Oh, I absolutely love this Creamy Tuscan Tortellini Soup recipe because it hits all the cozy, comforting notes you want from a homemade soup, yet it s wonderfully elegant too. The combination of rich cream, tender tortellini, and that slightly tangy tomato base with greens is just downright irresistible. Whenever I make this, it instantly warms up the whole kitchen and feels like a little hug in a bowl.
You ll find that this soup works perfectly as a hearty weeknight dinner or a crowd-pleaser when hosting friends. It’s also a great way to use up leftover rotisserie chicken, which adds fantastic flavor and protein without fuss. And since it simmers gently, it s got time to develop those deep Tuscan flavors that make this Creamy Tuscan Tortellini Soup recipe really stand out in your recipe rotation.
Why You’ll Love This Recipe
- Rich, Layered Flavors: The simmered parmesan rind and slow cooking create a broth packed with depth and richness.
- Easy One-Pot Meal: From sautéing veggies to cooking tortellini in the same pot, cleanup is a breeze.
- Versatile and Customizable: You can easily swap in your favorite greens or protein for a personal touch.
- Comfort Food with a Fresh Twist: It s creamy and indulgent yet balanced with kale and tomatoes for a nutritious boost.
Ingredients You’ll Need
These ingredients work together to bring that classic Tuscan vibe – savory, creamy, and fresh all at once. Plus, many of these staples are probably already hanging out in your pantry or fridge!
- Onion: Adds natural sweetness and a mild bite, forming the flavorful base for the soup.
- Leek: Brings a subtle, aromatic onion flavor that s lighter and adds depth.
- Celery stalk: Gives a gentle, fresh crunch and balances the richer elements.
- Garlic cloves: Essential for a fragrant, savory kick.
- Olive oil: Use good quality for that fruity undertone and smooth sautéing.
- Butter: The secret to extra richness and that silky texture.
- Dry white wine: Optional, but I love how it brightens the tomato base – let it cook off well.
- Crushed tomatoes: Bring a fresh acidity and body to the broth.
- Vegetable or chicken stock: The heart of the soup – homemade or store-bought works fine.
- Parmesan rind: Adds umami and mellows the tomatoes for a velvety finish.
- Tortellini: I prefer cheese-filled for that ooey-gooey comfort, but meat-filled is great, too.
- Heavy whipping cream: For that luscious, creamy texture that pulls it all together.
- Rotisserie chicken: Cooked and chopped for effortless protein and depth.
- Kale: Adds nice color, texture, and a pop of nutrition.
- Garnishes: Shaved parmesan and fresh basil make the presentation stunning and taste divine.
- Salt and red pepper flakes: Essential to season and customize the heat level for your palate.
Variations
I love how flexible this Creamy Tuscan Tortellini Soup recipe is. Over time, I ve swapped out ingredients depending on what I had on hand or wanted to try, and each time it s turned out fantastic. Feel free to mold it to your kitchen style and tastes!
- Vegetarian Version: I skip the chicken and use vegetable stock; adding mushrooms boosts umami beautifully.
- Spicy Kick: Toss in extra red pepper flakes or a dash of cayenne-I find my family loves it a bit spicy.
- Greens Swap: Sometimes I use spinach, chard, or even frozen kale if that s what I ve got.
- Different Pasta: If you don t have tortellini, gnocchi or small shell pasta work just as great in soaking up the creamy broth.
How to Make Creamy Tuscan Tortellini Soup Recipe
Step 1: Sauté Aromatics to Build Your Base
Start by heating olive oil and a knob of butter in a large pot over medium heat. Toss in the chopped onion, leek, celery, and garlic. Stir them around and let everything soften and turn golden-about 5 minutes. This is where the magic begins; the gentle caramelization lifts the flavors so much. Don’t rush it, and add a pinch of salt to help draw out the moisture.
Step 2: Deglaze and Add Tomatoes
Now, if you re using white wine, pour it in to deglaze the pot. Scrape up any bits stuck at the bottom and let it simmer for 2 minutes so the alcohol cooks off. If wine isn’t your thing, just skip to adding the crushed tomatoes. Stir everything together, allowing the tomatoes to marry with the vegetables.
Step 3: Pour in Stock and Simmer with Parmesan Rind
Add the vegetable or chicken stock next, then drop in the parmesan rind. Bring the soup to a gentle bubble, then lower heat and let it simmer uncovered for about 30 minutes. This part really lets the flavors meld and the broth thicken slightly. You ll notice the soup deepens in color and gets more fragrant-this simmer time is well worth it.
Step 4: Cook Tortellini and Finish with Cream, Greens, and Chicken
After simmering, remove the parmesan rind, and add your tortellini directly into the bubbling broth. Cook according to the package directions, usually about 3-5 minutes. Once tender, stir in the heavy cream, chopped kale, and shredded rotisserie chicken. Heat through gently until the kale wilts and the soup is creamy and comforting.
Step 5: Adjust Seasonings and Serve
Give it a taste-now s the moment to adjust salt, pepper, or add more red pepper flakes if you want some heat. Ladle the soup into bowls and finish with shaved parmesan and fresh basil if you like. I love serving it immediately for that lovely creamy warmth, but it also tastes great the next day!
Pro Tips for Making Creamy Tuscan Tortellini Soup Recipe
- Don t Skip the Parmesan Rind: It infuses incredible umami that you just can t replicate with powdered cheese.
- Use Rotisserie Chicken: It saves time and adds juicy, tender meat with minimal effort.
- Simmer Gently: Maintain a low simmer to deepen flavors without boiling off too much liquid too fast.
- Cook Tortellini Last: Adding pasta too early can cause it to get mushy; always cook it just before serving.
How to Serve Creamy Tuscan Tortellini Soup Recipe
Garnishes
I personally love topping this soup with a generous handful of shaved parmesan and a few fresh basil leaves – it adds a gorgeous color contrast and fresh herbal brightness. Sometimes, I add an extra sprinkle of red pepper flakes for just a little kick. A drizzle of good olive oil right before serving also takes it up a notch.
Side Dishes
When I serve this soup, crusty Italian bread or garlic breadsticks are a must for dipping. A simple green salad with a light lemon vinaigrette pairs beautifully, balancing the richness of the soup. Sometimes, for a heartier meal, I add roasted vegetables on the side.
Creative Ways to Present
For a special occasion, I like to serve this soup in rustic bread bowls – it s fun and makes the dinner feel extra cozy. Garnishing with microgreens or a swirl of pesto adds an elegant touch. You can also layer it in individual clear glass mugs to show off the beautiful colors of the tortellini, kale, and broth.
Make Ahead and Storage
Storing Leftovers
I usually transfer leftovers to airtight containers and store them in the fridge for up to 3 days. The flavors actually deepen overnight, so it tastes even better the next day. Just make sure to leave out the cream until you reheat if you want the freshest texture.
Freezing
I ve frozen this soup a couple of times with good results, but I recommend freezing it before adding the cream and kale for best texture after thawing. When you re ready, thaw overnight in the fridge and add cream and greens fresh when reheating.
Reheating
Reheating on the stove over low to medium heat works best; stir often to avoid the cream separating. Add a splash of broth or water if it feels too thick. Kale will wilt beautifully during reheating, ensuring the soup is just as vibrant and comforting as when freshly made.
FAQs
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Can I make Creamy Tuscan Tortellini Soup Recipe without cream?
Absolutely! If you want a lighter version, you can skip the heavy cream or substitute it with half-and-half or coconut milk for a dairy-free option. The soup will still be flavorful thanks to the parmesan rind and tomatoes, but it will be a bit less rich and creamy.
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What type of tortellini works best in this soup?
Cheese-filled tortellini is my go-to because of the creamy melty center, but meat- or spinach-filled tortellini are also delicious options. Just pick your favorite kind, and be sure to cook them according to package instructions right in the soup broth.
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Can I use frozen kale instead of fresh?
Yes, frozen kale works well if fresh isn t available. Add it a little earlier during the last step to allow it time to thaw and cook through. Keep an eye on the soup to prevent overcooking the pasta.
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Is it okay to omit the white wine?
Definitely! The wine adds brightness, but skipping it won’t harm the recipe. Just add the crushed tomatoes directly after sautéing the vegetables and proceed as usual – the soup will still be delicious.
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How do I prevent the soup from becoming too thick?
If the soup reduces too much during simmering or after adding cream and pasta, just stir in a little extra stock or water to loosen it up. It s easy to adjust to your preferred consistency.
Final Thoughts
This Creamy Tuscan Tortellini Soup recipe holds a special spot on my recipe list because it s so reliably delicious and comforting. It s one of those dishes where the ingredients sing together, and especially on cooler evenings, it never fails to satisfy my family and me. I genuinely hope you give it a try and make it your own – it s like a warm Tuscan hug in a bowl and I m confident you ll love it just as much as I do.
Print
Creamy Tuscan Tortellini Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Fat
Description
Creamy Tuscan Tortellini Soup is a rich and flavorful Italian-inspired soup featuring tender tortellini simmered in a savory broth made with sautéed vegetables, crushed tomatoes, white wine, and Parmesan rind. Finished with cream, kale, and rotisserie chicken, this comforting soup is garnished with shaved Parmesan and fresh basil for a deliciously satisfying meal perfect for cozy dinners.
Ingredients
Vegetables
- 1/2 onion, chopped
- 1 leek (white and light green parts), chopped
- 1 celery stalk, chopped
- 3 garlic cloves, chopped
- Kale, chopped (about 1 to 2 cups)
Liquids & Dairy
- 2 tbsp olive oil
- 1 knob butter (about 1 tbsp)
- 1/2 cup dry white wine (optional)
- 28 oz can crushed tomatoes
- 1 carton vegetable or chicken stock (approximately 4 cups)
- 1 cup heavy whipping cream
Protein
- Rotisserie chicken, chopped (about 1 to 1 1/2 cups)
- 12 oz tortellini (cheese or your preferred filling)
Flavorings & Garnishes
- 1 Parmesan rind
- Garnish: shaved Parmesan cheese and fresh basil leaves
- 1 pinch salt, plus more to taste
- Red pepper flakes (optional, to taste)
- Black pepper (to taste)
Instructions
- Sauté vegetables: In a large pot over medium heat, add olive oil and a knob of butter. Once melted and hot, add chopped onion, leek, celery, and garlic. Sauté for about 5 minutes until vegetables are soft, slightly golden, and fragrant. Season with a pinch of salt and optional red pepper flakes, stirring well.
- Deglaze and add tomatoes: Optionally add 1/2 cup dry white wine to the pot to deglaze, stirring and letting it cook for about 2 minutes to reduce slightly. If not using wine, directly add the crushed tomatoes into the pot. Stir well to combine.
- Add stock and simmer: Pour in the carton of vegetable or chicken stock (about 4 cups). Add the Parmesan rind to the pot. Bring the soup to a gentle bubble, then reduce heat to low. Let the soup simmer uncovered for 30 minutes to meld flavors and reduce liquid slightly, creating a rich broth.
- Cook tortellini: After simmering, remove the Parmesan rind. Add the tortellini directly into the simmering broth and cook according to the package instructions, usually about 3 to 5 minutes, until tender.
- Add cream, kale, and chicken: Stir in the heavy whipping cream to incorporate fully creating a creamy texture. Then add the chopped kale and rotisserie chicken pieces. Cook for an additional 3 to 5 minutes until the kale is tender and chicken is heated through.
- Finish and garnish: Taste and adjust seasonings with salt, black pepper, and additional red pepper flakes if desired. Ladle soup into bowls and garnish with shaved Parmesan cheese and fresh basil leaves for an aromatic, colorful finish.
Notes
- Using rotisserie chicken saves time and adds extra flavor, but you can use cooked shredded chicken breast instead.
- The Parmesan rind infuses the broth with deep umami flavor and is best removed before adding tortellini.
- If you prefer a vegetarian version, use vegetable stock and omit the chicken.
- White wine is optional; it can be substituted with more stock or water if preferred.
- Kale adds nutrition and color, but spinach or Swiss chard can be substituted.
- To make the soup less creamy, reduce the heavy cream to 1/2 cup or omit entirely.
Nutrition
- Serving Size: 1 bowl (about 1 1/4 cups)
- Calories: 350
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 55 mg
