Description
A comforting and rich soup featuring tender tortellini in a creamy broth with sun-dried tomatoes and fresh spinach.
Ingredients
Scale
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup chopped sun-dried tomatoes
- 4 cups chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 9 ounces cheese tortellini (fresh or frozen)
- 2 cups baby spinach
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
Instructions
- Warm the olive oil in a large pot over medium heat. Add the minced garlic and chopped sun-dried tomatoes, sautéing until fragrant.
- Pour in the chicken broth and add the dried oregano, basil, and thyme. Let it simmer for 5-7 minutes.
- Add the cheese tortellini and cook per package instructions, usually 4-5 minutes, until tender.
- Stir in the baby spinach and let it wilt. Then pour in the heavy cream.
- Remove from heat, add the Parmesan cheese, and season with salt and pepper to taste.
Notes
For a vegetarian version, swap chicken broth for vegetable broth. Always taste for seasoning before serving.
- Prep Time: 10
- Cook Time: 25
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 80mg