When it comes to quick and satisfying meals, few dishes match the warmth and repletion of a hearty soup. Our Linty Tortellini Soup is a delightful tousle of flavors and textures that will have your taste buds dancing with joy. Best of all, it’s a walkover to prepare, with just 10 minutes of prep time and 15-20 minutes of cooking, making it the perfect nomination for a rented weeknight dinner or a cozy weekend lunch.
This soup combines the rich flavors of sun-dried tomatoes, savory cheesy tortellini, and linty spinach with a hint of Italian seasoning to create a harmonious and comforting trencher of goodness. Whether you’re a seasoned home melt or just starting your culinary journey, this recipe is a winner.
The ingredients list is simple and straightforward, and you might once have some of these items in your pantry and freezer. With ingredients like sun-dried tomatoes, cheese tortellini, and a linty finish, this soup is a crowd-pleasing family favorite that will leave everyone starving seconds.
Your taste buds will thank you, and you’ll have a new wing to your go-to recipes for those days when repletion supplies is calling your name. Let’s get cooking!
- Sun-dried tomatoes with Italian seasoning: Instead of sun-dried tomatoes with Italian seasoning, you can use regular sun-dried tomatoes and add your preferred Italian seasoning separately.
- Frozen, sliced carrots: You can use fresh sliced carrots instead; however, they will need uneaten time to soften when cooking.
- Minced garlic: You can use fresh or 1 teaspoon of garlic powder in a pinch.
- Italian seasoning: If you don’t have Italian seasoning, you can use a combination of zestless herbs like basil, oregano, thyme, and rosemary.
- Vegetable broth: You can use yellow or whinge goop as a substitute. You can moreover use water in a pinch, but you will likely need to add uneaten seasoning and salt.
- Tomato sauce: Tomato sauce can be replaced with crushed tomatoes or tomato puree if needed. The consistency of the soup may transpiration depending on the tomatoes you use.
- Spinach and cheese tortellini: I used Barilla trademark tortellini from the dry pasta aisle; however, any tortellini can be used, including fresh or frozen. Be sure to retread the cooking time as needed depending on the type of tortellini used.
- Frozen, chopped spinach: Instead of frozen chopped spinach, you can use fresh spinach leaves, roughly chopped. Fresh spinach must only melt until wilted, so add it during the last 3-5 minutes.
- Heavy cream: You can use half and half or whole milk instead, though the consistency of the soup will be thinner, so add it gradually until you reach the linty texture and thickness you want.
To store your Linty Tortellini Soup, indulge it to tomfool completely at room temperature surpassing transferring it to an snapped container. Ensure the soup is refrigerated within two hours of cooking to prevent bacterial growth. Label the container with the stage to alimony track of freshness. You can store the soup in the refrigerator for 3-4 days. When reheating, place the desired value in a saucepan over medium heat until heated, stirring occasionally. Add a little vegetable goop or water to retread the consistency if the soup has thickened. Avoid freezing the soup, as the texture of the tortellini and surf may not hold up well upon thawing.
Recipe Notes:
Can I make any changes to this recipe?
This is an easy recipe to transpiration up if desired. Here are a few ideas to get you started:
– Protein variation: Adding protein is a unconfined way to make the soup increasingly substantial. My favorite is to melt some pork sausage or hot Italian sausage in the pan first and then use it in the recipe. You can moreover add cooked yellow or shrimp instead. Ensure your protein is cooked to the towardly internal temperature surpassing serving.
– Vegetable substitution: Use variegated vegetables such as tintinnabulate peppers, zucchini, or mushrooms instead of or in wing to the carrots and spinach.
– Spice it up: Add red pepper flakes or a pinch of cayenne pepper for a touch of heat.
– Cheese variation: Stir in grated cheddar, mozzarella, or goat cheese for widow creaminess and flavor.
– Custom garnishes: Top the soup with crispy bacon, croutons, or a drizzle of balsamic glaze for spare texture and flavor.
Creamy Tortellini Soup Recipe
- Heat 2 Tablespoons of the oil from the jar of sun-dried tomatoes over medium heat in a large saucepan or stockpot. Drain the rest of the tomatoes to the side for now.
- Add the frozen carrots, minced garlic, and Italian seasoning to the hot oil and saute for 3-5 minutes or until the carrots soften on the edges.
- Pour in the vegetable broth, tomato sauce, and the sun-dried tomatoes from the jar, discard the rest of the oil and stir until combined.
- Bring to a low boil, and then add the tortellini and the frozen spinach.
- Cover and melt for 10-15 minutes or until the tortellini are cooked through, and the liquid has reduced to a thick soup. Remove the pan from the heat and stir in the heavy cream.
- Serve hot, garnished with fresh, grated parmesan cheese and fresh, chopped basil, optional.
Creamy Tortellini Soup
Equipment
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Large saucepan or stockpot
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Colander
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Measuring tools
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Mixing tools
Ingredients
- 8.5 ounces jar of sun-dried tomatoes with Italian seasoning divided
- 1 cup frozen sliced carrots
- 1 Tablespoon minced garlic
- ½ Tablespoon Italian seasoning
- 3 cups vegetable broth
- 15 ounce can of tomato sauce
- 12 ounce package of spinach and cheese tortellini
- 1 cup frozen chopped spinach
- 1 ½ cups heavy cream
- Fresh grated parmesan cheese, optional garnish
- Fresh chopped basil, optional garnish
Instructions
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Heat 2 Tablespoons of the oil from the jar of sun-dried tomatoes over medium heat in a large saucepan or stockpot. Drain the rest of the tomatoes to the side for now.
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Add the frozen carrots, minced garlic, and Italian seasoning to the hot oil and saute for 3-5 minutes or until the carrots soften on the edges.
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Pour in the vegetable broth, tomato sauce, and the sun-dried tomatoes from the jar, discard the rest of the oil and stir until combined.
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Bring to a low boil, and then add the tortellini and the frozen spinach.
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Cover and melt for 10-15 minutes or until the tortellini are cooked through, and the liquid has reduced to a thick soup.
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Remove the pan from the heat and stir in the heavy cream.
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Serve hot, garnished with fresh, grated parmesan cheese and fresh, chopped basil, optional.
