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Creamy Tuscan Garlic Tortellini Soup

Creamy Tuscan Garlic Tortellini Soup
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A rich, Italian-inspired soup featuring cheese tortellini in velvety cream broth with garlic, sun-dried tomatoes, Tuscan herbs, and fresh spinach. Ready in 30 minutes.

Ingredients

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  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • ½ cup sun-dried tomatoes, chopped
  • 4 cups chicken broth (or vegetable broth for vegetarian)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon dried thyme
  • 9 ounces cheese tortellini (fresh or frozen)
  • 2 cups baby spinach
  • 1 cup heavy cream
  • ½ cup freshly grated Parmesan cheese
  • Salt and freshly ground black pepper to taste

Instructions

  1. Warm olive oil in large pot over medium heat. Add minced garlic and chopped sun-dried tomatoes. Sauté for 1 minute until garlic is fragrant, stirring often to prevent burning.
  2. Pour in chicken broth and add oregano, basil, and thyme. Stir and bring to gentle simmer. Let bubble for 5-7 minutes to infuse flavors.
  3. Add cheese tortellini to simmering broth. Cook according to package instructions, usually 4-5 minutes for fresh or 6-7 minutes for frozen, until tender. Stir occasionally to prevent sticking.
  4. Once tortellini are nearly done, add baby spinach and stir into hot broth. Let wilt for 1-2 minutes until tender and dark green.
  5. Reduce heat to low. Pour in heavy cream slowly while stirring constantly. Keep at soft simmer, not rolling boil.
  6. Remove from heat completely. Stir in freshly grated Parmesan cheese until melted and smooth.
  7. Season with salt and pepper to taste. Serve immediately while hot.

Notes

  • Use fresh garlic for maximum flavor impact.
  • Don’t overcook tortellini or they’ll become mushy.
  • Simmer gently after adding cream to prevent curdling.
  • Use freshly grated Parmesan for smoothest melting.
  • Freeze broth base without tortellini for up to 2 months, add fresh pasta when reheating.

Nutrition

Find it online: https://www.benefitiany.com/creamy-tuscan-garlic-tortellini-soup/