Description
This creamy Tortellini Soup with Spinach is a comforting Italian-inspired dish perfect for a quick and hearty meal. It combines sun-dried tomatoes, vegetable broth, tomato sauce, spinach, and cheese tortellini simmered to perfection and finished with a splash of heavy cream for richness. Garnished with fresh parmesan and basil, this soup is both flavorful and satisfying.
Ingredients
Scale
Base Ingredients
- 8.5 ounces jar of sun-dried tomatoes with Italian seasoning, divided
- 2 Tablespoons oil from the sun-dried tomato jar
- 1 cup frozen, sliced carrots
- 1 Tablespoon minced garlic
- ½ Tablespoon Italian seasoning
- 3 cups vegetable broth
- 15 ounces can of tomato sauce
Main Components
- 12 ounces package of spinach and cheese tortellini
- 1 cup frozen, chopped spinach
Dairy and Garnishes
- 1½ cups heavy cream
- Fresh grated parmesan cheese (optional garnish)
- Fresh chopped basil (optional garnish)
Instructions
- Heat Oil and Saute Vegetables: Heat 2 Tablespoons of the oil from the jar of sun-dried tomatoes over medium heat in a large saucepan or stockpot until shimmering.
- Add Carrots, Garlic, and Seasoning: Add the frozen sliced carrots, minced garlic, and ½ Tablespoon Italian seasoning to the hot oil. Sauté for 5 minutes or until the carrots begin to soften on the edges.
- Add Broth, Tomato Sauce, and Tomatoes: Pour in 3 cups of vegetable broth, the 15 ounces of tomato sauce, and the sun-dried tomatoes from the jar (excluding the oil used). Stir to combine and discard any remaining oil from the jar.
- Boil and Add Tortellini and Spinach: Bring the soup to a low boil, then add the 12 ounces of spinach and cheese tortellini along with 1 cup of frozen chopped spinach.
- Cook Soup: Cover and simmer the soup for 15 minutes or until the tortellini is cooked through and the liquid has reduced to a thick soup consistency.
- Finish with Cream: Remove the pan from heat and stir in 1½ cups of heavy cream gently to avoid curdling.
- Serve: Serve the soup hot, garnished with fresh grated parmesan cheese and chopped basil if desired.
Notes
- Store the soup in an airtight container refrigerated for 3-4 days.
- Freezing is not recommended as it may affect texture and flavor.
- Reheat by placing desired amount in a saucepan over medium heat, stirring occasionally and adding vegetable broth or water to adjust consistency if needed.
- Use any type of tortellini—dry, frozen, or fresh—but adjust cooking time accordingly.
- Always add heavy cream off the heat to prevent curdling and maintain a smooth texture.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 55 mg
