Creamy Tuscan Garlic Tortellini Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
8
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Calories
344 kcal
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Course
Main Course, Soup, Dinner
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Cuisine
Italian, American, Italian-American Fussion
Creamy Tuscan Garlic Tortellini Soup
Description
This soup combines cooked shredded chicken and cheese tortellini with fresh spinach and white beans in a creamy tomato- and broth-based sauce. The base starts with butter-sautéed onion and garlic for aromatic depth. Then, chicken broth, diced tomatoes, white beans, heavy cream, grated Parmesan, Italian seasoning, salt, and pepper are simmered together, forming a thick, flavorful broth.
Once the broth is ready, shredded chicken, refrigerated cheese tortellini, and fresh spinach are added and simmered to cook the tortellini and meld the flavors. The Parmesan cheese adds a nutty richness, while the Italian seasoning provides herbaceous notes typical of Tuscan flavors.
The soup offers creamy texture balanced by the softness of tender tortellini and the slight bite of spinach. It is a hearty dish well-suited for a main course, providing protein from chicken and cheese-filled pasta alongside fiber from beans and greens.
The recipe notes indicate the soup can be adjusted for salt and pepper to taste, highlighting flexibility in seasoning. The method emphasizes simmering to thicken the soup and fully cook the tortellini without overcooking.
Ingredients
- 2 cups chicken cooked shredded
- 2 tablespoons butter unsalted
- 1 white onion small diced
- 2 cloves garlic minced
- 2 cups chicken broth
- 1 (28-ounce) diced tomatoes canned
- 1 (15-ounce) White beans drained and rinsed
- 1 cup heavy cream
- ½ cup Parmesan Cheese grated
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 10 ounces cheese tortellini refrigerated
- 2 cups spinach fresh
Instructions
- Melt 2 tablespoons unsalted butter in a large pot over medium heat. Add 1 small diced white onion diced and cook until translucent and tender. Add 2 cloves minced garlic and cook for 30 seconds until fragrant.
- 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, and allow the tortellini to cook.
- Taste and adjust the salt and pepper if needed. Enjoy!
Notes
- This recipe was originally posted in 2016 and updated in 2024 to ensure freshness and accuracy.
- Adjust salt and pepper after cooking to suit your taste preferences.
- Use refrigerated cheese tortellini for best texture in the finished soup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 344 kcal
% Daily Value*
| Calories | 344kcal | 17% |
| Carbohydrates | 22g | 7% |
| Protein | 18g | 36% |
| Fat | 21g | 32% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 87mg | 29% |
| Sodium | 909mg | 38% |
| Potassium | 302mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1369IU | 27% |
| Vitamin C | 8mg | 9% |
| Calcium | 171mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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