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To make this delicious One-Pot Creamy Sun-Dried Tomato Tortellini Soup, you will need the following ingredients: - 1 tablespoon extra virgin olive oil - 1 medium yellow onion, diced - 3 cloves garlic, minced - 1 cup sun-dried tomatoes packed in oil, roughly chopped - 4 cups vegetable broth (preferably low-sodium) - 1 teaspoon dried Italian seasoning - 1 cup heavy cream - 12 ounces cheese tortellini (fresh or frozen) - 2 cups fresh baby spinach - Salt and freshly ground black pepper, to taste - Grated Parmesan cheese, for serving - Fresh basil leaves, for garnish (optional) These ingredients come together to create a warm, creamy soup full of flavor. Each one plays an important role. The olive oil adds richness, while the onion and garlic provide a strong base. Sun-dried tomatoes bring a sweet and tangy taste. The vegetable broth keeps the soup light and healthy, and the Italian seasoning ties it all together. Heavy cream gives the soup its creamy texture, and tortellini makes for a filling meal. Finally, fresh spinach adds color and nutrients. Don't forget the cheese and basil for the finishing touch! Start by gathering all your ingredients. You will need olive oil, onion, garlic, sun-dried tomatoes, vegetable broth, Italian seasoning, heavy cream, tortellini, spinach, salt, pepper, Parmesan cheese, and basil. Chop one medium onion and mince three cloves of garlic. Roughly chop one cup of sun-dried tomatoes. Measure four cups of vegetable broth and one cup of heavy cream. This prep makes the cooking easy and fun. In a large pot, heat one tablespoon of extra virgin olive oil over medium heat. Once hot, add the diced onion. Sauté the onion for about four to five minutes. It should be soft and clear. Stir often to avoid browning. Next, add the minced garlic and chopped sun-dried tomatoes. Sauté for two more minutes. You will smell a wonderful aroma as the garlic cooks. Now, pour in the four cups of vegetable broth. Add one teaspoon of dried Italian seasoning. Raise the heat a bit until it simmers. Let it bubble gently for about five minutes. This helps all the flavors blend together. After simmering, stir in the one cup of heavy cream. Mix well until it looks creamy and delicious. Bring it back to a gentle simmer. Gently add twelve ounces of tortellini to the pot. If you use fresh tortellini, cook for three to five minutes. Frozen tortellini usually takes a bit longer. Stir occasionally to keep them from sticking. Once the tortellini are soft and cooked, it’s time for the last step. Fold in two cups of fresh baby spinach. Stir until the spinach wilts and turns bright green. Taste the soup and add salt and freshly ground black pepper as needed. Remove the pot from heat. Serve the soup hot. Top with grated Parmesan cheese. Add fresh basil leaves for a nice touch. Enjoy your creamy sun-dried tomato tortellini soup! To avoid overcooking tortellini, keep an eye on them. Fresh tortellini usually needs 3-5 minutes. Frozen ones may take a few minutes longer. Stir gently while they cook. This helps them stay intact and not stick together. If you want to adjust the creaminess, add more or less heavy cream. For a lighter soup, use half-and-half or milk. You can also add more broth for a thinner texture. Taste the soup as you go. This way, you can get the flavor just right. You can easily swap toppings or veggies in this soup. Instead of Parmesan, try feta or goat cheese for a tangy twist. For toppings, consider adding crispy bacon or toasted pine nuts. For veggies, try adding mushrooms or bell peppers. If you want some heat, toss in red pepper flakes. These swaps can add new flavors and textures to your soup. Pair this soup with fresh bread or a simple salad. Crusty bread is great for dipping. A light green salad adds a nice crunch. For garnishes, sprinkle fresh basil on top. You can also add a drizzle of olive oil for richness. A dash of black pepper brings out the flavors even more. Enjoy your meal! {{image_4}} You can make this soup even better with some tasty add-ins. Try adding proteins like cooked chicken or sausage. This will make the soup heartier and more filling. Simply cook the meat in the pot before adding the onion. If you want, mix in some cooked shrimp for a seafood twist. Vegetables can also boost the nutrition of the soup. You can add bell peppers, carrots, or zucchini. Just chop them small and sauté them with the onion and garlic. This way, they will blend well with the flavors. If you need gluten-free options, look for gluten-free tortellini. Many brands offer great alternatives that taste fantastic. You can also make the soup vegan. Use coconut cream or almond milk instead of heavy cream. For cheese, try a vegan cheese substitute. This way, you can enjoy the creamy taste without dairy. To keep your One-Pot Creamy Sun-Dried Tomato Tortellini Soup fresh, store it in an airtight container. Place the soup in the fridge right after it cools down. This soup lasts about 3 to 4 days in the fridge. Check for any off smells or changes in color before eating leftovers. Freezing this soup is simple and a great way to save it for later. Allow the soup to cool completely. Then, pour it into freezer-safe containers. Leave some space at the top, as the soup will expand when frozen. It can stay good in the freezer for about 2 to 3 months. When ready to eat, thaw it in the fridge overnight. When reheating the soup, do it slowly to keep the creamy texture. You can use a pot on the stove or a microwave. If using the stove, heat it on low and stir often. For the microwave, heat in short bursts, stirring in between. If the soup seems thick, add a splash of broth or water to loosen it up. Enjoy your warm soup just like when you made it! Yes, you can use frozen tortellini. Cooking frozen tortellini is easy and quick. Just follow the package instructions for cooking time. Typically, frozen tortellini takes a few minutes longer than fresh. Keep an eye on it to ensure it does not overcook. Stir it gently to prevent sticking. The result will still be creamy and delicious. This soup can last in the fridge for about 3 to 5 days. Store it in a sealed container to keep it fresh. You should look for changes in color or smell before eating leftovers. If the soup appears darker or has an off smell, it’s best to discard it. Always trust your senses when it comes to food safety. Absolutely! To make this soup vegetarian-friendly, use vegetable broth instead of chicken broth. You can also add more veggies like mushrooms or zucchini. Just sauté them with the onions and garlic for flavor. For a creamy touch, consider using coconut milk or a plant-based cream. This way, everyone can enjoy this lovely soup. This blog post shared a simple recipe for a tasty tortellini soup. You learned about the key ingredients, step-by-step cooking methods, and tips for perfect results. Remember to check for ingredient substitutes and add-ins to suit your taste. Storing and reheating the soup properly will keep it fresh. Enjoy this comforting dish with your favorite sides. Happy cooking!

One-Pot Creamy Sun-Dried Tomato Tortellini Soup

Warm up with this delicious One-Pot Creamy Sun-Dried Tomato Tortellini Soup that brings comfort and flavor in just one pot! Packed with sun-dried tomatoes, cheese tortellini, and fresh spinach, this creamy soup is quick to make and perfect for any day of the week. Ready in only 25 minutes, it’s a meal your family will love. Click to explore the full recipe and enjoy a cozy bowl of goodness tonight!
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Ingredients
  

1 tablespoon extra virgin olive oil

1 medium yellow onion, diced

3 cloves garlic, minced

1 cup sun-dried tomatoes packed in oil, roughly chopped

4 cups vegetable broth (preferably low-sodium)

1 teaspoon dried Italian seasoning

1 cup heavy cream

12 ounces cheese tortellini (fresh or frozen)

2 cups fresh baby spinach

Salt and freshly ground black pepper, to taste

Grated Parmesan cheese, for serving

Fresh basil leaves, for garnish (optional)

Instructions
 

In a large pot, heat the extra virgin olive oil over medium heat. Once the oil shimmers, add the diced onion. Sauté the onion for about 4-5 minutes, or until it becomes soft and translucent, stirring occasionally to prevent browning.

    Incorporate the minced garlic and chopped sun-dried tomatoes into the pot. Sauté for an additional 2 minutes, allowing the garlic to release its aroma and flavor.

      Carefully pour in the vegetable broth and sprinkle in the dried Italian seasoning. Increase the heat slightly and bring the mixture to a gentle simmer. Let it simmer uncovered for about 5 minutes to enhance the flavors.

        Once simmering, stir in the heavy cream, mixing until fully combined. Bring the creamy mixture back to a gentle simmer.

          Gently add the tortellini to the pot. Follow the package instructions for cooking times: typically, fresh tortellini will take approximately 3-5 minutes, while frozen may take a couple of minutes longer. Stir occasionally to keep the tortellini from sticking together.

            Once the tortellini are tender and cooked through, fold in the fresh baby spinach. Stir until the spinach is wilted and bright green. Taste the soup and adjust seasoning with salt and freshly ground black pepper as desired.

              Remove the pot from heat. Serve the soup hot, and finish with a generous sprinkle of grated Parmesan cheese on top. Add fresh basil leaves for an aromatic touch, if desired.

                - Prep Time, Total Time, Servings: 10 minutes | 25 minutes | Serves 4-6