Description
A comforting and creamy tortellini soup with spinach, sun-dried tomatoes, and Italian seasoning. This quick and easy soup combines vegetable broth, tomato sauce, and spinach and cheese tortellini simmered to perfection, then enriched with heavy cream and garnished with fresh parmesan and basil.
Ingredients
Scale
Base Ingredients
- 8.5 ounces jar of sun-dried tomatoes with Italian seasoning (divided)
- 1 Tablespoon minced garlic
- ½ Tablespoon Italian seasoning
- 2 Tablespoons oil from the sun-dried tomato jar (for sautéing)
- 3 cups vegetable broth
- 15 ounces can of tomato sauce
Vegetables & Pasta
- 1 cup frozen, sliced carrots
- 12 ounces package of spinach and cheese tortellini
- 1 cup frozen, chopped spinach
Dairy & Garnishes
- 1½ cups heavy cream
- Fresh grated parmesan cheese (optional garnish)
- Fresh chopped basil (optional garnish)
Instructions
- Heat oil and sauté aromatics: Heat 2 tablespoons of the oil from the sun-dried tomato jar over medium heat in a large saucepan or stockpot. Set aside the sun-dried tomatoes for later use.
- Add carrots, garlic, and seasoning: Add frozen sliced carrots, minced garlic, and Italian seasoning to the hot oil. Sauté for 5 minutes until the carrots start to soften around the edges.
- Add broth, tomato sauce, and tomatoes: Pour in the vegetable broth and tomato sauce, then add the previously reserved sun-dried tomatoes. Discard the remaining oil from the jar. Stir everything together.
- Simmer with tortellini and spinach: Bring the soup to a low boil, then add the spinach and cheese tortellini along with the frozen chopped spinach. Cover and cook for 15 minutes or until the tortellini is cooked through and the soup thickens.
- Finish with cream: Remove the soup from heat, then stir in the heavy cream carefully to prevent curdling.
- Serve with garnishes: Ladle the soup into bowls and garnish with freshly grated parmesan cheese and chopped basil if desired. Serve hot.
Notes
- Store soup in an airtight container in the refrigerator for 3-4 days.
- Freezing this soup is not recommended as the cream may separate.
- To reheat, warm in a saucepan over medium heat, stirring occasionally. Add broth or water if the soup becomes too thick.
- Any brand or type of tortellini can be used, including fresh or frozen; adjust cooking time accordingly.
- Always remove soup from heat before adding cream to avoid curdling.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 670 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 50 mg
