Garlic Tortellini Tuscan Soup is filled with Parmesan cheese, garlic, roasted red peppers, baby bella mushrooms, onion, and spinach. This has really great flavor and the majority of it, other than cooking the pasta, is done in one pan.
Why I love this recipe
This cheesy tortellini soup is ready in just 20 minutes using just 8 easy steps! It goes great with a side of crusty bread.
As an Amazon Associate, I may make a small commission, at no additional cost, if you purchase through product affiliate links in this post.
Have you seen my Cookbook?
Easy Home Cooking For Two – by Zona Cooks features 60 main dish recipes giving you two months’ worth of simple homemade food that will impress any night of the week. Check Cookbook Price
Substitutions
You can use other types of pasta.
Equipment used for this recipe
How to make Garlic Tortellini Tuscan Soup
Step 1 – On a cutting board, dice the onion and slice the mushrooms.
Step 2 – Bring a medium pot of water to a boil and cook the tortellini pasta per package instructions.
Step 3 – While the pasta is cooking, heat a large skillet over medium heat and melt the butter.
Step 4 – Add the minced garlic, onions, mushrooms, and roasted red peppers to the skillet. Cook and stir for 2-3 minutes.
Step 5 – Reduce heat to medium-low heat and add the heavy cream and broth. Bring it to a gentle simmer, stirring occasionally.
Step 6 – Add salt and pepper to taste, then stir in the fresh spinach and shredded Parmesan cheese. Allow the sauce to simmer for about a minute until the cheese melts.
Step 7 – Sprinkle the Italian herbs and parsley over the mix and stir to combine.
Step 8 – Drain the tender tortellini using a colander and add it to the mixture. Serve and Enjoy.
Pro Tips
Store leftover tortellini soup in an airtight container in the fridge for 4-5 days.
You may also enjoy
Garlic Tortellini Tuscan Soup
Ingredients
- 9 ounces cheese tortellini
- 2 Tablespoons butter
- 2 Tablespoons jarred minced garlic
- 1 small yellow onion
- 4 ounces baby bella mushrooms
- ½ cup jarred roasted red peppers – drained (or sun-dried tomatoes, or halved grape tomatoes)
- 1 cup heavy cream
- 1 cup chicken broth
- Salt and black pepper (to taste)
- 5 ounces baby spinach leaves
- 1 cup shredded Parmesan cheese
- 2 teaspoons Italian seasoning
- 1 Tablespoon fresh chopped parsley
Instructions
- On a cutting board, dice the onion and slice the mushrooms.
- Bring a medium saucepan of water to a boil and cook the tortellini per package instructions.
- While the pasta is cooking, heat a large skillet over medium heat and melt the butter.
- Add the minced garlic, onions, mushrooms, and roasted red peppers to the skillet. Cook and stir for 2-3 minutes.
- Reduce heat to medium-low heat and add the heavy cream and chicken broth. Bring it to a gentle simmer, stirring occasionally.
- Add salt and pepper to taste, then stir in the spinach leaves and shredded Parmesan cheese. Allow the simmering soup to cook for about a minute until the cheese melts.
- Sprinkle the Italian seasoning herbs and parsley over the mix and stir to combine.
- Drain the tortellini using a colander and add it to the mixture. Serve and Enjoy.
Notes
- You can use other types of pasta.
- Store leftover tortellini soup in an airtight container in the fridge for 4-5 days.
Nutrition
Hi and welcome. I’m Zona and I love creating recipes for easy dinners or desserts.
Zona House
Wednesday 25th of September 2024
This soup is so delicious!