Description
This comforting Tortellini Soup with Spinach combines sun-dried tomatoes, vegetable broth, and creamy heavy cream to create a rich, flavorful soup perfect for a cozy meal. Featuring spinach and cheese tortellini and fresh garnishes, this easy-to-make recipe delivers a delicious and hearty dish in under 30 minutes.
Ingredients
Scale
Soup Base
- 8.5 ounces jar of sun-dried tomatoes with Italian seasoning, divided
- 2 tablespoons oil from the sun-dried tomato jar
- 1 cup frozen, sliced carrots
- 1 tablespoon minced garlic
- ½ tablespoon Italian seasoning
- 3 cups vegetable broth
- 15 ounces can of tomato sauce
Main Ingredients
- 12 ounces package of spinach and cheese tortellini
- 1 cup frozen, chopped spinach
- 1½ cups heavy cream
Garnishes (Optional)
- Fresh grated parmesan cheese
- Fresh chopped basil
Instructions
- Heat Oil and Sun-Dried Tomato Oil: Heat 2 tablespoons of the oil from the jar of sun-dried tomatoes over medium heat in a large saucepan or stockpot.
- Sauté Vegetables: Add the frozen carrots, minced garlic, and Italian seasoning to the hot oil; sauté for 5 minutes or until carrots begin to soften at the edges.
- Add Broth and Tomatoes: Pour in the vegetable broth, tomato sauce, and the sun-dried tomatoes from the jar; discard remaining oil. Stir to combine.
- Cook Tortellini and Spinach: Bring the mixture to a low boil, then add the tortellini and frozen chopped spinach. Cover and cook for 15 minutes until tortellini is tender and soup thickens.
- Finish with Cream: Remove the pan from heat and stir in the heavy cream to avoid curdling.
- Serve: Ladle soup into bowls and garnish with freshly grated parmesan cheese and chopped basil as desired. Serve hot.
Notes
- Store leftover soup in an airtight container in the refrigerator for 3-4 days.
- Freezing is not recommended as the cream and tortellini texture may be affected.
- To reheat, warm soup gently over medium heat, stirring occasionally; add vegetable broth or water if soup becomes too thick.
- Any type of tortellini (fresh, frozen, or dry) can be used. Adjust cooking time accordingly.
- Remove the soup from heat before adding cream to prevent curdling.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 55 mg
