Description
This comforting Tortellini Soup with Spinach combines savory sun-dried tomatoes, tender carrots, creamy tomato broth, and cheesy tortellini for a hearty and flavorful meal. Enhanced with Italian seasoning and finished with heavy cream and fresh parmesan, this easy stovetop soup is perfect for a cozy dinner.
Ingredients
Scale
Vegetables and Aromatics
- 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
- 1 cup frozen, chopped spinach
Liquids and Broth
- 3 cups vegetable broth
- 15 ounces can of tomato sauce
- 1½ cups heavy cream
Pasta
- 12 ounces package of spinach and cheese tortellini
Garnishes (Optional)
- Fresh grated parmesan cheese
- Fresh chopped basil
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 and seasonings: Add the frozen carrots, minced garlic, and Italian seasoning to the hot oil and sauté for 5 minutes until the carrots are softened on the edges.
- Add liquids and tomatoes: Pour in the vegetable broth, tomato sauce, and the sun-dried tomatoes from the jar. Discard the remaining oil from the jar and stir everything until combined.
- Bring to a simmer: Bring the soup to a low boil, then add the tortellini and frozen chopped spinach.
- Cook tortellini: Cover the pot and cook for 15 minutes until the tortellini are tender and the broth has thickened slightly.
- Finish with cream: Remove the pan from the heat and stir in the heavy cream to avoid curdling.
- Serve and garnish: Serve the soup hot, garnished with fresh grated parmesan cheese and fresh chopped basil if desired.
Notes
- To store: Keep soup in an airtight container in the refrigerator for 3-4 days.
- Do not freeze this soup as the texture may change.
- To reheat: Warm desired portions in a saucepan over medium heat, stirring occasionally. Add vegetable broth or water if the soup becomes too thick.
- Use any tortellini type, adjusting cooking time as needed based on whether it is fresh, frozen, or dry.
- Remove soup from heat before adding cream to prevent curdling.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 40 mg
