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Creamy Tuscan Tortellini Soup

A comforting and creamy soup packed with tender tortellini, fresh spinach, sun-dried tomatoes, and a rich broth, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 420
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups tortellini (fresh or frozen)
  • 4 cups chicken broth Ensure it's halal compliant
  • 1 cup heavy cream
  • 2 cups fresh spinach, roughly chopped
  • 4 cloves garlic, minced
  • ½ cup sun-dried tomatoes, chopped
  • ½ cup grated Parmesan cheese Plus more for serving
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • Salt and pepper to taste

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  2. Add the minced garlic and cook for an additional minute until fragrant.
  3. Pour in the chicken broth and bring it to a gentle boil.
  4. Add the tortellini to the pot and cook according to package instructions, normally around 3-5 minutes for fresh tortellini.
  5. Once the tortellini is al dente, stir in the heavy cream and chopped spinach. Cook for an additional 2 minutes, allowing the spinach to wilt.
  6. Stir in the sun-dried tomatoes and Parmesan cheese, mixing well. Season with salt and pepper to taste.
  7. Ladle the soup into bowls and top with extra Parmesan if desired. Enjoy!

Notes

For substitutions, you can swap tortellini for any other pasta but adjust the cooking time. Avoid boiling the soup too vigorously after adding cream to prevent curdling. Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months. Reheat gently on the stovetop.