Tortellini Spinach Soup with Sun-Dried Tomatoes and Cream Recipe

I absolutely love how this Tortellini Spinach Soup with Sun-Dried Tomatoes and Cream Recipe comes together in a flash yet feels so comforting and rich. It’s one of those meals that’s perfect on a chilly evening when you want something cozy without a ton of fuss. Plus, the combination of tangy sun-dried tomatoes and creamy broth makes it truly unique and memorable.

When I first tried this soup, I was surprised at how quickly it became a family favorite. You’ll find that the tender cheese-filled tortellini and hearty spinach give the soup great texture and nutrition. If you’re looking for a quick, flavorful dinner that’s guaranteed to warm you up and impress, this Tortellini Spinach Soup with Sun-Dried Tomatoes and Cream Recipe is definitely worth a try.

this …

Ingredients You’ll Need

All the ingredients in this Tortellini Spinach Soup with Sun-Dried Tomatoes and Cream Recipe blend beautifully to create layers of flavor without overwhelming you. I recommend grabbing high-quality sun-dried tomatoes packed in oil for the best taste and easy sautéeing.

• Sun-Dried Tomatoes with Italian Seasoning: These bring a zesty tang and herby depth, plus their oil is perfect for sautéing.
• Frozen Sliced Carrots: Add a subtle sweetness and texture to balance the savory broth.
• Minced Garlic: A must for that classic aromatic kick.
• Italian Seasoning: Provides an herby warmth that ties all the ingredients together.
• Vegetable Broth: The soup’s base; make sure it’s flavorful for the best results.
• Tomato Sauce: Gives the soup a rich tomato body and color.
• Spinach and Cheese Tortellini: The star of the soup, tender pockets of cheesy goodness.
• Frozen Chopped Spinach: Adds extra greenery and healthy nutrients easily.
• Heavy Cream: For that dreamy creamy texture and luscious finish.
• Fresh Grated Parmesan Cheese (optional): A finishing garnish that amps up the umami.
• Fresh Chopped Basil (optional): For a fresh herbal note that brightens each bowl.

Variations

I love tweaking this Tortellini Spinach Soup with Sun-Dried Tomatoes and Cream Recipe depending on the season or what I have on hand. Feel free to personalize it — it’s very forgiving and welcoming of substitutions.

• Protein Boost: I sometimes add cooked Italian sausage or shredded rotisserie chicken for extra heartiness.
• Dairy-Free Option: Swap heavy cream for coconut cream or a cashew cream for a similar silky effect without dairy.
• Greens Swap: Kale or Swiss chard work well in place of spinach, just adjust cooking time slightly.
• Heat It Up: Add red pepper flakes or a dash of hot sauce for a bit of spicy warmth if you like.

How to Make Tortellini Spinach Soup with Sun-Dried Tomatoes and Cream Recipe

Step 1: Start with the Flavors in the Oil

Begin by heating 2 tablespoons of that flavorful oil from the jar of sun-dried tomatoes over medium heat in a large stockpot. This oil is packed with Italian seasoning and tomato flavor, so it’s a great base. Then, add your frozen sliced carrots, minced garlic, and a sprinkle of Italian seasoning. Sauté everything for about 3-5 minutes until you see the carrots start to soften and the garlic smells amazing — just be careful not to burn it!

Step 2: Build the Soup Base

Next, pour in the vegetable broth and the can of tomato sauce — this is going to make the soup rich and vibrant. Then, add in the sun-dried tomatoes from the jar, but make sure to discard the remaining oil for a healthier finish. Give everything a good stir and bring it to a low boil.

Step 3: Add Tortellini and Spinach

Once the soup is gently boiling, add the spinach and cheese tortellini along with the frozen chopped spinach. Cover the pot and let it cook for 10 to 15 minutes. You’ll want to stir occasionally to prevent sticking and watch for the tortellini to become tender but still hold their shape. The broth will reduce slightly, resulting in a thick and hearty soup.

Step 4: Finish with Cream

Remove the soup from heat and gently stir in the heavy cream. This is the magic touch that makes the Tortellini Spinach Soup with Sun-Dried Tomatoes and Cream Recipe so creamy and indulgent. Taste and adjust seasoning if needed, then it’s ready to serve hot.

How to Serve Tortellini Spinach Soup with Sun-Dried Tomatoes and Cream Recipe

Garnishes

I always finish this soup with a generous sprinkle of freshly grated Parmesan cheese — it melts into the cream for an extra cheesy boost. Fresh basil leaves chopped on top add just a hint of herbal brightness that cuts through the richness. It’s simple but elevates the presentation and flavor.

Side Dishes

Because the soup is so filling, I like pairing it with a crisp green salad tossed in a light vinaigrette or some crusty garlic bread for dipping. A warm baguette or even cheesy focaccia makes the meal even more comforting without extra effort.

Creative Ways to Present

For special occasions, I’ve served the Tortellini Spinach Soup with Sun-Dried Tomatoes and Cream Recipe in hollowed-out bread bowls — everyone loves the rustic charm and the edible vessel! You could also layer it in individual ramekins topped with cheese and broiled briefly for a golden crust.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I transfer the soup to an airtight container and refrigerate it for up to 3 days. The flavors usually deepen overnight, making it even better the next day. Just be aware the tortellini will absorb some broth and thicken the soup as it sits.

Freezing

I generally don’t freeze this soup because the cream and tortellini don’t freeze well together—they can separate or become grainy. If you want to freeze it, try freezing without the cream and add it fresh when reheating.

Reheating

To reheat, I warm the soup gently on the stovetop over low heat, stirring frequently to prevent sticking or curdling the cream. If it’s too thick, add a splash of broth or water to loosen it up. It tastes just as wonderful the second day when handled with care.

FAQs

Final Thoughts

This Tortellini Spinach Soup with Sun-Dried Tomatoes and Cream Recipe feels like a warm hug in a bowl every time I make it. It’s simple enough to whip up on any night, but the flavors feel special — perfect for when you want comforting food that doesn’t take all day. I’m so glad I discovered this recipe and I hope it becomes one of your go-to soups too. Don’t hesitate to experiment with the variations and make it your own; cooking should be joyful and easy!

Print