Tortellini Soup with Spinach and Sun-Dried Tomatoes Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Finish with Cream: Remove the pot from heat and stir in the heavy cream to add richness and silkiness to the soup.
- 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
