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–+ servings
Creamy Tuscan Tortellini Soup

Creamy Tuscan Tortellini Soup that Warms Your Soul

This Creamy Tuscan Tortellini Soup is a comforting dish made with sun-dried tomatoes, herbs, and a creamy base, perfect for chilly nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 Tbsp Extra Virgin Olive Oil A flavorful foundation; substitute with any neutral oil if needed.
  • 3 cloves Garlic minced; fresh garlic is best for robust flavor.
  • 4 cups Chicken or Vegetable Broth Essential for a savory base; choose low-sodium for better control.
  • 3 Tbsp Organic All-Purpose Flour Acts as a thickening agent for creaminess; opt for gluten-free flour if required.
For the Tortellini
  • 1 package Organic Cheese Tortellini 8 oz; the star of the soup for chewyness; swap for gluten-free tortellini as needed.
For the Flavor
  • 1.5 Tbsp Tuscan Marry Me Blend A flavorful spice mix that adds Italian flair; can be homemade or store-bought.
  • 1 tsp Sea Salt Enhances overall flavor; adjust according to your taste preferences.
For Creaminess
  • 1 cup Organic Heavy Cream Adds richness; replace with full-fat coconut milk for a vegan option.
For Nutrients and Color
  • 1 cup Organic Kale chopped; adds nutrition and a pop of color; feel free to use spinach instead.
  • 3-4 Mini Red Sweet Peppers chopped, optional; for a hint of sweetness and vibrancy in your bowl.
  • 1-2 Tbsp Organic Tomato Paste Intensifies the tomato flavor for a robust soup.
  • 2 cups Cherry Tomatoes halved or whole; offers freshness; sun-dried tomatoes can be used for a twist.
For Zing
For Garnishing
  • Freshly Grated Parmesan Cheese for garnish; adds a savory finish; simply omit for a vegan dish.

Equipment

  • Dutch oven

Method
 

Step‑by‑Step Instructions for Creamy Tuscan Tortellini Soup
  1. In a large Dutch oven, warm 2 tablespoons of extra virgin olive oil over medium-high heat until shimmering, about 2 minutes.
  2. Add 3 minced garlic cloves and optional chopped mini red sweet peppers to the pot, sautéing until fragrant for 1-2 minutes.
  3. Stir in 2 cups of halved cherry tomatoes, 1.5 tablespoons of Tuscan Marry Me Blend, and 1 teaspoon of sea salt. Cook until the tomatoes start to soften and release their juices, about 3-4 minutes.
  4. Add 1-2 tablespoons of organic tomato paste and 3 tablespoons of all-purpose flour. Stir until smooth and the mixture is well incorporated, cooking for about 1 minute.
  5. Gradually pour in 4 cups of chicken or vegetable broth, stirring constantly. Allow the mixture to come to a gentle boil, then reduce the heat and cook until slightly thickened, about 3-4 minutes.
  6. Stir in 8 ounces of organic cheese tortellini, 1 cup of chopped kale, 1 cup of heavy cream, and the juice of half a lemon. Simmer gently for 8-10 minutes.
  7. Ladle the Creamy Tuscan Tortellini Soup into bowls and garnish with freshly grated Parmesan cheese if desired.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 50IUVitamin C: 40mgCalcium: 20mgIron: 15mg

Notes

Keep an eye on the tortellini while it simmers to avoid overcooking. For added flavor, consider using fresh herbs. Store leftovers in an airtight container for up to 3 days.

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