Sundried Tomato Tortellini Soup
Equipment
- 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.
Notes
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.