I absolutely love this Creamy Tuscan Tortellini Soup Recipe because it brings so much warmth and flavor to the table with minimal fuss. The blend of tender tortellini, savory rotisserie chicken, and that dreamy creamy broth makes it a perfect comfort food dinner for busy weeknights or anytime you want something hearty yet elegant.
When I first tried this recipe, I was pleasantly surprised by how the simple ingredients-like the Parmesan rind and kale-work together to create layers of flavor you might not expect. You’ll find that this soup is just as good reheated the next day, making it a fantastic option to meal prep or share with family and friends.
Why You’ll Love This Recipe
- Rich, Creamy Texture: The addition of heavy cream and Parmesan rind creates a velvety broth that s beyond comforting.
- Quick and Easy Dinner: Using store-bought tortellini and rotisserie chicken saves you time without sacrificing flavor.
- Versatile and Customizable: You can easily swap in different greens or add spice to suit your taste preferences.
- Perfect for Any Season: This soup feels cozy in the colder months but light and fresh enough for spring, especially with the brightness from basil.
Ingredients You’ll Need
Each ingredient in this Creamy Tuscan Tortellini Soup Recipe plays an important role in balancing flavor, richness, and texture. I love that most are pantry staples or easy to find, and using a Parmesan rind adds deep umami with no extra effort.
- Onion: Adds sweetness and depth-chop finely so it melts into the soup.
- Leek: Use the white and light green parts for subtle onion-like flavor that feels mellow and fresh.
- Celery: Adds a slight crunch and earthiness; make sure it s chopped small for even cooking.
- Garlic: Brings that classic savory pop; don t skip or substitute with garlic powder for best flavor.
- Olive oil: A good quality one makes a difference in sautéing your aromatics.
- Butter: Adds richness to the base and helps soften the veggies beautifully.
- Dry white wine (optional): I like adding this for a little acidity and complexity-but you can skip it if preferred.
- Crushed tomatoes: Gives the broth color and a touch of sweetness that balances the cream.
- Vegetable or chicken stock: The foundation of your soup; homemade or low-sodium store-bought works best.
- Parmesan rind: Don t toss this! It melts slowly into the broth, boosting an irresistible umami flavor.
- Tortellini: Cheese-filled is my favorite, but you can try spinach or mushroom varieties for a twist.
- Heavy whipping cream: The secret to the creamy texture that turns this from simple soup into something special.
- Rotisserie chicken: A time-saving protein that adds heartiness-try to chop it bite-size for easy eating.
- Kale: Adds color, nutrition, and a mild earthiness that balances the creaminess perfectly.
- Garnishes (shaved parmesan and basil): Fresh toppings really elevate the final presentation and flavor.
- Salt and red pepper flakes (optional): Season to taste and add a touch of heat if you like it spicy.
Variations
I like to play around with this soup depending on what I have on hand or who I’m cooking for. Feel free to swap ingredients or add your own twists to make it your own signature dish.
- Vegetarian Version: Skip the rotisserie chicken and replace chicken stock with vegetable stock for a lighter, meat-free soup-adding more kale or spinach to bulk it up.
- Spicy Kick: Add extra red pepper flakes or a splash of hot sauce; my family loves the added heat on chilly nights.
- Different Greens: I ve swapped kale for spinach or swiss chard with great results, so use whatever leafy greens you prefer.
- Alternative Pasta: If tortellini isn t your favorite, try ravioli or small shells to maintain that comforting bite.
How to Make Creamy Tuscan Tortellini Soup Recipe
Step 1: Sauté the Aromatics
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 frequently for about 5 minutes until the veggies soften and turn slightly golden-this step is key to building your soup s base flavor. Add a pinch of salt and, if you like a little heat, some red pepper flakes now. If you rush this step, the flavors won t deepen, so take your time and enjoy the smells!
Step 2: Deglaze and Add Tomatoes
If using white wine, pour in ½ cup to deglaze the pot-scraping up any bits stuck to the bottom adds extra flavor. Let the wine simmer for about 2 minutes to cook off the alcohol. If you re not using wine, go ahead and add the crushed tomatoes directly. Stir everything to combine before pouring in your stock. This liquid mixture will become the heart of your soup.
Step 3: Simmer with Parmesan Rind
Drop the Parmesan rind into the soup and reduce heat to low. Let it simmer, uncovered, for about 30 minutes. This is when magic happens-the broth thickens slightly and the flavors meld deeply. I always leave the lid off here so excess liquid evaporates, concentrating the taste. Just be sure to keep an eye on it and stir occasionally to prevent sticking.
Step 4: Cook Tortellini and Add Cream
Remove the Parmesan rind, then add your tortellini right into the pot. Follow the package instructions for cook time-most fresh or refrigerated types take about 3-5 minutes. When the tortellini are tender and floating, pour in the heavy whipping cream and stir gently. This turns your broth beautifully creamy without overpowering the other flavors.
Step 5: Finish with Chicken and Kale
Finally, toss in chopped rotisserie chicken and kale. The heat from the soup will gently wilt the kale and warm the chicken through. This boosts both nutrition and heartiness, making your meal both satisfying and wholesome. Always taste at this point and adjust salt, pepper, or spice-this soup shines with balanced seasoning.
Pro Tips for Making Creamy Tuscan Tortellini Soup Recipe
- Don t Skip the Parmesan Rind: It melts slowly and infuses the broth with an umami depth you can’t replicate with grated cheese alone.
- Use Rotisserie Chicken: It saves time and adds a perfect smoky, tender protein that pairs well with the creamy soup base.
- Watch Your Tortellini Timing: Cook it just until tender in the broth-overcooking can make tortellini fall apart.
- Simmer Uncovered: Letting the soup simmer without a lid thickens the broth and prevents it from tasting too watery.
How to Serve Creamy Tuscan Tortellini Soup Recipe
Garnishes
I always top my bowl with shaved Parmesan and fresh basil leaves because they add a bright, fresh finish to the rich soup. A sprinkle of red pepper flakes also adds a lovely subtle heat that wakes up your taste buds. These little touches take the soup from cozy to restaurant-worthy in seconds.
Side Dishes
To round out the meal, I usually serve some crusty garlic bread or a simple mixed green salad dressed with lemon vinaigrette. The crunchy bread is perfect for soaking up extra broth, and the salad provides a nice contrast to the creaminess without adding heaviness.
Creative Ways to Present
For a special dinner, I like to serve this soup in rustic bread bowls or mini cast-iron skillets to impress guests. You can also layer freshly torn basil and parmesan shavings on top just before serving to create a vibrant, inviting look that feels homemade yet elegant.
Make Ahead and Storage
Storing Leftovers
I store leftover Creamy Tuscan Tortellini Soup Recipe in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making leftovers extra delicious. Just give it a good stir before reheating to redistribute the creaminess.
Freezing
I ve found that freezing this soup works best if you leave out the tortellini and cream initially, then add them fresh when reheating. The pasta can get mushy after freezing, so storing them separately keeps the texture just right.
Reheating
When reheating, warm the soup gently on the stovetop over low heat. Add the cooked tortellini, cream, and any fresh greens last, stirring until warmed through. This keeps the cream from breaking and prevents the pasta from overcooking.
FAQs
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Can I make Creamy Tuscan Tortellini Soup Recipe vegetarian?
Absolutely! Simply use vegetable stock instead of chicken stock and skip the rotisserie chicken. You can increase the amount of kale or add other vegetables like mushrooms or zucchini to boost the flavor and texture.
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What type of tortellini works best in this soup?
Cheese-filled tortellini is my favorite for this recipe because it complements the creamy broth perfectly. Fresh or refrigerated tortellini cooks quickly and holds up well in the soup. Avoid frozen tortellini if possible, as it can take longer to cook evenly in the broth.
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Can I prepare Creamy Tuscan Tortellini Soup Recipe in advance?
You can prep most of the soup ahead, but I recommend adding the tortellini, cream, kale, and chicken right before serving for the best texture and freshness. The broth and sautéed vegetables can be made up to 2 days in advance and stored in the fridge.
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Is there a substitute for the Parmesan rind?
If you don t have a Parmesan rind, you can use a handful of grated Parmesan cheese instead, but add it towards the end of cooking to prevent the soup from becoming gritty. The rind is ideal because it melts slowly and adds a cleaner umami flavor.
Final Thoughts
This Creamy Tuscan Tortellini Soup Recipe holds a special spot in my heart because it s one of those dishes that feels both cozy and a little indulgent, yet it s so easy to pull together. I love sharing it with friends and family, especially when I want to serve something impressive but low fuss. I really think you ll enjoy making this soup your own and discovering how little tweaks can make it uniquely yours-give it a try and let it become your go-to comfort soup!
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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: Tuscan/Italian
Description
This creamy Tuscan tortellini soup is a comforting and flavorful dish featuring a medley of sautéed aromatics, crushed tomatoes, and tender tortellini simmered in a rich, creamy broth enhanced with Parmesan and fresh kale. Rotisserie chicken adds protein, making this soup a hearty meal perfect for cozy dinners.
Ingredients
Vegetables and Aromatics
- 1/2 onion, chopped
- 1 leek (white and light green parts), chopped
- 1 celery stalk, chopped
- 3 garlic cloves, chopped
- Kale, chopped (about 1-2 cups)
Liquids and Fats
- 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 (approx 4 cups)
- 1 cup heavy whipping cream
Other Ingredients
- 1 Parmesan rind
- 12 oz tortellini (fresh or frozen)
- Rotisserie chicken, chopped (about 1-1.5 cups)
- Pinch of salt
- Red pepper flakes (optional)
- Garnish: shaved Parmesan cheese and fresh basil leaves
Instructions
- Sauté Aromatics: In a large pot over medium heat, add olive oil and butter. Sauté onion, leek, celery, and garlic for about 5 minutes until they become slightly golden and fragrant. Add a pinch of salt and optional red pepper flakes, then stir.
- Deglaze with Wine (Optional): Pour in the dry white wine to deglaze the pot, scraping up any bits from the bottom. Let it cook for 2 minutes to reduce slightly. If not using wine, proceed by adding crushed tomatoes directly.
- Add Tomatoes and Stock: Stir in the crushed tomatoes, then add the carton of vegetable or chicken stock. Bring the mixture to a gentle bubble.
- Simmer Soup: Add the Parmesan rind, reduce the heat to low, and simmer uncovered for 30 minutes. This allows flavors to meld and the broth to thicken and concentrate.
- Cook Tortellini: Remove the Parmesan rind from the soup. Add the tortellini and cook directly in the broth according to package instructions until tender.
- Add Cream, Kale, and Chicken: Stir in the heavy whipping cream, then add chopped kale and chopped rotisserie chicken. Heat through until kale wilts and chicken is warmed.
- Garnish and Serve: Ladle soup into bowls and garnish with shaved Parmesan, fresh basil, additional red pepper flakes if desired, and adjust salt and pepper to taste.
Notes
- Use fresh or frozen tortellini depending on availability.
- For a vegetarian version, use vegetable stock and omit chicken; consider adding beans or mushrooms for extra protein.
- White wine is optional but adds depth; substitute with extra stock if preferred.
- The Parmesan rind adds great umami flavor—do not substitute with grated Parmesan.
- Adjust cream quantity to preference for desired richness.
- Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: thirty-seven g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 65 mg
