Creamy Tuscan Tortellini Soup

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.

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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. This Baked Tuscan Chicken and Gnocchi is another one of those dishes also.

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! Plus, this Creamy Roasted Red Pepper + Tomato Soup is a delicious soup to try next!

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.

My Other Top Tuscan Recipe Faves:

 Creamy Tuscan Chicken

One Pot Creamy Vegan Tuscan Kale Pasta

Vegan Tuscan Kale Chickpea Soup

What is Tortellini?

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).

How Long to Cook Tortellini

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.

Homemade Tortellini vs. Store-bought

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!

How to Make Creamy Tuscan Tortellini Soup

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.

Ingredients for Creamy Tuscan Tortellini Soup

Here's what you need to make this Creamy Tuscan Tortellini Soup at home:

• Cheese tortellini. I like to use organic! Pick these up in the refrigerated or freezer section of the grocery store.
• Flour. Used for the thickening of soup. You can sub with GF flour for that option.
• Chicken or vegetable stock. Use store-bought low-sodium broth or make your own! For vegan option, use veggie stock.
• Heavy cream. I recommend organic–always! Of course, for a vegan option, just use full-fat coconut cream/milk.
• Olive oil. You can also use Grapeseed oil or coconut oil as well.
• Sundried tomatoes. Choose an organic bottle of sundried tomatoes or make your own roasted tomatoes.
• Garlic. I prefer fresh, but you could substitute with ½ teaspoon garlic powder in a pinch.
• Herbs + Seasonings. A great addition of flavor. You can make your own tuscan herb blend!
• Parmesan cheese. You could also use pecorino romano. For a vegan option, So Delicious Dairy-Free or Violife cheese shreds tastes great.
• Red sweet peppers. I like to use mini sweet peppers, however, feel free to use a red bell pepper and chop into pieces.
• Tomatoes. You can add as many tomatoes as you'd like to fill this soup. I used grape tomatoes, however, heirlooms, roma, etc. works too! Just chop them up into nice bite-sized pieces.
• Lemon juice. You can use store-bought or freshly-squeeze juice from an actual lemon.

What You’ll Love Most About This Creamy Tuscan Tortellini Soup

What Can Be Used in Place of Kale in Tuscan Soup?

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?

SHOP MY FAVORITE TOOLS FOR COOKING, ESPECIALLY FOR THIS SOUP!

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!

Herb Roasted Tomatoes

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.

Tuscan Seasoning Blend

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.

What Can I Add to This Creamy Tuscan Tortellini Soup

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:

• Roasted broccolini instead of kale
• Crispy bacon (if you're not plant-based, of course)
• Grated cheese like Parmesan, mozzarella, pecorino romano, etc. (vegan or regular if you're not vegan!)
• Crispy sage leaves (for the topping)
• Roasted chickpeas
• Beans (White beans, etc.)
• Shredded chicken breast
• Seafood (like shrimp, lobster, etc.)
• Sausage

What Are Delicious Foods to Pair This Creamy Soup With?

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

Sautéed Greens

Grilled Veggies

Toasted Bread

How to Store + Reheat Leftover Creamy Tuscan Tortellini Soup

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.

Can I Make this Creamy Tuscan Tortellini Soup in a Slow Cooker?

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.

Can I Make this Tuscan Tortellini Soup Entirely Vegan + Gluten-Free?

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.

Other Delicious Soup Recipes to Try!

• Creamy White Chicken Lasagna Soup
• Creamy Roasted Garlic Cauliflower Chickpea Soup
• Roasted Broccoli Cheddar Soup
• Creamy Roasted Garlic Tomato Soup
• Easy Flavorful Rigatoni Meatball Soup
• Easy Roasted Butternut Squash Soup
• Creamy Vegan White Bean Soup
• Creamy Cajun Pumpkin Tortellini Soup

MADE OUR RECIPE(S)?

If you make this Creamy Tuscan Tortellini Soup, I’d love to see your creations! Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea

Creamy Tuscan Tortellini Soup

November 6, 2022 •

By Shanika

4.88 from 25 votes

Satisfy those tastebuds by making this Creamy Tuscan Tortellini Soup! A silky smooth texture and rich umami flavor makes this the perfect meatless soup for chilly Fall/winter nights or for meal prepping lunches!

Prep Time: 10 minutes mins

Cook Time: 15 minutes mins

Total Time: 25 minutes mins

Serves: 4 servings

Units:

US Customary|Metric

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Ingredients

• 1 tablespoon Extra virgin olive oil
• 3 garlic cloves, minced
• 1 (8 oz.) pacakage organic cheese tortellini
• 4 cups chicken or vegetable stock/broth
• 3 Tbsps organic all-purpose flour
• 1 cup organic heavy cream
• 5-6 organic sundried tomatoes
• 1 cup organic kale, chopped
• 3-4 mini red sweet peppers, chopped (optional)
• 1 tablespoon organic tomato paste
• 1 ½ Tbsps Homemade Tuscan Blend
• 2 cups cherry tomatoes, halved or whole
• ½ lemon, freshly-squeezed

HOMEMADE TUSCAN BLEND:

• 1 tablespoon  smoked paprika
• 2 tsps dried parsley
• 2 tsps dried basil
• 2 tsps dried oregano
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• ½ teaspoon dried rosemary
• 2 bay leaves

GARNISH:

• Freshly grated parmesan cheese

Instructions

TO MAKE THE SOUP:

• In a medium-sized dutch oven pot over medium high-heat, add the olive oil. Once heated, add the minced garlic, chopped sweet red peppers (if using), and sundried tomatoes and sauté until translucent + fragrant, about 1-2 minutes. Add 1 tablespoon of the tuscan blend, stirring until combined. Add the tomato paste and flour and continue to stir until combined.
• Add in the chicken or vegetable stock, stirring frequently to avoid lumping until thickened. Add in the tortellini, tomatoes, lemon juice, heavy cream, and kale, stirring to combine. Let everything simmer for another 8-10 minutes or until the soup has thickened nicely and the tortellini are fully cooked through and tender.
• Remove from heat and serve immediately into prepared bowl(s), top with freshly-grated parmesan, and with a side of bread, if desired.
• Bon Appetit!

Tips & Tricks

• STORAGE: 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.
• SLOW COOKER OPTION: 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. 
• SPICES/HERBS: If desired, you can reduce the amounts slightly. Please know that this recipe is bold in spice/herb flavor, so feel free to adjust based on your tastebuds.
• GLUTEN-FREE OPTION: 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.
• VEGAN OPTION: 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.
• EQUIPMENT: 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!

Nutrition

Calories: 274kcal | Carbohydrates: 10g | Protein: 4g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 67mg | Sodium: 642mg | Potassium: 263mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3511IU | Vitamin C: 24mg | Calcium: 128mg | Iron: 2mg

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Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea

Creamy Tuscan Tortellini Soup.

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