Description
A comforting and creamy Tortellini Soup with Spinach, featuring sun-dried tomatoes, Italian seasoning, and a rich blend of vegetable broth and tomato sauce. This easy-to-make soup combines spinach and cheese tortellini with fresh and frozen vegetables to create a hearty, flavorful meal perfect for any time of year.
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
Garnish
- Fresh grated parmesan cheese (optional)
- Fresh chopped basil (optional)
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. Drain the rest of the tomatoes to the side for now.
- Sauté vegetables: Add the frozen carrots, minced garlic, and Italian seasoning to the hot oil and sauté for 5 minutes 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 and stir everything until combined.
- Cook tortellini and spinach: Bring the mixture 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.
- Stir in cream: Remove the pan from the heat and stir in the heavy cream carefully to avoid curdling the soup.
- Serve: Serve the soup hot, garnished with fresh grated parmesan cheese and fresh chopped basil, if desired.
Notes
- You can store your soup in an airtight container in the refrigerator for 3-4 days.
- Freezing is not recommended for this soup because the cream and tortellini may separate or become grainy.
- To reheat, warm the desired amount in a saucepan over medium heat, stirring occasionally. Add a little vegetable broth or water if the soup has thickened too much.
- Any type of tortellini can be used including fresh or frozen; adjust cooking time accordingly.
- Be sure to remove the soup from heat before adding cream to prevent curdling.
Nutrition
- Serving Size: 1 cup
- Calories: 290 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 50 mg
