Description
This comforting Tortellini Soup with Spinach combines savory sun-dried tomatoes, tender carrots, rich tomato sauce, and creamy spinach and cheese tortellini in a thick, flavorful broth finished with creamy heavy cream and aromatic Italian seasonings. Perfect for a cozy meal, garnished with fresh parmesan cheese and 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
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.
- 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 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 to combine.
- 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 are tender and the soup has thickened.
- Finish with cream: Remove the pot from heat and stir in the heavy cream to prevent curdling.
- Serve: Ladle hot soup into bowls and garnish with grated parmesan cheese and fresh chopped basil if desired.
Notes
- Store leftover soup in an airtight container in the refrigerator for 3-4 days.
- Freezing is not recommended as it may affect the texture and flavor of the soup.
- To reheat, warm soup over medium heat stirring occasionally. Add vegetable broth or water if the soup is too thick.
- Any type of tortellini (fresh, frozen, or dry) can be used; adjust cooking time accordingly.
- Remove the soup from heat before adding heavy cream to avoid curdling.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 50 mg
