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Tortellini Soup with Spinach Recipe

Tortellini Soup with Spinach Recipe
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5.2 from 12 reviews

Creamy Tortellini Soup is a rich and flavorful comfort food perfect for cold winter days. This hearty soup combines the goodness of spinach and cheese tortellini with a creamy tomato base for a satisfying meal.

Ingredients

Sun-Dried Tomatoes:

8.5 ounces jar with Italian seasoning, divided

Frozen Carrots:

1 cup sliced

Minced Garlic:

1 tablespoon

Italian Seasoning:

1/2 tablespoon

Vegetable Broth:

3 cups

Tomato Sauce:

15 ounces can

Spinach and Cheese Tortellini:

12 ounces package

Frozen Spinach:

1 cup chopped

Heavy Cream:

1 1/2 cups

Parmesan Cheese:

Freshly grated, for garnish

Basil:

Freshly chopped, for garnish

Instructions

  1. Heat Sun-Dried Tomatoes: Heat 2 tablespoons of oil from the jar of sun-dried tomatoes in a large saucepan over medium heat. Set aside the rest of the tomatoes.
  2. Saute Carrots and Seasonings: Add frozen carrots, minced garlic, and Italian seasoning to the hot oil. Saute for 3-5 minutes until carrots soften.
  3. Add Broth and Tomatoes: Pour in vegetable broth, tomato sauce, and the sun-dried tomatoes from the jar. Discard the remaining oil and stir well.
  4. Bring to Boil: Bring the mixture to a low boil and add tortellini and frozen spinach.
  5. Cook: Cover and cook for 10-15 minutes until tortellini are tender and the soup thickens.
  6. Stir in Cream: Remove from heat and stir in heavy cream.
  7. Serve: Garnish with grated parmesan cheese and chopped basil before serving.

Notes

  • You can customize this soup by adding other vegetables like bell peppers or mushrooms.
  • For a lighter version, use half-and-half instead of heavy cream.

Nutrition

Find it online: https://lauracooks.com/tortellini-soup-with-spinach-recipe/