This Creamy Tuscan Tortellini Soup is sure to keep you warm and comforted throughout the cooler months of the year and you're guaranteed to be satisfied. A great weeknight option or weekend addition, this soup boasts of it’s major flavor factor and comes loaded with succulent tortellini pasta, sundried tomatoes, tuscan seasonings + herbs, chopped kale, and bold tomato flavor! Slow Cooker, Vegan + Gluten-Free options.
Whenever I'm in the mood for something extremely comforting and satisfying, I almost always lean towards tuscan flavors. There's just something amazing about the bold, herby feel of a tuscan blend that get's me right every time. Personally, this Creamy Tuscan Tortellini Soup is just one of those dishes that I could eat year-round without hesitation.
It’s packed with deeply rich and savory flavors from jammy tomatoes and a fragrant Tuscan herb blend that can be stored for future use. If you aren't restricted to only meatless options, then you can spruce things up by adding chicken breasts, shrimp, lobster, etc. and I can guarantee that you won't be disappointed. Don't believe me---try this Easy Weeknight Creamy Tuscan Ravioli!
It's truly one of my staple dishes that I repeat in my house at least once a month when thinking about doing something super easy.
This Soup is absolutely comfort in a bowl and can be enjoyed in it's full indulgence or as a delicious vegan or gluten-free option. If you've been following this blog for sometime, then you're aware of the way that I develop recipes and try to get people confident in the kitchen.
One Pot Creamy Vegan Tuscan Kale Pasta
Vegan Tuscan Kale Chickpea Soup
Basically, tortellini are pasta which originated in the Italian region. Traditionally, they come stuffed with a mix of meat, cheese (ricotta or Parmigiano Reggiano), egg, and nutmeg, which is then served in capon broth.
Unlike ravioli which comes square shaped and stuffed, tortellini are ring or navel-shaped (visually similar to a tiny wonton or croissant).
Like with many other types of pasta, you bring a pot of water to a boil, add the tortellini along with olive oil or salt, and let it boil for 4-9 minutes, depending on the packaging and brand----shorter than most other pastas.
General rule of thumb: 2 to 3 minutes for refrigerated (soft) tortellini, 3 to 5 minutes for frozen tortellini, and 10 to 11 minutes for dried tortellini. Signs of doneness are when the pasta floats to the surface of the water, and has an internal temperature of 165 degrees.
Usually, I like purchasing organic tortellini via Whole Foods, which has a great option by Artisola. However, making your own tortellini much like ravioli is something feasible as well!
Tortellini is generally made with either round pasta wrappers or square pasta wrappers. In either case, you'll just be sure to roll your dough as thin as possible. Overall, like most stuffed pasta, try to not over-stuff the centers, always keep the pasta dough covered to avoid drying, use ample flour, and take your time when assembling----al of which helps to make the perfect tortellini.
Regardless of whether you use homemade or not, this creamy soup recipe is sure to come out amazingly!
To make this Creamy Tuscan Tortellini Soup, you'll basically dive right into the recipe by sautéing the garlic and sundried tomatoes over the stovetop in a dutch oven. The tortellini pasta along with the remaining ingredients go into the pot for the soup. Let it simmer a bit more and wallah! Nice creamy results.
Here's what you need to make this Creamy Tuscan Tortellini Soup at home:
It’s super easy to make.
Simple set + forget it—-Simmer, Simmer, Simmer over the stovetop! There's even a slow-cooker option!
Only requires ONE pot.
Makes for a great weeknight meal with a full vegan option.
Smooth, chunky, + comforting, all at the same times.
Perfect Fall + Winter vibes!
Did I mention, it’s just delicious?
Although, kale is the most common veggie used in this creamy tuscan soup, you can definitely use other greens such as spinach, collard greens, bokchoy, etc. for a nice twist! When it comes to vegetables, there are so many benefits as we all know. While some veggies pack a greater punch when it comes to nutrients, we’ve curated a special list of our Our Top 12 Favorite Healthy Green Leafy Vegetables! Most of these are super popular while others are under utilized in many dishes. Lettuce Eat, Shall We?
Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Creamy Tuscan Tortellini Soup. Everything from my fave baking sheet, dutch ovens, immersion hand-blender, mixing bowls, and more.SEE THEM HERE!
The herb-roasted tomatoes offer a delicious umami-packed flavor foundation for the creamy chicken dish.
You can make them ahead of time in the oven, then keep the tomatoes in the fridge unit you're ready to make the chicken. They'll stay fresh for up to three days in an airtight container.
Sure, you can find pre-made seasoning blends at the grocery store. But there's nothing like the fresh, customized flavor you get by making your own blend. The herbs and spices in the Tuscan spice mix for this recipe are inspired by the fresh herbs that grow in Italy, mixed with a bit of heat from smoked paprika.
You can Store the seasoning blend in an airtight container at room temperature for up to a month. Use it on anything from simple roasted vegetables to salad dressing to herb oil for dipping bread.
I like to add some extra texture to creamy soups like this Creamy Tuscan Tortellini Soup. While the ingredients in this creamy soup is perfect as is, I wanted to share a few more ideas of ingredients that you can add incase you make this soup more than once and want to switch things up!
Other ingredient ideas include:
When it comes to most soup dishes, I often enjoy them with a side of bread of some sort. Most times, I make my own homemade Garlic Bread, however, you can choose to spruce things up with many other options such as:
A delicious Salad
Leftovers can be stored in a tightly sealed container in the refrigerator for 2-3 days, for optimal freshness. Can also be frozen for 4-6 months. To defrost, simply place soup in the refrigerator overnight or at room temperature before re-heating on the stove top to serve. NOTE: If the soup becomes too thick, add a bit of heavy cream or stock to make creamy again.
To make this soup in the slow cooker, simply sauté garlic before adding everything (including tortellini) into your slow cooker and cooking on a low setting for 6-8 hours, stirring occasionally.
Yes! Of course. To make this soup vegan, be sure to substitute the tortellini with a vegan-friendly version, heavy cream with full-fat coconut cream/milk, chicken stock with veggie stock, and cheese with nutritional yeast and/or dairy-free cheese shreds.
To make this soup GF-friendly, simply substitute the tortellini with a gluten-free version (or other pasta) and ensure that other ingredients are GF-friendly and you use GF bread on the side, if using.
If you make this Creamy Tuscan Tortellini Soup, I’d love to see your creations! Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea
Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea
Creamy Tuscan Tortellini Soup.
LOVE THIS RECIPE?
LET US KNOW!
Where is the minced garlic amount? Not mentioned in ingredients.
Hi! It's 3 garlic cloves, minced! 🙂
A couple notes regarding this recipe:
Cherry tomatoes are in the list of ingredients but not mentioned in the instructions
Minced garlic is in the instructions but not in the ingredients
1 1/5 tbs of Tuscan blend in the ingredients but 1 tbs in the instructions with no mention of what to do with the remaining 1/2 tbs
This soup was overly acidic due to the combined effect of sundried tomatoes, cherry tomatoes, and the juice of half a lemon (which depending on the size of lemon, could vary drastically. A unit of measurement for the lemon juice would help a lot)
4 cups of liquid doesn't seem nearly enough for this recipe and my experience is that it turned out more a stew than a soup.
Hi! I'm so sorry to hear that your experience with this soup wasn't the best! Please note that the instructions to add the tomatoes was in Step 2 during the same time as the tortellini, lemon juice, heavy cream, etc. Also, I do mention how to store any remaining tuscan blend in the actual post itself----my apologies if this wasn't clear. Also, I am so sorry to hear about the acidic levels and the liquid not being enough. Personally, I didn't get a stew-like consistency and haven't heard or seen that being an issue from many of my readers who have made it and/or recorded the process via Instagram in videos. I'm not sure what could have happened there, however, I would definitely add an additional 1-2 cups of liquid if you find that this is an issue. I truly appreciate your feedback on this recipe and hope that you get a chance to give it another try! 🙂
This was so good! My whole family loved this!
This is exactly the kind of thing I love to make during the fall and winter. A rustic soup like this makes your soul as happy as your tastebuds.
I made this soup for dinner last night and it was incredible. So creamy and delicious!
I love soup season for recipes just like this one! Hearty, delicious and comforting; my whole family loved it!
Drooling over this delicious soup recipe. Thanks for sharing