Name: Sun-Dried Tomato Tortellini Soup
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 1/2 c. chopped sun-dried tomatoes, packed in oil -; 1 tbsp. tomato paste -; 1 clove garlic, smashed -; 1/2 c. chopped onion -; 1 carrot, chopped -; 1 tsp. sugar -; 32 oz. low-sodium vegetable or chicken stock -; 1 c. crushed tomatoes -; Kosher salt -; Freshly ground black pepper -; 8 oz. cheese tortellini -; 2 tbsp. cold unsalted butter -; 1/2 c. heavy cream -; 5 oz. baby spinach -; Freshly grated Parmesan, for garnish -; 1/4 c. Chopped parsley, for garnish -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Sun-Dried Tomato Tortellini Soup

1. 1/2 c. chopped sun-dried tomatoes, packed in oil -

2. 1 tbsp. tomato paste -

3. 1 clove garlic, smashed -

4. 1/2 c. chopped onion -

5. 1 carrot, chopped -

6. 1 tsp. sugar -

7. 32 oz. low-sodium vegetable or chicken stock -

8. 1 c. crushed tomatoes -

9. Kosher salt -

10. Freshly ground black pepper -

11. 8 oz. cheese tortellini -

12. 2 tbsp. cold unsalted butter -

13. 1/2 c. heavy cream -

14. 5 oz. baby spinach -

15. Freshly grated Parmesan, for garnish -

16. 1/4 c. Chopped parsley, for garnish -

How to cook deliciously - Sun-Dried Tomato Tortellini Soup

1. Stage

In a large pot over medium heat, add sun-dried tomatoes and oil, tomato paste, garlic, onion, and carrots; sauté until tender, 2 to 3 minutes. Add sugar, stock, and tomatoes and season with salt and pepper. Bring to a boil and simmer for 15 minutes. Purée soup using a hand immersion blender or carefully pour into a blender and process in batches.

2. Stage

Meanwhile, in a large pot, cook tortellini according to package instructions until al dente.

3. Stage

Add butter and stir until creamy, then add heavy cream, tortellini, and spinach. Mix until spinach is wilted and tortellini is warmed through.

4. Stage

Garnish with Parmesan and parsley. Serve immediately.