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–+ servings

Creamy Spinach and Sun-Dried Tomato Tortellini Soup

This 25-minute one-pot Creamy Spinach and Sun-Dried Tomato Tortellini Soup is the ultimate weeknight comfort. Plump three-cheese tortellini are simmered in a velvety garlic parmesan tomato broth with sweet sun-dried tomatoes and tender baby spinach.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 bowls
Calories: 390
Ingredients Method Nutrition Notes

Ingredients
  

Velvety Tomato-Parmesan Broth:
  • 2 tbsp extra virgin olive oil or oil from the sun-dried tomato jar
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced fresh garlic for robust flavor
  • 1/2 cup (85g) sun-dried tomatoes in oil, drained and julienned sweet and concentrated
  • 1 can (28 oz / 800g) crushed San Marzano tomatoes sweet Italian plum tomatoes
  • 4 cups (1 liter) low-sodium vegetable or chicken broth rich savory liquid
  • 1 tsp dried Italian seasoning (basil, oregano, thyme)
  • 1/4 tsp crushed red pepper flakes gentle warming heat
  • 1/2 tsp fine sea salt adjust to taste
  • 1/4 tsp freshly cracked black pepper
  • 3/4 cup (180ml) heavy whipping cream creates luxurious body
Tortellini, Greens & Cheesy Finish:
  • 16 oz (450g) refrigerated fresh three-cheese tortellini cooks in just 4–5 minutes
  • 4 cups (about 120g) fresh baby spinach, lightly packed wilts in seconds
  • 1/2 cup (50g) Parmesan cheese, freshly grated plus extra for garnish
  • 1/4 cup fresh basil leaves, cut into thin ribbons for fragrant herbal garnish

Method
 

Step-by-Step One-Pot Cooking Method:
  1. In a large heavy-bottomed Dutch oven or stockpot, heat the olive oil over medium heat. Add the diced onion and sauté for 4 to 5 minutes until soft and translucent.
  2. Add the minced garlic and julienned sun-dried tomatoes. Sauté for 1 to 2 minutes until intensely fragrant, stirring constantly so the garlic does not burn.
  3. Pour in the crushed tomatoes, vegetable broth, Italian seasoning, red pepper flakes, salt, and black pepper. Stir well to combine, bring to a gentle boil, then reduce heat to low, cover, and let simmer for 10 minutes to allow the flavors to meld.
  4. Stir in the heavy whipping cream and freshly grated parmesan cheese until silky, smooth, and creamy.
  5. Add the fresh refrigerated cheese tortellini to the simmering broth. Cook uncovered for 4 to 5 minutes (or according to package instructions) until the tortellini are puffed, tender, and float to the surface.
  6. Remove from heat immediately. Stir in the fresh baby spinach; the residual heat will gently wilt the leaves into bright green ribbons within 60 seconds.
  7. Ladle hot soup into shallow bowls, garnish generously with freshly shaved parmesan, black pepper, and fresh basil ribbons. Serve with warm crusty garlic bread!

Nutrition

Serving: 1gCalories: 390kcalCarbohydrates: 38gProtein: 14gFat: 21gSaturated Fat: 11gCholesterol: 65mgSodium: 720mgPotassium: 520mgFiber: 5gSugar: 7gVitamin A: 3600IUVitamin C: 28mgCalcium: 240mgIron: 3.2mg

Notes

• Avoid Overcooking Tortellini: Fresh refrigerated tortellini cook very quickly (in 4–5 minutes). Add them at the very end and remove from heat as soon as they are tender to prevent them from soaking up all the velvety broth!

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