Description
This creamy Tortellini Soup with Spinach is a comforting and flavorful dish perfect for a cozy meal. Combining cheese-filled tortellini, sun-dried tomatoes, fresh spinach, and a rich blend of tomato sauce and heavy cream, this soup offers a delightful balance of tangy, savory, and creamy notes. Enhanced with Italian seasoning and fresh basil, it delivers a hearty yet elegant dinner option that’s quick to prepare and sure to satisfy.
Ingredients
Units
Scale
Sun-Dried Tomato Base
- 8.5 ounces jar of sun-dried tomatoes with Italian seasoning, divided
- 2 Tablespoons oil from the sun-dried tomato jar
Vegetables & Seasoning
- 1 cup frozen, sliced carrots
- 1 Tablespoon minced garlic
- 1/2 Tablespoon Italian seasoning
- 1 cup frozen, chopped spinach
Liquid & Pasta
- 3 cups vegetable broth
- 15 ounces can of tomato sauce
- 12 ounces package of spinach and cheese tortellini
- 1 1/2 cups heavy cream
Garnishes (Optional)
- Fresh grated parmesan cheese
- Fresh chopped basil
Instructions
- Heat Oil and Prepare Base: Heat 2 tablespoons of the oil from the sun-dried tomato jar over medium heat in a large saucepan or stockpot. Set the remaining sun-dried tomatoes aside for later use.
- Sauté Vegetables and Seasoning: Add the frozen sliced carrots, minced garlic, and ½ tablespoon Italian seasoning to the hot oil. Sauté for 3-5 minutes until the carrot edges soften, releasing aromatic flavors.
- Add Broth, Tomato Sauce, and Sun-Dried Tomatoes: Pour in the vegetable broth, tomato sauce, and all the sun-dried tomatoes from the jar (reserve and discard the leftover oil). Stir thoroughly to combine all the ingredients well.
- Bring to a Simmer and Add Pasta & Spinach: Bring the mixture to a low boil. Then add the package of spinach and cheese tortellini along with the frozen chopped spinach.
- Cook Tortellini and Reduce Soup: Cover the pot and cook for 10-15 minutes, letting the tortellini cook through and the liquid thicken into a rich, hearty soup consistency.
- Finish with Cream: Remove the pot from heat and stir in the heavy cream gently to create a velvety texture and rich flavor.
- Serve and Garnish: Ladle the soup into bowls and garnish with fresh grated parmesan cheese and chopped basil if desired. Serve hot for the best flavor and comfort.
Notes
- Use the oil from the sun-dried tomatoes to add depth and flavor to the soup base, but discard the remaining oil after adding the tomatoes to avoid excess oiliness.
- For a vegetarian meal, ensure the vegetable broth is vegetarian-friendly.
- Fresh spinach can be used instead of frozen if preferred; add it towards the end of cooking to prevent overcooking.
- Adjust the seasoning by adding salt or pepper if needed before serving.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
Nutrition
- Serving Size: 1 cup (approximate)
- Calories: 310 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 45 mg
