Sun Dried Tomato Tortellini Soup
Warm up with a bowl of creamy, comforting Sun-Dried Tomato Tortellini Soup—a hearty meal packed with bold flavors and wholesome ingredients. This one-pot recipe combines the tangy sweetness of sun-dried tomatoes, the richness of heavy cream, and the savory goodness of cheese-stuffed tortellini for the ultimate cozy dish. Fresh spinach adds a nutritious touch, while fragrant Italian seasoning ties everything together. Ready in just 45 minutes, this vegetarian soup is perfect for busy weeknights or casual gatherings. Top it off with freshly grated Parmesan and a sprinkle of basil for a beautiful, gourmet finish. Whether you’re a lover of pasta soups or in search of a new family favorite, this tortellini soup will have everyone asking for seconds!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 3 Garlic cloves, minced
- 1 medium Yellow onion, finely diced
- 1 cup Sun-dried tomatoes, chopped
- 15 ounces Crushed tomatoes
- 6 cups Vegetable broth
- 1 cup Heavy cream
- 1 teaspoon Dried Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 16 ounces Cheese tortellini, fresh or refrigerated
- 3 cups Fresh spinach, roughly chopped
- 0.25 cup Grated Parmesan cheese, for garnish
- 2 tablespoons Fresh basil leaves, for garnish
Instructions
Heat the olive oil in a large pot over medium heat.
Add the minced garlic and diced onion, and sauté for 3-4 minutes or until the onion turns translucent and fragrant.
Stir in the sun-dried tomatoes and cook for an additional 2 minutes to release their flavor.
Pour in the crushed tomatoes and vegetable broth. Mix in the dried Italian seasoning, salt, and black pepper. Bring the mixture to a simmer.
Lower the heat to medium-low and stir in the heavy cream. Let the soup cook for 5 minutes, stirring occasionally.
Add the cheese tortellini to the pot and cook according to package directions, usually about 7-10 minutes, until they are tender.
Once the tortellini are cooked, stir in the chopped spinach and cook for another 2-3 minutes until the spinach wilts.
Taste the soup and adjust seasoning if needed. Remove the pot from heat.
Ladle the soup into bowls and garnish with grated Parmesan cheese and fresh basil leaves before serving.
Nutrition Facts
Calories |
1998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.9 g | 177% | |
| Saturated Fat | 65.5 g | 328% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 288 mg | 96% | |
| Sodium | 4383 mg | 191% | |
| Total Carbohydrate | 125.6 g | 46% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 39.7 g | ||
| Protein | 52.2 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 972 mg | 75% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 3704 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
