Sun-Dried Tomato Creamy Tortellini Soup
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.
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
Calories: 410kcal | Carbohydrates: 36g | Protein: 11g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 94mg | Sodium: 1130mg | Potassium: 377mg | Fiber: 4g | Sugar: 8g | Vitamin A: 5636IU | Vitamin C: 9mg | Calcium: 179mg | Iron: 2mg
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