Description
This Creamy Tortellini Soup is a comforting and hearty Italian-inspired dish featuring spinach and cheese tortellini simmered in a flavorful tomato and vegetable broth enriched with heavy cream. Packed with sun-dried tomatoes, garlic, and Italian seasoning, this soup perfectly combines creamy textures with robust savory flavors. Ideal for a cozy dinner, it can be garnished with fresh parmesan and basil for an extra touch of freshness.
Ingredients
Scale
Sun-dried Tomato and Oil
- 8.5 ounces jar of sun-dried tomatoes with Italian seasoning (divided)
- 2 Tablespoons oil from the jar of sun-dried tomatoes (reserved for cooking)
Vegetables and Seasonings
- 1 cup frozen sliced carrots
- 1 Tablespoon minced garlic
- ½ Tablespoon Italian seasoning
- 1 cup frozen chopped spinach
Liquids and Base
- 3 cups vegetable broth
- 15 ounce can of tomato sauce
- 1½ cups heavy cream
Pasta
- 12 ounce package of spinach and cheese tortellini
Garnish (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 to release the flavors.
- Sauté vegetables and seasonings: Add the frozen sliced carrots, minced garlic, and ½ Tablespoon Italian seasoning to the hot oil and sauté for 3-5 minutes until the carrots soften slightly.
- Add liquids and tomatoes: Pour in the vegetable broth, tomato sauce, and add the sun-dried tomatoes from the jar. Discard the remaining oil. Stir everything to combine well.
- Boil and add tortellini & spinach: Bring the mixture to a low boil, then add the spinach and cheese tortellini along with the frozen chopped spinach.
- Simmer: Cover the pot and cook for 10-15 minutes until the tortellini are cooked through and the liquid thickens into a hearty soup.
- Finish with cream: Remove the soup from heat and stir in the heavy cream for a rich, creamy texture.
- Serve: Ladle the soup into bowls and garnish with fresh grated parmesan cheese and chopped basil if desired. Serve hot.
Notes
- Use a large pot or stockpot to prevent overcrowding while cooking the tortellini.
- For a dairy-free version, substitute heavy cream with coconut cream or cashew cream.
- You can add cooked chicken or Italian sausage for added protein.
- If you prefer a thicker soup, let it simmer uncovered for a few extra minutes to reduce more.
- Fresh spinach can be used instead of frozen—add it towards the end to avoid overcooking.
