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To make Creamy Sun-Dried Tomato Tortellini Soup, you need a few key ingredients. Each one plays a big role in building flavor. Here’s what you need: - 1 tablespoon olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 1 can (14.5 oz) diced tomatoes, undrained - 1 cup sun-dried tomatoes, packed in oil, chopped - 4 cups vegetable broth - 1 teaspoon dried basil - 1 teaspoon dried oregano - 1 cup heavy cream - 9 ounces cheese tortellini (fresh or frozen) - 1 cup spinach, roughly chopped - Salt and pepper to taste - Grated Parmesan cheese for serving - Fresh basil leaves for garnish Using fresh ingredients gives the soup a bright taste. Olive oil adds richness, while onions and garlic bring a sweet, savory base. The diced tomatoes and sun-dried tomatoes add depth and a hint of sweetness. Vegetable broth makes it hearty, and herbs like basil and oregano provide a warm aroma. Heavy cream creates a silky texture, while tortellini makes it filling. Spinach adds color and nutrients. Don't forget salt and pepper to enhance the flavors. Top it off with Parmesan and fresh basil for a tasty finish! 1. Heating the olive oil Start by pouring one tablespoon of olive oil into a large pot. Heat it over medium heat. 2. Sautéing onion and garlic Next, add one medium diced onion. Cook it for about five minutes until it turns soft and clear. Then, stir in three minced garlic cloves. Cook for one more minute until you smell that great garlic aroma. 3. Adding tomatoes and broth Now, open a can of diced tomatoes, keeping the juice. Add that along with one cup of chopped sun-dried tomatoes. Pour in four cups of vegetable broth. Sprinkle in one teaspoon each of dried basil and oregano. Mix it all well and bring it to a simmer. 4. Allowing flavors to meld Once it simmers, lower the heat. Let it cook for about ten minutes. This helps all the flavors mix together nicely. 5. Incorporating heavy cream After that, stir in one cup of heavy cream. Raise the heat slightly to bring the soup back to a gentle simmer. 6. Cooking tortellini Add nine ounces of cheese tortellini. Cook according to the package. If it’s fresh, it takes about three to five minutes. For frozen, it’s about five to seven minutes. 7. Final seasoning and adding spinach Just before serving, add one cup of roughly chopped spinach. Stir it in until it wilts. Taste the soup and add salt and pepper as you like. 8. Serving suggestions Serve the soup hot. Top each bowl with grated Parmesan cheese and fresh basil leaves. Enjoy the warm, comforting flavors! - Fresh vs frozen tortellini I love using fresh tortellini. It cooks quickly and adds great flavor. Frozen tortellini works too. Just give it a few extra minutes to cook. - Adjusting seasoning Taste as you go! Add salt and pepper slowly. This helps you find the right balance. Remember, sun-dried tomatoes can be salty, so season carefully. - Balancing creaminess For a lighter soup, try using less heavy cream. You can also add more vegetable broth. This keeps the soup rich but not too thick. - Enhancing flavor with herbs Fresh herbs make a big difference. If you can, use fresh basil instead of dried. You can also add a pinch of thyme or parsley for extra taste. {{image_2}} You can change this creamy sun-dried tomato tortellini soup in fun ways. Let’s explore some tasty options! - Adding protein: You can make this soup heartier by adding cooked chicken, shrimp, or sausage. Just cook your choice of protein in the pot before adding the onion. This will boost flavor and give you more filling bites. - Vegetarian options: If you want a vegetarian soup, skip the meat. You can add more veggies like carrots or bell peppers. These will add color and crunch. - Using different vegetables: Feel free to mix in other vegetables. You can use zucchini, kale, or mushrooms. Each adds its own taste and texture to the soup. Just make sure to cook them until tender. - Gluten-free alternatives for tortellini: If you need a gluten-free option, look for gluten-free tortellini. Many brands offer great taste and texture. You can also use rice or quinoa instead. These options keep the soup delicious while meeting your dietary needs. These simple variations let you customize the soup to fit your cravings and diet. Enjoy making it your own! Refrigeration guidelines Store your creamy sun-dried tomato tortellini soup in an airtight container. It will stay fresh in the fridge for about 3 to 4 days. Make sure to let it cool down before sealing it. Freezing instructions You can freeze this soup for later use. Pour it into freezer-safe containers, leaving some space at the top. This soup can last up to 3 months in the freezer. Thaw it overnight in the fridge before reheating. Reheating methods Reheat the soup on the stove over medium heat, stirring often. You can also use a microwave. Heat it in intervals of 1 minute, stirring each time, until hot. If it's too thick, add a splash of broth or water. Shelf life The shelf life of the soup is about 3 to 4 days in the fridge and up to 3 months in the freezer. Always check for signs of spoilage before eating, like off smells or changes in texture. Enjoy your soup hassle-free! Yes, you can make this soup ahead of time. It tastes great after flavors blend. Just store it in the fridge. Reheat when you're ready to eat. You can use half-and-half or coconut cream as a substitute. Both options will give a creamy texture. If you want a lighter version, try using milk. Just know that it may not be as rich. Absolutely! This soup is great for meal prep. You can portion it out in containers. It stays good in the fridge for about three days. To add spice, you can mix in red pepper flakes. Start with a small amount and taste. You can also use hot sauce or diced jalapeños for a kick. This blog post covered a tasty tortellini soup recipe. You learned the key ingredients and simple steps to make it. We shared tips to enhance flavor and storage advice for leftovers. Tortellini soup is versatile and easy to customize. Feel free to add proteins or veggies based on your preference. I hope you feel ready to try this recipe at home. Enjoy your cooking!

Creamy Sun-Dried Tomato Tortellini Soup

Warm up with this creamy sun-dried tomato tortellini soup that's as delicious as it is easy to make! Packed with flavor from sun-dried tomatoes, fresh spinach, and rich cream, this comforting dish is perfect for any night of the week. In just 30 minutes, you can enjoy a hearty meal that’s sure to impress. Click through to explore the full recipe and treat yourself to a bowl of goodness today!
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Ingredients
  

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

1 can (14.5 oz) diced tomatoes, undrained

1 cup sun-dried tomatoes, packed in oil, chopped

4 cups vegetable broth

1 teaspoon dried basil

1 teaspoon dried oregano

1 cup heavy cream

9 ounces cheese tortellini (fresh or frozen)

1 cup spinach, roughly chopped

Salt and pepper to taste

Grated Parmesan cheese for serving

Fresh basil leaves for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until translucent.

    Stir in the minced garlic and cook for another minute until fragrant.

      Add the diced tomatoes with their juice, sun-dried tomatoes, vegetable broth, dried basil, and oregano. Stir well and bring the mixture to a simmer.

        Once simmering, reduce the heat to low and let it cook for about 10 minutes, allowing the flavors to meld.

          Stir in the heavy cream and bring the soup back to a gentle simmer.

            Add the tortellini and cook according to package instructions, typically about 3-5 minutes (if using fresh) or 5-7 minutes (if using frozen).

              Just before serving, stir in the chopped spinach, allowing it to wilt, and season with salt and pepper to taste.

                Serve the soup hot, garnished with grated Parmesan cheese and fresh basil leaves.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4