Description
A warm, rich soup that blends cheese tortellini, garlic, sun-dried tomatoes, and spinach in a 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 the olive oil in a large pot over medium heat.
- Add the minced garlic and chopped sun-dried tomatoes. Sauté until the garlic is fragrant and the tomatoes soften.
- Pour in the chicken broth. Add oregano, basil, and thyme. Stir and simmer for 5 to 7 minutes.
- Add the cheese tortellini to the pot. Cook according to package directions, usually 4 to 5 minutes, until tender.
- Stir in the baby spinach and let it wilt slightly.
- Pour in the heavy cream and stir to combine.
- Remove the pot from the heat. Stir in the grated Parmesan. Season with salt and pepper to taste.
- Serve the soup warm.
Notes
Taste and adjust salt after adding Parmesan. Use fresh-minced garlic for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg