Description
This comforting Tortellini Soup with Spinach is a creamy Italian-inspired dish that combines sun-dried tomatoes, vegetable broth, frozen vegetables, and spinach and cheese tortellini. It’s easy to prepare, cooked on the stovetop, and garnished with fresh parmesan and basil for a hearty and flavorful meal perfect for any occasion.
Ingredients
Scale
Main Ingredients
- 8.5 ounces jar of sun-dried tomatoes with Italian seasoning, divided
- 1 cup frozen, sliced carrots
- 1 Tablespoon minced garlic
- ½ Tablespoon Italian seasoning
- 3 cups vegetable broth
- 15 ounces can of tomato sauce
- 12 ounces package of spinach and cheese tortellini
- 1 cup frozen, chopped spinach
- 1½ cups heavy cream
Garnish
- Fresh grated parmesan cheese (optional)
- Fresh chopped basil (optional)
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. Drain the rest of the tomatoes to the side for later use.
- Sauté Vegetables: Add the frozen carrots, minced garlic, and Italian seasoning to the hot oil and sauté for 5 minutes until the carrots soften on the edges.
- Add Liquids and Tomatoes: Pour in the vegetable broth, tomato sauce, and the sun-dried tomatoes from the jar. Discard the remaining oil and stir until everything is combined.
- Cook Tortellini and Spinach: Bring the soup to a low boil, then add the spinach and cheese tortellini along with the frozen chopped spinach. Cover and cook for 15 minutes until the tortellini are tender and the soup thickens slightly.
- Finish Soup: Remove the pan from the heat and stir in the heavy cream carefully to avoid curdling.
- Serve: Ladle the soup into bowls and garnish with fresh grated parmesan cheese and chopped basil if desired. Serve hot.
Notes
- You can store the soup in an airtight container in the refrigerator for 3-4 days.
- Freezing is not recommended as the texture may change.
- To reheat, warm the soup in a saucepan over medium heat, stirring occasionally. Add a little vegetable broth or water to adjust thickness if it has become too thick.
- Any type of tortellini can be used, including fresh or frozen; adjust cooking time accordingly.
- Remove the soup from heat before adding cream to prevent curdling.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 55 mg
