If you’re craving a soul-warming, velvety dinner, look no further than this Creamy Tuscan Tortellini Soup Recipe. It’s a lovely blend of tender cheese tortellini, vibrant kale, and juicy tomatoes swimming in a luscious, herby broth that’s been enriched with cream and a hint of fresh lemon. Every spoonful feels like a cozy hug, bursting with comforting flavors and a rich texture that makes this soup feel both decadent and wholesome. Whether you’re cooking for family or a casual get-together, this soup promises to impress while still being wonderfully easy to prepare.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the key to making this soup shine. Each component brings a distinct layer of taste, texture, and color that transforms this dish from everyday to exceptional.
- Extra virgin olive oil: The base for sautéing garlic, adding a rich and fruity flavor.
- Garlic cloves, minced: Infuses the soup with a warm and aromatic kick.
- Chicken or vegetable stock/broth: Provides a savory and comforting liquid foundation.
- Organic all-purpose flour: Helps thicken the soup into a creamy consistency without heaviness.
- Tuscan Marry Me Blend: A special herby spice mix that gives the soup its signature Tuscan flair.
- Sea salt: Enhances and balances all the flavors perfectly.
- Organic cheese tortellini: The star ingredient delivering tender, cheesy bites in every spoonful.
- Organic heavy cream: Adds indulgent creaminess and smooth texture.
- Organic kale, chopped: For a hearty, leafy green element that adds nutrition and color.
- Mini red sweet peppers, chopped (optional): Introduces a mild sweetness and vibrant red hues.
- Organic tomato paste: Deepens the richness and adds a subtle tangy depth.
- Cherry tomatoes, halved or whole: Provide bursts of freshness and bright, juicy sweetness.
- Freshly squeezed lemon juice: A final zing of brightness to lift all the flavors.
- Freshly grated parmesan cheese: Perfect for sprinkling on top to add a salty, nutty finish.
How to Make Creamy Tuscan Tortellini Soup Recipe
Step 1: Sauté Garlic in Olive Oil
Start by heating the extra virgin olive oil in a large pot over medium heat. Toss in the minced garlic and sauté just until fragrant—this step sets the aromatic foundation for the soup, so watch closely to avoid burning the garlic, which can turn bitter.
Step 2: Create the Roux and Add Stock
Stir in the flour to form a roux, which is essential for thickening the broth. Gradually pour in the chicken or vegetable stock while whisking vigorously, ensuring a smooth base with no lumps. This creamy texture is what makes the Creamy Tuscan Tortellini Soup Recipe so irresistibly silky.
Step 3: Season with Tuscan Herbs and Salt
Now, sprinkle in the Tuscan Marry Me Blend and sea salt. These spices create that warm, earthy Tuscan flavor that makes this soup stand out. Let the broth simmer briefly to allow the herbs to infuse deeply into the mixture.
Step 4: Add Tortellini and Cook
Bring the soup to a gentle boil before adding your cheese tortellini. Cook them just according to the package instructions until tender—usually a few minutes—because you want those cheesy pillows to be perfectly soft and melded with the soup’s flavors.
Step 5: Finish with Cream, Greens, and Tomatoes
Reduce the heat to low and stir in the heavy cream, chopped kale, tomato paste, and cherry tomatoes. This combination not only enriches the soup but adds wonderful texture and bursts of fresh, vibrant flavor. The kale softens while retaining just enough bite, and the tomatoes balance the creaminess beautifully.
Step 6: Add Lemon Juice Before Serving
A quick squeeze of freshly squeezed lemon juice at the end brightens up the entire pot of soup, lifting all the creamy and savory notes with a fresh, zesty punch. This finishing touch makes the Creamy Tuscan Tortellini Soup Recipe truly unforgettable.
How to Serve Creamy Tuscan Tortellini Soup Recipe
Garnishes
Adding garnishes not only elevates the look but enhances every comforting spoonful. Try a generous sprinkle of freshly grated parmesan cheese for a salty, nutty edge, or some crushed red pepper flakes if you like a bit of heat. A few fresh basil leaves or a drizzle of extra virgin olive oil bring out more fragrant Tuscan vibes.
Side Dishes
This soup pairs wonderfully with crusty artisan bread or garlic breadsticks, which are perfect for dipping into the creamy broth. A simple green salad tossed in balsamic vinaigrette also complements the richness beautifully, adding crisp texture and balancing freshness to your meal.
Creative Ways to Present
Serve the soup in rustic bowls to highlight the Tuscan feel, and top each portion with a fresh kale leaf or halved cherry tomato for a pop of color. For a fun twist at dinner parties, offer individual soup shooters garnished with microgreens to impress your guests with style and flavor.
Make Ahead and Storage
Storing Leftovers
Let your soup cool slightly before transferring it to an airtight container and refrigerate. The flavors will meld even deeper after a day, making your leftovers taste just as amazing, if not better. Consume within 3 to 4 days for the best quality.
Freezing
You can freeze this soup, but keep in mind that the texture of the tortellini and kale might change slightly once thawed. Use freezer-safe containers and leave some headspace for expansion. Freeze for up to 2 months.
Reheating
Reheat gently on the stove over low heat to prevent the cream from curdling. Stir occasionally until warmed through, adding a splash of broth if it has thickened too much. Avoid microwaving to maintain the soup’s creamy consistency and fresh flavors.
FAQs
Can I make this soup vegetarian?
Absolutely! Just swap the chicken stock for a rich vegetable broth and ensure the tortellini is cheese-filled without any meat. The Tuscan herbs and creamy base still deliver plenty of robust flavor.
What can I substitute for kale?
If kale isn’t your favorite, try spinach or Swiss chard. Both wilt nicely and bring a delicate green note that pairs perfectly with the creamy soup base.
How spicy is this soup?
The Creamy Tuscan Tortellini Soup Recipe is generally mild, but you can easily add crushed red pepper flakes for some heat or keep it gentle for all taste preferences.
Is it possible to make the soup vegan?
For a vegan version, use a plant-based cream, vegetable broth, and vegan tortellini or pasta. The tomato paste and herbs keep the depth of flavor intact while providing a lovely creamy texture.
Can I use frozen kale and tomatoes?
Frozen kale and tomatoes work in a pinch, but fresh ingredients give a brighter flavor and better texture. If you use frozen, add them towards the end of cooking to avoid overcooking and losing their vibrant color.
Final Thoughts
There’s just something so reassuring about a bowl of this Creamy Tuscan Tortellini Soup Recipe that it quickly becomes a favorite go-to for cozy nights. The way the cheesy tortellini melts into the luscious broth, alongside fresh greens and bright tomatoes, is a pure delight that’s as nourishing as it is tasty. I promise once you try this recipe, it’ll earn a permanent spot in your soup rotation – warm, comforting, and oh so delicious.
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Creamy Tuscan Tortellini Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This Creamy Tuscan Tortellini Soup is a comforting and flavorful one-pot meal, featuring tender cheese tortellini simmered in a rich, creamy broth infused with Tuscan herbs, garlic, and fresh vegetables like kale and cherry tomatoes. Perfect for a quick weeknight dinner, it combines Italian-inspired flavors and a creamy texture that warms the soul.
Ingredients
Main Ingredients
- 1 Tbsp Extra virgin olive oil
- 3 garlic cloves, minced
- 4 cups chicken or vegetable stock/broth
- 3 Tbsps organic all-purpose flour
- 1 1/2 Tbsps Tuscan Marry Me Blend (Tuscan herb blend)
- 1 tsp sea salt
- 1 (8 oz.) package organic cheese tortellini
- 1 cup organic heavy cream
- 1 cup organic kale, chopped
- 3–4 mini red sweet peppers, chopped (optional)
- 1–2 Tbsps organic tomato paste
- 2 cups cherry tomatoes, halved or whole
- 1/2 lemon, freshly-squeezed
- Freshly grated parmesan cheese (for garnish)
Instructions
- Heat the olive oil and sauté garlic: In a large pot over medium heat, warm the extra virgin olive oil. Add the minced garlic cloves and sauté until fragrant, about 1-2 minutes, being careful not to burn the garlic.
- Create a roux and add stock: Sprinkle the organic all-purpose flour into the pot with the garlic, stirring continuously to form a roux. Slowly whisk in the chicken or vegetable stock gradually to avoid lumps, creating a smooth base for the soup.
- Add herbs and salt: Stir in the Tuscan Marry Me Blend and sea salt to the broth, allowing the flavors to meld as the soup heats through.
- Cook the tortellini: Bring the soup to a boil, then add the cheese tortellini. Cook the tortellini according to the package instructions, usually about 3-5 minutes, until tender and cooked through.
- Incorporate cream and vegetables: Reduce the heat to low and stir in the heavy cream, chopped kale, organic tomato paste, cherry tomatoes, and optional chopped mini red sweet peppers. Simmer until the kale is tender and the soup is heated evenly, about 3-4 minutes.
- Finish with lemon juice: Just before serving, squeeze the juice of 1/2 a lemon into the soup to brighten the flavors.
- Serve and garnish: Ladle the soup into bowls and top with freshly grated parmesan cheese for a delicious finishing touch.
Notes
- If you prefer a vegetarian version, use vegetable stock instead of chicken stock.
- For extra heat, add crushed red pepper flakes when sautéing the garlic.
- The Tuscan Marry Me Blend can be substituted with a mixture of dried basil, oregano, rosemary, and thyme if unavailable.
- Feel free to swap kale for spinach or Swiss chard according to preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
