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- 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 3 cups vegetable broth - 1 can (14 oz) diced tomatoes, undrained - 1 cup heavy cream - 1 package (9 oz) fresh cheese tortellini - 2 cups fresh spinach, roughly chopped - 1 teaspoon dried basil - 1 teaspoon dried oregano - Salt and pepper to taste - Grated Parmesan cheese for serving - Fresh basil leaves for garnish - Olive oil: This adds a rich flavor and helps to cook the onion. - Onion: Diced onion gives sweetness and depth to the soup. - Garlic: Minced garlic adds a bold taste that wakes up the dish. - Vegetable broth: This is the soup's base. It adds flavor and depth. - Diced tomatoes: These add acidity and sweetness, balancing the cream. - Heavy cream: This gives the soup its creamy texture and richness. - Fresh cheese tortellini: These little pasta pockets bring heartiness to the soup. - Spinach: Fresh spinach adds color and nutrients to the dish. - Dried basil and oregano: These herbs enhance the soup with warm, earthy notes. - Salt and pepper: These are key for seasoning and bringing out flavors. - Grated Parmesan cheese: This adds a salty kick when served on top. - Fresh basil leaves: These make a lovely garnish and add a fresh taste. - For olive oil, look for extra virgin for the best flavor. - Choose onions that feel firm and heavy for their size. - Select garlic that is plump and has no sprouts. - Look for vegetable broth that has no added preservatives. - Pick diced tomatoes in a can with no added sugar or salt. - Use heavy cream that is not past its expiration date. - For cheese tortellini, choose fresh over dried for the best texture. - Check spinach for vibrant green leaves with no wilting. - When buying herbs, fresh ones should be fragrant and bright. - Ensure Parmesan cheese is fresh and has a strong aroma. - For fresh basil, select leaves that are bright and not brown. {{ingredient_image_1}} Start by heating one tablespoon of olive oil in a large pot over medium heat. Once hot, add one medium onion, diced. Sauté the onion for about five minutes. You want it to be soft and slightly translucent. Next, add two cloves of minced garlic. Cook this mixture for one more minute. The garlic should smell great and become fragrant. Now it's time to pour in three cups of vegetable broth. Also, add one can of diced tomatoes, juice included. Bring this mixture to a gentle simmer. This base gives your soup a rich flavor. After your base simmers, it's time to add the fun part: the tortellini. Stir in one package of fresh cheese tortellini. Cook them according to the package's instructions. This usually takes about five to seven minutes. You want the tortellini to be al dente, meaning they should have a slight bite to them. This texture adds to the soup's charm. Once the tortellini is cooked, add two cups of roughly chopped fresh spinach. Sprinkle in one teaspoon of dried basil and one teaspoon of dried oregano. Stir everything together until the spinach wilts. This should take about two to three minutes. The spinach will turn a bright green and add amazing color to your soup. Finally, season your soup with salt and pepper to taste. Give it a good stir. Now, let the soup cool slightly before serving. It’s ready to enjoy! To get that rich, creamy texture, start with heavy cream. This helps the soup feel smooth and thick. When you add it, make sure you stir well. Heat the soup gently after adding cream. This keeps it from curdling and helps blend the flavors. If you want it even creamier, try adding a little more cream or some cream cheese. To boost the taste, add fresh herbs like basil and oregano. They bring a bright flavor. You can also use a dash of red pepper flakes for some heat. If you like garlic, add an extra clove. A splash of lemon juice at the end can brighten up the dish too. Lastly, don't skip the Parmesan cheese! It adds depth and umami. One mistake is overcooking the tortellini. Follow the package instructions closely to keep them firm. Another mistake is not seasoning enough. Always taste your soup and adjust the salt and pepper. Lastly, don’t add the spinach too soon. It should wilt just before serving to keep its bright color and nutrients. Pro Tips Use Fresh Ingredients: For the best flavor, opt for fresh spinach and high-quality cheese tortellini. They will enhance the overall taste of the soup. Adjust Creaminess: If you prefer a lighter soup, you can substitute half of the heavy cream with additional vegetable broth or use a plant-based cream alternative. Flavor Boost: Add a pinch of red pepper flakes for a subtle heat that complements the creamy base and bright flavors of the soup. Make it Ahead: This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth if it thickens too much. {{image_2}} You can easily add protein to your soup. Cooked chicken or sausage works well. For chicken, use shredded rotisserie or grilled pieces. It adds heartiness and flavor. For sausage, choose mild or spicy. Slice it and cook with onions for extra taste. Both options enhance the dish and make it more filling. Feel free to mix in other veggies. Zucchini, bell peppers, or mushrooms add great taste. You can also use kale instead of spinach. Chop them into small pieces so they cook quickly. This gives the soup a fresh twist and keeps it colorful. The more veggies, the better! If you need a gluten-free option, swap the tortellini. Look for gluten-free pasta made from rice or corn. You can also use spiralized zucchini as a low-carb alternative. Just remember to cook it briefly. These swaps keep the soup tasty and friendly for all diets. Enjoy the same creamy goodness without worry! To keep your creamy Tuscan tortellini soup fresh, place it in an airtight container. Make sure it cools down first. Store it in the fridge for up to three days. Always label your container with the date. This way, you know when to eat it! To reheat, pour the soup into a pot over medium heat. Stir it often to prevent sticking. You can also use a microwave. Heat it in a microwave-safe bowl for about two minutes. Stir halfway through to get even heat. Ensure it’s hot all the way through before serving. If you want to save some for later, freezing is a great option. Let the soup cool completely. Then, place it in a freezer-safe container. It can last up to three months in the freezer. When you’re ready to eat, thaw it overnight in the fridge. Reheat as described above. Enjoy the warmth of this cozy dish anytime! You can use half-and-half or whole milk as a substitute. Both give a creamy texture. If you want a lighter option, use Greek yogurt. Just mix it in slowly to avoid lumps. Coconut milk is also a great option for a dairy-free version. Yes, you can prepare this soup ahead of time. Make it and let it cool completely. Store it in an airtight container in the fridge. It’s best to add the tortellini fresh when serving. This keeps them from getting mushy. This soup will last about three to four days in the fridge. Be sure to keep it in an airtight container. If you notice any signs of spoilage, it’s best to throw it away. Always check for freshness before eating. This blog post covered the key ingredients for Creamy Tuscan Tortellini Soup and how to choose the best ones. I shared step-by-step instructions to make the soup, along with tips to perfect its creamy texture and flavor. We explored variations to fit different diets and preferences. Lastly, I provided storage info and answered common questions. Enjoying this dish can be easy and fun. With the right approach, you can impress everyone with your cooking!

Creamy Tuscan Tortellini Soup

A rich and creamy soup featuring cheese tortellini, fresh spinach, and a blend of Italian herbs.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 cups vegetable broth
  • 1 can (14 oz) diced tomatoes, undrained
  • 1 cup heavy cream
  • 1 package (9 oz) fresh cheese tortellini
  • 2 cups fresh spinach, roughly chopped
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • to taste salt and pepper
  • for serving grated Parmesan cheese
  • for garnish fresh basil leaves

Instructions
 

  • In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until translucent.
  • Add the minced garlic and cook for an additional minute, until fragrant.
  • Pour in the vegetable broth and the can of diced tomatoes (with juice), then bring the mixture to a gentle simmer.
  • Stir in the heavy cream, followed by the fresh cheese tortellini. Cook according to package instructions, usually about 5-7 minutes, until the tortellini are al dente.
  • Add the chopped spinach, dried basil, and oregano. Stir until the spinach wilts and turns bright green, about 2-3 minutes.
  • Season the soup with salt and pepper to taste.
  • Remove from heat and let it cool slightly before serving.

Notes

Serve the soup in bowls topped with grated Parmesan cheese and fresh basil leaves for a touch of color and added flavor. Enjoy with crusty bread on the side!
Keyword creamy, soup, tortellini, vegetarian