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Creamy Tortellini Soup gets an upgrade with sun-dried tomatoes in this rich and creamy soup with vegetables, tortellini, that simmers inside a tomato vegetable broth base. Perfect cozy soup recipe for dinnertime.
For more family favorite soup recipes be sure and try this Simple Taco Soup and One Pot Southwest Chicken Soup.
Creamy Tortellini Soup Recipe With Sun Dried Tomatoes
Delight your taste buds with this creamy tortellini soup with sun-dried tomatoes. It’s a comforting blend of sun-dried tomatoes, tender spinach tortellini, and vibrant spinach in a rich tomato-vegetable broth base that is perfectly complimented with heavy cream.
This easy-to-make, 30 minute soup recipe is a savory and satisfying choice for a cozy dinner! I love serving this soup with some crusty bread, breadsticks, rolls (homemade, frozen, or bought from the bakery), or try it inside bread bowls for the ultimate comfort food.
Ingredients Needed & Substitution Ideas
- Sun-Dried Tomatoes with Italian Seasoning : You will find these in the aisle alongside the canned olives. It’s a jar of sun-dried tomatoes in oil with Italian or herb seasonings.
- Frozen Sliced Carrots : You can also use fresh sliced carrots but they will need considerably more cooking time in order for them to soften.
- Minced Garlic : Use fresh garlic cloves that have been minced or pressed, use chopped garlic from a jar, or garlic paste.
- Italian Seasoning
- Vegetable Broth : Chicken broth is a great substitute if needed. Use vegetable broth to keep it vegetarian.
- Tomato Sauce : For an added boost of flavor use tomato sauce w/ garlic, oregano, and basil.
- Spinach and Cheese Tortellini : I use the Barilla brand tortellini from the dry pasta aisle; however, any tortellini can be used, including fresh or frozen. Be sure to adjust the cook time as needed depending on the type of tortellini used.
- Frozen Chopped Spinach : You can also use fresh spinach leaves that have been chopped. If using fresh spinach, it will only need about 3-5 minutes of cook time until it’s wilted. So add it later.
- Heavy Cream : I don’t recommend substituting this with anything. You need the thickness and fat content in order to make the soup creamy.
- Parmesan Cheese & Chopped Fresh Basil : These are optional for serving. My family loves the parmesan cheese so that’s what I serve this soup with.
How To Make This Creamy Soup Recipe (Printable Recipe Card Below)
In a large saucepan or stockpot, over medium-high heat, add 2 tablespoons of the oil from the jar of sun-dried tomatoes. Drain the rest of the oil from the tomato jar, discard it, and set the drained sun-dried tomatoes off to the side for now.
Add the frozen carrots, minced garlic, and Italian seasoning into the oil. Sauté for about 5 minutes or until the carrots begin to soften.
Pour in the vegetable broth, tomato sauce, and the reserved sun-dried tomatoes (drained, set aside from earlier). Stir until combined.
Bring to a boil. Once boiling, add the tortellini and frozen spinach. Cover the pot with a lid and cook for 15 minutes or until the tortellini are cooked through, and the liquid has reduced to a thick soup. No need to turn the heat down; leave it at medium-high.
Remove the pot from the heat and stir in the heavy cream until combined and creamy.
Serve the soup hot garnished with parmesan cheese and/or basil (if wanted).
How To Store Leftovers of Tortellini Soup
To store leftovers, allow the soup to cool completely at room temperature before transferring it to an airtight container. Ensure the soup is refrigerated within two hours of cooking to prevent bacterial growth. Label the container with the date to keep track of freshness.
Store the soup inside the fridge for 3-4 days. When reheating, place the desired amount in a saucepan over medium heat until heated through, while stirring occasionally. Add a little broth or water to adjust the consistency if the soup has thickened too much while refrigerated.
I recommend not freezing this soup, as the texture of the tortellini and cream will not hold up well once frozen and then thawed.
Can I Make Any Changes To This Recipe?
This is an easy recipe to change up if desired. Here are a few ideas to get you started.
- Protein Variation : Adding protein is a great way to make the soup more substantial. My favorite is to cook some ground Italian sausage, in a separate pan, and drain the oil once cooked. Add it into the soup at the end. You can also add some cooked shrimp or cooked shredded chicken as well.
- Vegetable Substitution : Use different vegetables such as bell peppers, zucchini, or mushrooms instead of or in addition to the carrots and spinach. Check the doneness of the vegetables before proceeding to add the liquid. Depending on fresh or frozen vegetables, it may take longer for them to soften.
- Spice It Up! : Add red pepper flakes or a pinch of cayenne red pepper for a touch of heat.
- Cheese Variations : Stir in shredded parmesan cheese, mozzarella, or goat cheese for added creaminess and flavor.
- Custom Garnishes : Top the soup with crispy bacon, croutons, or a drizzle of balsamic glaze for added texture and flavor.
- Blend Up The Sun Dried Tomatoes : My family, and me, don’t love the big chewier texture of sun-dried tomatoes so I always blend them up before adding the tomatoes into the soup. I add the drained sun-dried tomatoes into the blender and blend – you may need to add a splash of water in order to help them blend smoothly.
More Tortellini Recipes
- Ground Beef Tortellini Casserole
- Pesto Tortellini
- Instant Pot Tomato Tortellini Soup
- Alfredo Tortellini Bake
- Slow Cooker Chicken Tortellini
- Antipasto Skewers with Tortellini
Sun-Dried Tomato Creamy Tortellini Soup
Equipment
Ingredients
- 1 jar (8.5 oz) sun-dried tomatoes in oil with Italian seasoning divided
- 1 cup frozen sliced carrots
- 1 tablespoon minced garlic
- 1½ teaspoons Italian seasoning
- 3 cups vegetable broth
- 1 can (15 oz) tomato sauce
- 1 package (12 oz) spinach and cheese tortellini
- 1 cup frozen chopped spinach
- 1½ cups heavy cream
Instructions
- In a large saucepan or stockpot, over medium-high heat, add 2 tablespoons of the oil from the jar of sun-dried tomatoes. Drain the rest of the oil from the sun-dried tomato jar, discard it, and set the drained sun-dried tomatoes off to the side for now.1 jar (8.5 oz) sun-dried tomatoes in oil with Italian seasoning
- Add the frozen carrots, minced garlic, and Italian seasoning into the oil. Sauté for about 5 minutes or until the carrots begin to soften.1 cup frozen sliced carrots, 1 tablespoon minced garlic, 1½ teaspoons Italian seasoning
- Pour in the vegetable broth, tomato sauce, and the reserved sun-dried tomatoes (drained, set aside from earlier). Stir until combined.3 cups vegetable broth, 1 can (15 oz) tomato sauce
- Bring to a boil. Once boiling, add the tortellini and frozen spinach. Cover the pot with a lid and cook for 15 minutes or until the tortellini are cooked through, and the liquid has reduced to a thick soup.* No need to turn the heat down; leave it at medium-high. * If using fresh chopped spinach do not add it here at this step. It only needs to cook for about 3-5 minutes, so add it towards the end of this cook time.1 package (12 oz) spinach and cheese tortellini, 1 cup frozen chopped spinach
- Remove the pot from the heat and stir in the heavy cream until combined and creamy. Serve the soup hot garnished with parmesan cheese and/or basil (if wanted).1½ cups heavy cream
Notes
- Protein Variation : Adding protein is a great way to make the soup more substantial. My favorite is to cook some ground Italian sausage, in a separate pan, and drain the oil once cooked. Add it into the soup at the end. You can also add some cooked shrimp or cooked shredded chicken as well.
- Vegetable Substitution : Use different vegetables such as bell peppers, zucchini, or mushrooms instead of or in addition to the carrots and spinach. Check the doneness of the vegetables before proceeding to add the liquid. Depending on fresh or frozen vegetables, it may take longer for them to soften.
- Spice It Up! : Add red pepper flakes or a pinch of cayenne red pepper for a touch of heat.
- Cheese Variations : Stir in shredded parmesan cheese, mozzarella, or goat cheese for added creaminess and flavor.
- Custom Garnishes : Top the soup with crispy bacon, croutons, or a drizzle of balsamic glaze for added texture and flavor.
- Blend Up The Sun Dried Tomatoes : My family, and me, don’t love the big chewier texture of sun-dried tomatoes so I always blend them up before adding the tomatoes into the soup. I add the drained sun-dried tomatoes into the blender and blend – you may need to add a splash of water in order to help them blend smoothly.
Nutrition
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