This Creamy Tuscan Garlic Tortellini Soup is a delightful dish that combines hearty ingredients in a comforting broth. It’s perfect for chilly evenings or whenever you want a warm hug in a bowl. The mixture of creamy, savory, and fresh flavors will keep you coming back for more. Plus, it’s quick to make, making it a great choice for busy weeknights.
Table of Contents
Table of Contents
4 Reasons Why You’ll Love It
- Rich and Creamy Flavor
- Quick and Easy to Prepare
- Packed with Nutrients
- Perfect for Leftovers
Time Breakdown
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
Ingredients List
- 2 cups cooked shredded chicken
- 2 tablespoons unsalted butter
- 1 small diced white onion
- 2 cloves minced garlic
- 2 cups chicken broth
- 1 (28-ounce) can diced tomatoes
- 1 (15-ounce) can drained and rinsed white beans
- 1 cup heavy cream
- ½ cup grated parmesan cheese
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- ¼ teaspoon pepper
- 10 ounces refrigerated cheese tortellini
- 2 cups fresh spinach
How to make Step-by-Step
Step 1: Sauté Onion and Garlic
Melt 2 tablespoons unsalted butter in a large pot over medium heat. Add 1 small diced white onion and cook until translucent and tender. Add 2 cloves minced garlic and cook for 30 seconds until fragrant.
Step 2: Add the Broth and Tomatoes
Add 2 cups chicken broth, 1 (28-ounce) can diced tomatoes, 1 (15-ounce) can drained and rinsed white beans, 1 cup heavy cream, ½ cup grated parmesan cheese, 1 tablespoon Italian seasoning, 1 teaspoon salt, and ¼ teaspoon pepper. Bring to a simmer.
Step 3: Stir in Chicken and Tortellini
Stir in the 2 cups cooked shredded chicken, 10 ounces refrigerated cheese tortellini, and 2 cups fresh spinach. Simmer the soup for 10 minutes to thicken, allowing the tortellini to cook.
Step 4: Final Touches
Taste and adjust the salt and pepper if needed. Enjoy!
Serving Suggestions
Serve the soup warm, garnished with additional parmesan cheese and a sprinkle of fresh herbs. Pair it with crusty bread or a fresh salad for a complete meal.
Storage Tips
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze the soup in freezer-safe containers for up to 3 months.
- Reheat on the stovetop or in the microwave, adding a little extra broth if needed.
- Avoid freezing if you want to keep the cream texture intact.
Tips for Success
- Use rotisserie chicken for an even quicker meal.
- Don’t skip the fresh spinach; it adds great flavor and nutrition.
- Adjust the seasonings to your taste.
- Feel free to use whole wheat tortellini for a healthier option.
Variations to Try
- Add other vegetables like carrots or bell peppers for extra nutrition.
- Use different varieties of beans for added flavor.
- Swap heavy cream for half-and-half or a non-dairy alternative.
FAQs
Can I make this soup vegetarian?
- Yes, simply use vegetable broth and omit the chicken.
What can I serve with this soup?
- Crusty bread or a light salad pairs well.
Can I use frozen tortellini?
- Yes, just increase the cooking time by a few minutes.
Is this soup gluten-free?
- Use gluten-free tortellini and check other ingredients for gluten.
Closing Notes
This Creamy Tuscan Garlic Tortellini Soup is not only simple to make but is also a comforting dish that warms the soul. With its blend of savory flavors and creamy texture, it’s sure to become a family favorite. Perfect for leftovers, this soup tastes just as good the next day, making it ideal for meal prep. Grab your ingredients and get ready to enjoy a bowl of deliciousness!
Creamy Tuscan Garlic Tortellini Soup
Ingredients
Main Ingredients
- 2 cups cooked shredded chicken Rotisserie chicken can be used for convenience.
- 2 tablespoons unsalted butter For sautéing.
- 1 small white onion, diced Sauté until translucent.
- 2 cloves garlic, minced Adds flavor.
- 2 cups chicken broth Can be substituted with vegetable broth for a vegetarian version.
- 1 28-ounce can diced tomatoes
- 1 15-ounce can white beans, drained and rinsed For added protein and fiber.
- 1 cup heavy cream Can be substituted with half-and-half or a non-dairy alternative.
- ½ cup grated parmesan cheese Extra for garnish if desired.
- 1 tablespoon Italian seasoning Adds depth of flavor.
- 1 teaspoon salt Adjust to taste.
- ¼ teaspoon pepper Adjust to taste.
- 10 ounces refrigerated cheese tortellini Fresh tortellini recommended.
- 2 cups fresh spinach Adds nutrition and flavor.
Instructions
Preparation
- Melt 2 tablespoons of unsalted butter in a large pot over medium heat.
- Add 1 small diced white onion and cook until translucent and tender.
- Add 2 cloves minced garlic and cook for 30 seconds until fragrant.
Cooking
- Add 2 cups chicken broth, 1 (28-ounce) can diced tomatoes, 1 (15-ounce) can drained and rinsed white beans, 1 cup heavy cream, ½ cup grated parmesan cheese, 1 tablespoon Italian seasoning, 1 teaspoon salt, and ¼ teaspoon pepper. Bring to a simmer.
- Stir in the 2 cups cooked shredded chicken, 10 ounces refrigerated cheese tortellini, and 2 cups fresh spinach.
- Simmer the soup for 10 minutes to thicken, allowing the tortellini to cook.
- Taste and adjust the salt and pepper if needed. Enjoy!
