Description
A warm, comforting soup featuring cheese tortellini, sun-dried tomatoes, garlic, and baby spinach in a rich creamy broth.
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
- Heat olive oil over medium heat in a large pot until shimmering.
- Add minced garlic and sun-dried tomatoes; sauté until fragrant, about 1-2 minutes.
- Pour in chicken broth along with oregano, basil, and thyme; bring to a simmer for 5-7 minutes.
- Introduce cheese tortellini and cook according to package instructions (typically 4-5 minutes).
- Stir in baby spinach and allow it to wilt for 1-2 minutes.
- Pour in heavy cream and mix in grated Parmesan until melted; adjust seasoning with salt and pepper.
- Serve warm and enjoy!
Notes
For a make-ahead option, prepare the soup base without tortellini and spinach and store it for up to three days. Add tortellini and spinach when ready to serve.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg