Yields:
4
Prep Time:
10 mins
Total Time:
30 mins
Jump to recipeThis creamy, homemade soup puts the canned stuff to shame.
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Ingredients
- 1/2 cup
chopped sun-dried tomatoes, packed in oil
- 1 Tbsp.
tomato paste
- 1
clove garlic, smashed
- 1/2 cup
chopped onion
- 1
carrot, chopped
- 1 tsp.
sugar
- 32 oz.
low-sodium vegetable or chicken stock
- 1 cup
crushed tomatoes
kosher salt
Freshly ground black pepper
- 8 oz.
cheese tortellini
- 2 Tbsp.
cold unsalted butter
- 1/2 cup
heavy cream
- 5 oz.
baby spinach
Freshly grated Parmesan, for garnish
- 1/4 cup
Chopped parsley, for garnish
Directions
- Step 1In 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.
- Step 2Meanwhile, in a large pot, cook tortellini according to package instructions until al dente.
- Step 3Add butter and stir until creamy, then add heavy cream, tortellini, and spinach. Mix until spinach is wilted and tortellini is warmed through.
- Step 4Garnish with Parmesan and parsley. Serve immediately.
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