There’s something incredibly cozy about a bowl of soup that feels both comforting and a bit special. This Tortellini Spinach Soup with Sun-Dried Tomatoes Recipe is exactly that — creamy, savory, with just the right tang from sun-dried tomatoes and a fresh touch of spinach. I made it on a chilly evening and honestly, it felt like a warm hug in a bowl!
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Tortellini Spinach Soup with Sun-Dried Tomatoes Recipe
- Top Tip
- How to Serve Tortellini Spinach Soup with Sun-Dried Tomatoes Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Tortellini Spinach Soup with Sun-Dried Tomatoes Recipe
Why You'll Love This Recipe
This soup has become a go-to for me when I want something quick yet full of flavor. It’s a perfect balance between hearty and light, which is pretty rare in creamy soups. Plus, it’s so easy to make that I can whip it up after a busy day and still feel like I treated myself.
- Rich flavor from sun-dried tomatoes: They pack an intense, tangy punch that lifts the whole soup.
- Comforting yet fresh: Spinach adds vibrancy without overpowering the creaminess.
- Fast and fuss-free: Ready in under 30 minutes but tastes like you spent hours simmering it.
- Flexible ingredients: You can easily swap or add veggies to make it your own.
Ingredients & Why They Work
Every ingredient here plays its part perfectly, creating a harmonious soup with layers of flavor and texture. Plus, most of these are easy to find and don’t require any fancy shopping trips.
- Sun-dried tomatoes with Italian seasoning: The star ingredient that adds a rich, chewy texture and bright, savory hits.
- Frozen sliced carrots: They soften nicely and add a slight sweetness and a bit of color.
- Minced garlic: Garlic brings warmth and depth without overpowering the other flavors.
- Italian seasoning: The herby blend ties the soup’s flavors together beautifully.
- Vegetable broth: A savory base that keeps it light but flavorful.
- Tomato sauce: Adds body and richness with just a touch of tang.
- Spinach and cheese tortellini: The little pasta pillows stuffed with cheese are what make this soup truly indulgent and filling.
- Frozen chopped spinach: Adds freshness and green goodness without extra prep time.
- Heavy cream: The secret to silky smoothness and that lovely creamy texture.
- Parmesan cheese and fresh basil (optional): They add umami and a fresh herbal finish if you’re feeling fancy.
Make It Your Way
One of my favorite things about the Tortellini Spinach Soup with Sun-Dried Tomatoes Recipe is how easily it adapts to what you have or like. I've tried a few tweaks, and you'll probably find your own favorite spins as well.
- Variation: I once swapped frozen spinach for fresh baby spinach—just stirred it in at the end—giving the soup a brighter, fresher flavor and a bit more texture.
- Vegan tweak: Use coconut cream instead of heavy cream and vegan tortellini, for a rich dairy-free version that still feels indulgent.
- More veggies: Adding mushrooms or zucchini can bulk up the soup and add an earthy note. Just toss them in alongside the carrots.
Step-by-Step: How I Make Tortellini Spinach Soup with Sun-Dried Tomatoes Recipe
Step 1: Gently infuse the oil with flavor
I start by heating 2 tablespoons of that gorgeous sun-dried tomato oil in my saucepan over medium heat. This oil is pure magic—it carries so much flavor! Then I add the frozen carrots, garlic, and Italian seasoning, cooking just until the carrots soften on the edges, around 3-5 minutes. This little sauté is what builds the soup’s flavor base, so don’t rush it.
Step 2: Bring the broth and tomatoes together
Next, I pour in the vegetable broth and tomato sauce along with the sun-dried tomatoes from the jar, mixing everything together. I usually discard the leftover oil at this point to keep the flavors balanced. After that, I bring the soup to a low boil — this is when it starts smelling amazing.
Step 3: Cook the tortellini and spinach
Once the soup is bubbling gently, it’s time to add the star of the show—the spinach and cheese tortellini—and frozen spinach. I cover the pot and let it simmer for 10-15 minutes until the tortellini are tender and the soup thickens slightly. This step is key; you want the tortellini thoroughly cooked but not falling apart.
Step 4: Finish with cream for luscious texture
When the cooking is done, I take the pot off the heat and gently stir in the heavy cream. It’s important to remove the pot from heat to avoid any curdling and keep the soup smooth. This last touch makes the soup so rich and velvety that it feels like pure comfort.
Top Tip
Over the years, I've learned a few tricks that make this soup shine even more. These small details really help you get that restaurant-quality finish at home.
- Use the sun-dried tomato oil: That flavorful oil is like liquid gold—use a couple tablespoons to sauté your base to infuse the soup with depth.
- Don’t skip removing from heat before adding cream: I once added cream while the soup was still bubbling, and it curdled. Taking the pot off the heat keeps the texture silky.
- Adjust tortellini type and cooking time: Fresh tortellini cooks faster, frozen takes longer, so watch carefully and taste as you go to avoid mushiness.
- Thicken with patience: If the soup feels too thin, simmer uncovered for a few extra minutes instead of immediately adding thickeners.
How to Serve Tortellini Spinach Soup with Sun-Dried Tomatoes Recipe
Garnishes
I love topping this soup with freshly grated Parmesan and a sprinkle of chopped fresh basil. The cheese adds a salty, nutty edge, while the basil brings a bright herbal lift that keeps every spoonful exciting. Sometimes I add a crack of black pepper or a drizzle of good olive oil to finish.
Side Dishes
For a full meal, I pair this soup with crusty garlic bread or a simple mixed green salad tossed in a lemon vinaigrette. The bread is perfect for dipping into the creamy broth, and the salad balances out the richness.
Creative Ways to Present
For special occasions, I’ve served this soup in small, cute cups as a starter, garnished with microgreens and a little Parmesan crisp on the side. It always impresses guests and feels cozy yet elegant.
Make Ahead and Storage
Storing Leftovers
To keep the soup fresh, I store it in airtight containers in the fridge for up to 3-4 days. Because of the cream and tortellini, it’s best to eat it fairly soon to enjoy the best texture and flavor.
Freezing
I don’t recommend freezing this soup. The cream and cheese tortellini don’t freeze well and can become watery or grainy on reheating, altering that lovely texture.
Reheating
When reheating, I gently warm the soup in a saucepan over medium heat, stirring often. If it’s thickened too much, adding a splash of vegetable broth or water helps restore the right consistency without diluting flavor.
Frequently Asked Questions:
Fresh sun-dried tomatoes can be quite different in texture and flavor. The jarred ones in oil and Italian seasoning contain extra flavor and moisture that infuse the soup. If you use dry sun-dried tomatoes, consider soaking them first and adding some olive oil and Italian herbs to mimic the jarred style.
I’ve used dry, fresh, and frozen tortellini in this recipe. Fresh cooks fastest and has a delicate texture, dry needs a bit longer but holds up well, and frozen is somewhere in between. Just keep an eye on cooking times so you don’t overcook them.
Absolutely! Swap out the heavy cream for full-fat coconut milk or a cashew cream to keep it rich. Use vegan or vegetable-filled tortellini to keep things plant-based. The sun-dried tomatoes and herbs pack enough flavor to make it satisfying without dairy.
The key is to remove the soup from heat before stirring in the cream. Adding cream to boiling soup increases the chances of curdling. Stir gently and reheat gently afterward if needed to maintain a smooth texture.
Final Thoughts
This Tortellini Spinach Soup with Sun-Dried Tomatoes Recipe is one of those meals I keep coming back to because it’s just so satisfying and versatile. It’s easy enough for a weeknight but special enough to serve when friends come over. Give it a try—you might find yourself making it more often than you expected, just like I do!
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Tortellini Spinach Soup with Sun-Dried Tomatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A comforting and creamy Tortellini Soup with spinach, sun-dried tomatoes, and Italian seasoning. This easy-to-make soup features tender spinach and cheese tortellini simmered in a flavorful tomato and vegetable broth base, finished with heavy cream and garnished with parmesan and fresh basil.
Ingredients
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: 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 the carrots soften on the edges.
- Add liquids and tomatoes: Pour in the vegetable broth, tomato sauce, and the sun-dried tomatoes from the jar. Discard the rest of the oil. Stir everything until combined.
- Simmer tortellini and spinach: Bring the soup to a low boil. Add the spinach and cheese tortellini and frozen chopped spinach. Cover and cook for 15 minutes or until the tortellini are cooked through and the soup has thickened.
- Finish with cream: Remove the pan from the heat and stir in the heavy cream gently to avoid curdling.
- Serve: Serve hot, garnished with fresh grated parmesan cheese and fresh chopped basil if desired.
Notes
- You can store this soup in an airtight container in the refrigerator for 3-4 days.
- Freezing this soup is not recommended as the cream may separate upon thawing.
- To reheat, warm in a saucepan over medium heat, stirring occasionally. Add a little vegetable broth or water if the soup is too thick.
- Barilla brand dry tortellini works well, but fresh or frozen tortellini can be used; adjust cooking time accordingly.
- Make sure to remove the pan from heat before adding cream to prevent curdling.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 45 mg
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