Description
This creamy Tortellini Soup with Spinach combines sun-dried tomatoes, Italian seasoning, and tender tortellini in a rich tomato and vegetable broth base, finished with heavy cream and garnished with fresh parmesan and basil for a comforting and flavorful meal.
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 and sauté for 5 minutes or until the carrots soften on the edges.
- Add broth and tomato sauce: Pour in the vegetable broth, tomato sauce, and the sun-dried tomatoes from the jar. Discard the rest of the oil and stir until combined.
- Cook tortellini and spinach: Bring the soup to a low boil, then add the tortellini and frozen chopped spinach. Cover and cook for 15 minutes or until the tortellini is cooked through and the soup has thickened.
- Finish with cream: Remove the soup from the heat and stir in the heavy cream carefully to avoid curdling.
- Serve: Serve the soup hot, garnished with fresh grated parmesan cheese and chopped fresh basil, if desired.
Notes
- You can store your soup in an airtight container in the refrigerator for 3-4 days.
- Freezing this soup is not recommended as it may affect the texture.
- To reheat, warm the desired amount in a saucepan over medium heat, stirring occasionally. Add a little vegetable broth or water to adjust consistency if needed.
- Barilla brand dry tortellini was used, but fresh or frozen tortellini can be substituted; adjust cooking time accordingly.
- Remove the pan from heat before adding cream to prevent curdling.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 50 mg
