Description
A creamy, comforting one-pot Spinach Tortellini Soup made with sun-dried tomatoes, spinach, and cheese tortellini in a rich tomato-vegetable broth. Perfect for quick, cozy weeknight dinners.
Ingredients
- 1 jar (8.5 ounces) sun-dried tomatoes in oil, with Italian seasoning, divided
- 1 cup frozen, sliced carrots
- 1 tablespoon minced garlic
- ½ tablespoon Italian seasoning
- 3 cups vegetable broth
- 1 can (15 ounces) tomato sauce
- 12 ounces spinach and cheese tortellini
- 1 cup frozen, chopped spinach
- 1½ cups heavy cream
- Optional garnish: fresh grated Parmesan cheese, fresh chopped basil
Instructions
- In a large saucepan or stockpot, heat 2 tablespoons of the oil from the sun-dried tomato jar over medium heat. Drain the remaining oil and set aside the tomatoes.
- Add frozen carrots, minced garlic, and Italian seasoning. Sauté for 3–5 minutes until carrots begin to soften.
- Pour in the vegetable broth, tomato sauce, and sun-dried tomatoes. Stir to combine.
- Bring to a low boil, then add tortellini and frozen chopped spinach.
- Cover and cook for 10–15 minutes until tortellini are cooked and the soup thickens slightly.
- Remove from heat and stir in the heavy cream.
- Serve hot, garnished with Parmesan cheese and chopped basil if desired.
Notes
- Use non-dairy cream alternatives for a dairy-free version.
- Fresh spinach can be used; add in the last 3–5 minutes.
- Substitute tortellini with ravioli or small pasta, adjusting cook time.
- If using dry sun-dried tomatoes, rehydrate and add extra olive oil.
- Add cooked chicken or sausage for extra protein.
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 7g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 60mg
