Description
A comforting and creamy Tortellini Soup with Spinach, sun-dried tomatoes, and Italian seasoning. This hearty soup combines tender spinach and cheese tortellini with a rich tomato and vegetable broth base, finished with heavy cream for a smooth texture. Perfect for a cozy meal served hot, garnished with fresh parmesan and basil.
Ingredients
Units
Scale
Sun-Dried Tomato Base
- 8.5 ounces jar of sun-dried tomatoes with Italian seasoning, divided
- 2 Tablespoons oil from the jar of sun-dried tomatoes
Vegetables and Seasonings
- 1 cup frozen, sliced carrots
- 1 Tablespoon minced garlic
- 1/2 Tablespoon Italian seasoning
- 1 cup frozen, chopped spinach
Liquids and Pasta
- 3 cups vegetable broth
- 15 ounces can of tomato sauce
- 12 ounces package of spinach and cheese tortellini
- 1 1/2 cups heavy cream
Optional Garnishes
- Fresh grated parmesan cheese
- Fresh chopped basil
Instructions
- Heat Oil and Sundried Tomatoes: Heat 2 tablespoons of the oil from the jar of sun-dried tomatoes over medium heat in a large saucepan or stockpot. Drain the rest of the tomatoes and set them aside for later use.
- Sauté Vegetables and Seasonings: Add the frozen sliced carrots, minced garlic, and Italian seasoning to the hot oil. Sauté for 3 to 5 minutes or until the carrots begin to soften around the edges, infusing the oil with flavor.
- Add Broth, Tomato Sauce, and Sundried Tomatoes: Pour in the vegetable broth and tomato sauce, then stir in the reserved sun-dried tomatoes. Discard the remaining oil from the jar. Combine everything thoroughly over medium heat.
- Cook Tortellini and Spinach: Bring the mixture to a low boil, then add the spinach and cheese tortellini along with the frozen chopped spinach. Cover the pot and simmer for 10 to 15 minutes until the tortellini are cooked through and the liquid reduces to a thick, flavorful soup.
- Finish with Cream: Remove the saucepan from heat and stir in the heavy cream gently to add richness and creaminess to the soup.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with fresh grated parmesan cheese and freshly chopped basil, if desired, for an added burst of flavor and aroma.
Notes
- Use a jar of sun-dried tomatoes packed in oil for the best flavor and to utilize the infused oil in the recipe.
- Spinach and cheese tortellini can be substituted with any favorite tortellini or stuffed pasta variety.
- For a lighter version, substitute heavy cream with half-and-half or a dairy-free cream alternative.
- Leftovers store well in the refrigerator for up to 3 days. Reheat gently to avoid curdling the cream.
- Adjust the consistency by adding more broth or cream based on preference.
Nutrition
- Serving Size: 1 cup
- Calories: 290 kcal
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 50 mg
