Description
A simple, rich soup featuring cheese tortellini, spinach, sun-dried tomatoes, and a creamy broth.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 (15 ounce) can diced tomatoes, undrained
- 1/2 cup sun-dried tomatoes packed in oil, drained and chopped
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (19 ounce) package refrigerated cheese tortellini
- 1 cup heavy cream
- 2 cups fresh spinach
- 1/4 cup grated Parmesan cheese, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Pour in chicken broth, diced tomatoes, sun-dried tomatoes, Italian seasoning, salt, and pepper. Bring the mixture to a simmer.
- Add the tortellini and cook according to package directions, usually 5 to 7 minutes, until tender.
- Reduce heat to low. Stir in the heavy cream. Do not let the soup boil after adding the cream.
- Stir in the fresh spinach until it wilts, about 1 to 2 minutes.
- Serve immediately, garnished with Parmesan cheese.
Notes
- For a thicker soup, you can add 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water before adding the cream.
- You can substitute vegetable broth for chicken broth to make this vegetarian.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 8g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 75mg
Keywords: Creamy Tuscan Tortellini Soup, tortellini soup, spinach, sun-dried tomato, easy soup, weeknight dinner