This soup and I go way back. I’ve been working on this one for a while and have been tweaking things here and there to make it absolutely PERFECT.

It’s one of my most requested recipes by far. The first sign of cooler weather? Creamy Tuscan Tortellini Soup. Want to cozy up inside? Want to bring over a meal for a friend? Need to meal prep? Creamy Tuscan Tortellini Soup. It’s the answer for everything.

My friend had a baby last year and I brought a big batch of this soup to her house the next week. I even served this as a Christmas Eve Eve dinner for a group of 10 people one time! No matter the occasion, everyone seems to love this soup and requests it again (and again).

I often see other tortellini soup recipes made with sausage! You could definitely replace the chicken with sausage if you prefer, but that tends to be a little on the rich side for me. I like the delicate chicken here. I also looooooove the caramelized leeks in the base of the soup – it adds such a depth of flavour that makes this soup irresistible.

Prep for the Creamy Tuscan Tortellini Soup:

As always, it’s nice to get ahead of the prep so that you can be ready to throw in all of the ingredients into the pot easily. Prep is really simple for this soup!

Mirepoix Magic:

• Leek: leeks are so underrated! Once the chopped leeks become golden and fragrant, it’s going to add such depth, complexity and a touch of sweetness to the soup. Simply chop off the dark green ends and only use the white/light green part of the leek. Make sure to clean thoroughly as there tends to be dirt within the layers of the leek. Then chop thinly into quarters. 
• Onion: chop half of a large yellow onion or use a full small/medium-sized onion. 
• Garlic: chop up three cloves of garlic
• Celery: slice a celery stalk lengthwise down the middle and then chop into small pieces. 

Tuscan Kale:

Wash, dry and chop the Tuscan kale and place to the side until you’re ready to throw this in at the end. This is going to add more nutrition to the soup and it will be a vibrant green colour. Spinach would be too delicate for this soup, however kale can really stand up to the heat and richness of the soup! 

Rotisserie Chicken:

While rotisserie chicken is certainly super convenient, feel free to use any cooked chicken of your choice. I like removing the skin and using just the meat. Either shred the chicken or chop into bite sizes.

How to make Creamy Tuscan Tortellini Soup:

Let’s dive into the secrets of crafting this divine comfort in a bowl step-by-step. 

Step One:

After you’ve chopped up the leek, celery, onion and garlic, head on over to the stove and get a large pot heated over medium heat. Add olive oil and a knob of butter. Sautée the onion, leek, celery and garlic for about 5 minutes until they are slightly golden and fragrant. Add a pinch of salt and option to add a pinch of red pepper flakes.

Step Two:

Option to add in ½ cup dry white wine to deglaze. Its acidity and fruity notes will complement the richness of the soup, adding a touch of brightness to the mix. Let this cook for 2 minutes. If you prefer to not use wine, add the crushed tomatoes directly into the pot. Stir to incorporate and then add a carton of stock (vegetable or chicken). Bring this to a bubble.

Step Three:

Once the soup has reached a slight bubble, add in a parmesan rind and reduce the heat to low. The parmesan rind is going to add a subtle umami richness that goes so well with the other ingredients. Simmer for 30 minutes uncovered. This allows the flavors to meld and the liquid to reduce slightly, creating a richer and more concentrated broth. 

Step Four:

After it has reduced slightly and thickened up a bit, remove the parmesan rind. Add in tortellini of your choice, whether it’s cheese-stuffed, spinach and ricotta, or another variation. Cook them directly in the broth per package instructions until they’re tender, absorbing all that amazing flavour from the soup.

Step Five:

 Add in the heavy whipping cream, stir to incorporate, and then throw in the chopped kale and chopped rotisserie chicken.

Step Six:

Garnish with shaved parmesan, some basil if you like, red pepper flakes, and season with salt and pepper to your liking.

If you like this recipe you may also like:

Italian Broccoli Parmesan Soup

Garlic Soup

French Onion Soup

Spicy Vodka Pasta with Shrimp

Beer Pairing:

I paired this dish with a Western Pilsner from Howdy Beer.

It’s 4.5%, refreshing, light, and paired really nicely with this creamy and luxurious soup.

How to store this Creamy Tuscan Tortellini Soup?

Creamy Tuscan Tortellini Soup can be stored in an airtight container in the refrigerator for up to 3-4 days. If you’re looking to extend its lifespan, consider freezing individual portions in freezer-safe containers for up to 2-3 months. When reheating, do so gently over low heat to preserve the creamy texture.

Substitutions:

• Dairy-Free Option:
  • Substitute heavy whipping cream with coconut cream or a dairy-free heavy cream alternative. This will provide a creamy texture without the use of dairy.
• Gluten-Free Option:
  • Choose gluten-free tortellini made from rice flour, corn flour, or other gluten-free alternatives. There are many brands available in stores that offer gluten-free pasta options.
• Vegetarian Option:
  • Omit the chicken or replace it with plant-based protein options like tofu, tempeh, or seitan. You can also add extra vegetables or legumes like chickpeas or white beans for protein.
• Vegan Option:
  • Combine the vegetarian and dairy-free substitutions by using plant-based cream and omitting any animal products. Consider using a vegan-friendly parmesan substitute or nutritional yeast for a cheesy flavor.