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
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: 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
