspiration: The garlic, tomatoes, and Italian seasoning bring authentic Tuscan flavors to your kitchen.
Ingredients
- Cooked Shredded Chicken: Adds protein and heartiness.
- Unsalted Butter: Provides richness and flavor to the base.
- Diced White Onion: Forms the aromatic base of the soup.
- Minced Garlic: Adds a strong, savory flavor.
- Chicken Broth: Forms the liquid base of the soup.
- Diced Tomatoes (canned): Adds acidity and sweetness.
- White Beans (canned): Adds creaminess and texture.
- Heavy Cream: Creates a rich and creamy broth.
- Grated Parmesan Cheese: Adds a salty, nutty flavor and thickens the soup.
- Italian Seasoning: Provides a blend of classic Italian herbs.
- Salt & Pepper: Enhances the overall flavor.
- Refrigerated Cheese Tortellini: Adds a tender, cheesy element.
- Fresh Spinach: Adds a fresh, vibrant touch and nutrients.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
How to Make the Recipe
Step 1: Sauté the Aromatics
Melt butter in a large pot over medium heat. Add diced onion and cook until translucent. Add minced garlic and cook until fragrant.
Step 2: Build the Broth
Add chicken broth, diced tomatoes, white beans, heavy cream, parmesan cheese, Italian seasoning, salt, and pepper. Bring to a simmer.1
Step 3: Add Chicken, Tortellini, and Spinach
Stir in cooked shredded chicken, cheese tortellini, and fresh spinach. Simmer for 10 minutes, allowing the tortellini to cook and the soup to thicken.
Step 4: Season and Serve
Taste and adjust salt and pepper as needed. Serve hot.
Pro Tips for Making the Recipe
- Use rotisserie chicken for a quick and easy protein addition.
- Add a splash of white wine to the onion and garlic for extra flavor.
- Adjust the amount of heavy cream for a thicker or thinner soup.
- Use fresh parmesan cheese for best flavor.
How to Serve
- Serve with crusty bread or garlic bread for dipping.
- Garnish with extra parmesan cheese and fresh parsley.
- Pair with a simple green salad for a balanced meal.
Make Ahead and Storage
Storing Leftovers
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently on the stovetop or in the microwave until heated through.
Freezing
Freezing is not recommended as the creamy texture of the soup may change.
FAQs
1. Can I use a different type of pasta?
Yes, other small pasta shapes like shells or orzo can be used.
2. Can I make this soup without heavy cream?
Yes, you can use half-and-half or whole milk, but the soup will be less creamy.
3. Can I add other vegetables?
Absolutely! Add vegetables like carrots, celery, or zucchini for extra nutrients and flavor.
4. Can I make this soup vegetarian?
Yes, omit the chicken and use vegetable broth. Add more beans or vegetables to make the soup more substantial.
Print
Creamy Tuscan Garlic Tortellini Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 servings 1x
- Category: Main-course, soup
- Method: Stovetop
- Cuisine: Italian-inspired
Description
This Creamy Tuscan Garlic Tortellini Soup is a comforting and flavorful one-pot meal that comes together quickly. Tender shredded chicken, cheesy tortellini, and fresh spinach simmer in a creamy tomato broth infused with garlic and Italian herbs, creating a satisfying and elegant soup.
Ingredients
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- 2 tablespoons unsalted butter
- 1 small white onion, finely diced
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 (28-ounce) can diced tomatoes, undrained
- 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, or to taste
- 1/4 teaspoon black pepper, or to taste
- 10 ounces refrigerated cheese tortellini
- 2 cups fresh spinach
Instructions
- Sauté Onion and Garlic: Melt the butter in a large pot or Dutch oven over medium heat. Add the diced onion and cook until translucent and tender, about 3-5 minutes. Add the minced garlic and cook for 30 seconds, until fragrant.
- Add Broth, Tomatoes, and Beans: Pour in the chicken broth, diced tomatoes (with their juices), and drained white beans. Bring to a simmer.
- Add Cream, Cheese, and Seasoning: Stir in the heavy cream, Parmesan cheese, Italian seasoning, salt, and pepper. Bring to a gentle simmer.
- Add Chicken, Tortellini, and Spinach: Stir in the shredded chicken, cheese tortellini, and fresh spinach. Simmer for 10 minutes, or until the tortellini is cooked through and the soup has thickened slightly.
- Taste and Serve: Taste and adjust the seasoning as needed. Serve hot.
Notes
- You can use any type of cooked chicken, such as leftover roasted chicken or grilled chicken.
- Feel free to add other vegetables, such as chopped bell peppers, zucchini, or kale.
- For a richer flavor, you can use heavy cream instead of half and half.
- If you don’t have cheese tortellini, you can use another type of filled pasta, such as ravioli or tortelloni.
- Garnish with extra Parmesan cheese, fresh basil, or a drizzle of olive oil before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 1g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 100mg
