Tortellini Soup with Spinach

4.50 from 2 votes

Creamy Tortellini Soup is rich, flavorful, and a delicious comfort food for cold winter weather.

Prep Time10

Cook Time15

Total Time25

Course: Side Dish, Soup

Cuisine: American

Servings:

Calories: 562kcal

Heat 2 Tablespoons of the oil from the jar of sun-dried tomatoes over medium heat in a large saucepan or stockpot. Drain the rest of the tomatoes to the side for now.
8.5 ounces jar of sun-dried tomatoes with Italian seasoning
Add the frozen carrots, minced garlic, and Italian seasoning to the hot oil and saute for 3-5 minutes or until the carrots soften on the edges.
1 cup frozen, sliced carrots, 1 Tablespoon minced garlic, ½ Tablespoon Italian seasoning
Pour in the vegetable broth, tomato sauce, and the sun-dried tomatoes from the jar, discard the rest of the oil and stir until combined.
3 cups vegetable broth, 15 ounces can of tomato sauce
Bring to a low boil, and then add the tortellini and the frozen spinach.
12 ounces package of spinach and cheese tortellini, 1 cup frozen, chopped spinach
Cover and cook for 10-15 minutes or until the tortellini are cooked through, and the liquid has reduced to a thick soup.
Remove the pan from the heat and stir in the heavy cream.
1½ cups heavy cream
Serve hot, garnished with fresh, grated parmesan cheese and fresh, chopped basil, optional.
Fresh grated parmesan cheese, Fresh chopped basil

Storage:

To Store: You can store your soup in an airtight container in the refrigerator for 3-4 days.
To Freeze: I do not recommend freezing this soup.
To Reheat: To reheat, place the desired amount in a saucepan over medium heat until heated, stirring occasionally. Add a little vegetable broth or water to adjust the consistency if the soup has thickened.

Tips:

I used Barilla brand tortellini from the dry pasta aisle; however, any tortellini can be used, including fresh or frozen. Be sure to adjust the cooking time as needed depending on the type of tortellini used.
Make sure remove the pan from the heat when you pour in the cream. This way you don’t run the risk of the soup curdling.