There’s something deeply comforting about a warm bowl of soup that feels both rich and rustic. This sundried tomato tortellini soup has become one of my favorite one-pot wonders.
Packed with the bold flavor of sundried tomatoes and pillowy cheese-filled tortellini, this soup turns an ordinary evening into something special.
Whether I’m craving a cozy solo dinner or need a quick crowd-pleaser, this soup delivers every single time.
How To Make Sundried Tomato Tortellini Soup?
Recipe Time
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Main Course / Soup
Cuisine: Italian-inspired
Yield: Serves 4
Equipment Needed
- Large soup pot or Dutch oven
- Wooden spoon
- Chef’s knife
- Chopping board
- Measuring cups and spoons
Ingredients
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small yellow onion, diced
- 1 teaspoon crushed red pepper flakes (optional for heat)
- ½ cup sundried tomatoes (in oil), chopped
- 1 tablespoon tomato paste
- 4 cups vegetable or chicken broth
- 1 (14.5 oz) can diced tomatoes
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- Salt and black pepper to taste
- 9 oz cheese tortellini (refrigerated or frozen)
- ½ cup heavy cream
- 2 cups baby spinach
- Fresh basil and grated Parmesan, for garnish
Instructions
Sauté The Aromatics
I heat the olive oil in a large pot over medium heat. Once it shimmers, I add the garlic, diced onion, and red pepper flakes. I sauté for about 3 minutes until the onions turn soft and fragrant.
Add The Sundried Tomatoes And Tomato Paste
I stir in the chopped sundried tomatoes and tomato paste. Cooking it for another 2 minutes deepens the tomato flavor beautifully.
Pour In Broth And Tomatoes
Next, I pour in the broth and add the diced tomatoes with all their juices. I sprinkle in basil, oregano, salt, and black pepper. I bring everything to a gentle boil.
Cook The Tortellini
I drop the tortellini into the simmering broth and let them cook according to the package instructions (usually around 6–8 minutes for refrigerated tortellini).
Finish With Cream And Spinach
Once the tortellini float and look tender, I lower the heat and stir in the heavy cream and spinach. The spinach wilts in under a minute, and the soup becomes creamy and comforting.
Garnish And Serve
I ladle the soup into bowls and top each serving with fresh basil and a generous sprinkle of Parmesan cheese.
Nutrition Facts Of Sundried Tomato Tortellini Soup
- Calories: 390
- Protein: 14 g
- Carbohydrates: 42 g
- Fat: 18 g
- Fiber: 4 g
- Sugar: 5 g
- Sodium: 870 mg
Serving Suggestions Of Sundried Tomato Tortellini Soup
Pair With Crusty Bread
I love dipping warm sourdough or a crusty baguette into the soup. It soaks up the creamy broth and makes each bite extra indulgent.
Add A Cheese Platter
If I’m serving guests, I create a small antipasto plate with olives, mozzarella balls, and marinated artichokes for a perfect Italian-style dinner.
Balance With A Fresh Salad
For a lighter side, I serve a crisp arugula salad tossed in lemon vinaigrette.
Tips And Variations Of Sundried Tomato Tortellini Soup
Make It Vegetarian Or Vegan
Use vegetable broth and skip the cream or substitute with coconut milk or cashew cream for a vegan version.
Add Protein
Sometimes I add shredded rotisserie chicken or crumbled Italian sausage for an extra protein punch.
Roast Garlic Boost
Roasted garlic instead of fresh gives a mellow, sweet depth to the base.
Toss In More Veggies
Chopped zucchini, mushrooms, or bell peppers blend seamlessly into the broth.
Special Note
If you use dried tortellini instead of fresh or frozen, extend the cooking time accordingly and consider increasing the broth, as it absorbs more liquid.
Conclusion
This sundried tomato tortellini soup brings bold Italian flavor to the table in just over 30 minutes. It’s creamy, hearty, and full of vibrant ingredients that make every spoonful worth savoring.
I keep this recipe on repeat when I want something easy yet impressive. Whether you’re cooking for one or a full table, this soup always satisfies.
Sundried Tomato Tortellini Soup
Equipment
- Large soup pot or Dutch oven
- Wooden spoon
- Chef's knife
- Chopping board
- Measuring cups and spoons
Ingredients Â
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 small yellow onion diced
- 1 teaspoon crushed red pepper flakes optional for heat
- ½ cup sundried tomatoes in oil, chopped
- 1 tablespoon tomato paste
- 4 cups vegetable or chicken broth
- 1 14.5 oz can diced tomatoes
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- Salt and black pepper to taste
- 9 oz cheese tortellini refrigerated or frozen
- ½ cup heavy cream
- 2 cups baby spinach
- Fresh basil and grated Parmesan for garnish
InstructionsÂ
Sauté The Aromatics
- I heat the olive oil in a large pot over medium heat. Once it shimmers, I add the garlic, diced onion, and red pepper flakes. I sauté for about 3 minutes until the onions turn soft and fragrant.
Add The Sundried Tomatoes And Tomato Paste
- I stir in the chopped sundried tomatoes and tomato paste. Cooking it for another 2 minutes deepens the tomato flavor beautifully.
Pour In Broth And Tomatoes
- Next, I pour in the broth and add the diced tomatoes with all their juices. I sprinkle in basil, oregano, salt, and black pepper. I bring everything to a gentle boil.
Cook The Tortellini
- I drop the tortellini into the simmering broth and let them cook according to the package instructions (usually around 6–8 minutes for refrigerated tortellini).
Finish With Cream And Spinach
- Once the tortellini float and look tender, I lower the heat and stir in the heavy cream and spinach. The spinach wilts in under a minute, and the soup becomes creamy and comforting.
Garnish And Serve
- I ladle the soup into bowls and top each serving with fresh basil and a generous sprinkle of Parmesan cheese.
Notes
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.