Description
Creamy tortellini soup with sun-dried tomato and spinach is perfect for cold nights. Need a cozy dinner in less than 30 minutes? Try our tortellini soup recipe!
Ingredients
Scale
- 1 tablespoon oil from oil-packed sun-dried tomatoes (or olive oil)
- 1 small yellow onion, diced
- 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
- 3 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1 pinch Cayenne pepper (optional)
- 1 teaspoon hot sauce (such as Sriracha, optional)
- 1/4 teaspoon fresh cracked black pepper, plus salt to taste
- 5 cups (1240ml) low-sodium vegetable broth
- 1 cup (240ml) heavy cream, room temperature
- 2 cups fresh spinach
- 2 cups (about 9–10 oz) refrigerated cheese tortellini
- 1/2 teaspoon red pepper flakes (optional, for garnish)
- 1 teaspoon fresh chopped basil (for garnish)
- Grated Parmesan cheese (for garnish, optional)
Instructions
- Sauté Aromatics: Heat 1 tablespoon of oil from the sun-dried tomato jar (or olive oil) in a large pot or Dutch oven over medium-high heat. Add the diced onion and chopped sun-dried tomatoes. Sauté until the onions are softened, about 4 minutes.
- Add Garlic & Seasonings: Add the minced garlic and cook for 1 minute more, stirring constantly, until fragrant. Stir in the Italian seasoning, cayenne pepper (if using), hot sauce (if using), and black pepper.
- Deglaze and Add Liquids: Pour in the low-sodium vegetable broth. Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pot. Bring the mixture to a simmer. Stir in the heavy cream. Return to a gentle simmer (do not boil vigorously).
- Add Spinach and Tortellini: Add the fresh spinach and the refrigerated cheese tortellini to the simmering broth. Cook for 3-5 minutes, or until the spinach has wilted and the tortellini is cooked through (follow package directions for tortellini cooking time, usually short for refrigerated).
- Season and Serve: Taste the soup and adjust seasoning with salt and pepper if needed. Ladle the soup into serving bowls. Top with grated Parmesan cheese, red pepper flakes, and fresh chopped basil, if desired. Serve immediately.
Notes
- Sun-Dried Tomatoes: Using the oil from oil-packed sun-dried tomatoes adds extra flavor.
- Tortellini: Refrigerated cheese tortellini cooks quickly. You can substitute frozen tortellini, but adjust the cooking time accordingly.
- Heavy Cream: Using room temperature cream helps prevent it from curdling when added to the hot broth. Do not let the soup boil rapidly after adding the cream.
- Spice Level: Adjust the cayenne pepper, hot sauce, and red pepper flakes to your preference. Omit for a milder soup.
- Broth: Vegetable broth keeps this vegetarian. Low-sodium chicken broth can be substituted.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days. The tortellini may absorb more liquid upon standing. Reheat gently.