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Cozy One-Pot Tuscan Tortellini Soup

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A warm, comforting, and easy-to-make one-pot soup featuring cheese tortellini, sun-dried tomatoes, fresh spinach, and a creamy Tuscan broth. Perfect for busy weeknights and cozy evenings.

Ingredients

Scale
  • 9 ounces (250 grams) cheese tortellini (fresh or frozen)
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1/3 cup chopped sun-dried tomatoes (preferably not in oil)
  • 3 cups fresh baby spinach
  • 4 cups (960 ml) chicken broth (low sodium recommended)
  • 1/2 cup (120 ml) heavy cream (optional)
  • 1/2 cup freshly grated Parmesan cheese
  • 1 teaspoon dried Italian herbs (such as oregano, basil, or a blend)
  • Pinch of red pepper flakes (optional)
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large pot over medium heat for 2 to 3 minutes until shimmering.
  2. Add the chopped onion and sauté until translucent and soft, about 5 minutes, avoiding browning.
  3. Add the minced garlic and cook for 30 seconds to 1 minute until fragrant, lowering heat if needed to prevent burning.
  4. Stir in the chopped sun-dried tomatoes and dried Italian herbs; cook for 2 minutes to release flavors.
  5. Pour in the chicken broth and bring to a gentle boil. Reduce heat to medium-low and simmer for about 5 minutes.
  6. Add the cheese tortellini directly to the simmering broth and cook according to package instructions, about 7 to 9 minutes, stirring occasionally.
  7. When tortellini are just tender, add the fresh baby spinach and stir until wilted, about 2 minutes.
  8. Lower the heat and gently pour in the heavy cream, stirring to combine thoroughly for a smooth, creamy broth.
  9. Season with salt, black pepper, and red pepper flakes if using; taste and adjust seasoning as needed.
  10. Remove from heat and stir in the freshly grated Parmesan cheese until melted and integrated.
  11. Ladle soup into bowls and garnish with extra Parmesan or fresh herbs if desired. Serve hot with crusty bread or a simple salad.

Notes

[‘Use low sodium broth to better control saltiness.’, ‘Add spinach at the end to keep its texture and bright color.’, ‘Avoid overcooking tortellini to prevent mushiness; taste test near end of cooking time.’, ‘Stir cream and cheese gently on low heat to avoid curdling or clumping.’, ‘If soup thickens after standing, add broth or water when reheating to loosen consistency.’, ‘Freshly grated Parmesan melts better and tastes more vibrant than pre-grated.’, ‘For vegetarian version, use vegetable broth and cheese tortellini without meat.’, ‘For dairy-free, substitute heavy cream with full-fat coconut milk and omit or replace Parmesan.’, ‘Frozen tortellini can be used; add 1-2 minutes to cooking time.’]

Nutrition

Keywords: tortellini soup, Tuscan soup, one-pot soup, comfort food, easy dinner, creamy soup, cheese tortellini, spinach soup

Find it online: https://lucastable.com/cozy-one-pot-tuscan-tortellini-soup-recipe-for-easy-comfort-meals/