Tortellini Soup with Spinach and Sun-Dried Tomatoes Recipe

Introduction

Tortellini Soup with Spinach is a comforting and flavorful dish that brings together tender tortellini, sun-dried tomatoes, and a creamy broth. It’s perfect for a cozy meal that’s both satisfying and easy to prepare.

Ingredients

• 8.5 ounces jar of sun-dried tomatoes with Italian seasoning (divided)
• 1 cup frozen, sliced carrots
• 1 Tablespoon minced garlic
• ½ Tablespoon Italian seasoning
• 3 cups vegetable broth
• 15 ounces can of tomato sauce
• 12 ounces package of spinach and cheese tortellini
• 1 cup frozen, chopped spinach
• 1½ cups heavy cream
• Fresh grated parmesan cheese (optional garnish)
• Fresh chopped basil (optional garnish)

Instructions

1. Step 1: 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 aside for later.
2. Step 2: Add the frozen carrots, minced garlic, and Italian seasoning to the hot oil. Sauté for 3-5 minutes until the carrots begin to soften on the edges.
3. Step 3: Pour in the vegetable broth, tomato sauce, and the reserved sun-dried tomatoes. Discard the remaining oil from the jar and stir until everything is well combined.
4. Step 4: Bring the mixture to a low boil, then add the tortellini and frozen spinach.
5. Step 5: Cover and cook for 10-15 minutes, or until the tortellini are cooked through and the soup has thickened to your liking.
6. Step 6: Remove the pot from heat and stir in the heavy cream.
7. Step 7: Serve the soup hot, garnished with fresh grated parmesan cheese and chopped basil if desired.

Tips & Variations

• For extra flavor, use a vegetable broth that is rich and well-seasoned.
• Substitute fresh spinach for frozen if preferred—add it in the last few minutes of cooking to wilt.
• Try adding a pinch of red pepper flakes for a subtle spicy kick.
• Use chicken broth and cheese tortellini with meat for a non-vegetarian option.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove over medium-low heat to prevent the cream from curdling. You may need to add a splash of broth or water to loosen the soup if it has thickened in the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, you can prepare the soup up to two days in advance and refrigerate it. Add the cream just before reheating for the best texture and flavor.

Can I freeze Tortellini Soup with Spinach?

It’s best to avoid freezing tortellini soup as the pasta and cream may separate and become mushy after thawing. Fresh preparation or refrigeration is recommended.

Tortellini Soup with Spinach and Sun-Dried Tomatoes Recipe

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A comforting and hearty Tortellini Soup with Spinach, featuring sun-dried tomatoes, Italian seasonings, and a creamy broth. This easy-to-make soup combines cheese-filled tortellini with vegetables in a flavorful tomato and cream base, perfect for a cozy meal.

• Author: Rita
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

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Main Ingredients

• 8.5 ounces jar of sun-dried tomatoes with Italian seasoning (divided)
• 1 cup frozen, sliced carrots
• 1 Tablespoon minced garlic
• ½ Tablespoon Italian seasoning
• 3 cups vegetable broth
• 15 ounces can of tomato sauce
• 12 ounces package of spinach and cheese tortellini
• 1 cup frozen, chopped spinach
• 1½ cups heavy cream
• Fresh grated parmesan cheese (optional garnish)
• Fresh chopped basil (optional garnish)

Instructions

1. Heat Oil and Prep Flavor Base: Heat 2 tablespoons of the oil from the sun-dried tomato jar over medium heat in a large saucepan or stockpot. Drain the sun-dried tomatoes remaining in the jar and set aside.
2. Sauté Vegetables and Seasoning: Add frozen sliced carrots, minced garlic, and Italian seasoning to the hot oil. Sauté for 3–5 minutes until the carrots begin to soften and release their flavor.
3. Add Broth, Tomato Sauce, and Sun-Dried Tomatoes: Pour in the vegetable broth, canned tomato sauce, and the drained sun-dried tomatoes. Discard any remaining oil from the jar. Stir well to combine all ingredients.
4. Bring to Low Boil and Add Tortellini and Spinach: Bring the mixture to a low boil, then add the spinach and cheese tortellini along with frozen chopped spinach. Stir gently to incorporate.
5. Simmer Soup: Cover the pot and cook for 10–15 minutes until the tortellini are tender and cooked through, and the soup liquid has thickened slightly.
6. Finish with Cream: Remove the pot from heat and stir in the heavy cream to add richness and silkiness to the soup.
7. Serve and Garnish: Ladle the soup into bowls and garnish with fresh grated parmesan cheese and freshly chopped basil if desired. Serve hot for the best flavor.

Notes

• Use oil from the sun-dried tomato jar for extra flavor during sautéing.
• Fresh herbs like basil elevate the soup but are optional.
• The soup thickens as it simmers, so keep an eye to avoid over-reducing.
• Spinach tortellini can be substituted with cheese or any flavored tortellini according to preference.
• This soup can be stored in the refrigerator for up to 3 days; reheat gently to avoid curdling the cream.

Keywords: Tortellini soup, spinach tortellini, creamy tomato soup, sun-dried tomato soup, vegetarian soup, Italian soup, easy soup recipe