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Creamy Sun-Dried Tomato-Tortellini Soup

by Chelsea Schroeder, Account Coordinator

As the leaves start to change and the cool air sweeps in, now is the perfect time to cozy up with a bowl of hearty and delicious soup. With the crisp touch of toasted bread on the side and a sprinkle of parmesan cheese on top, you will find yourself falling in love with this ripe and flavorful recipe from start to finish. This Creamy Sun-Dried Tomato Soup is the perfect reason to spice up the season, so make sure to add this fall favorite to your cookbook! 

Creamy Sun-Dried Tomato-Tortellini Soup

Course Soup


  • ¼ cup chopped oil-packed sun-dried tomatoes
  • 1 tbsp sun-dried tomato oil
  • 1 tbsp tomato paste
  • ½ cup chopped onion
  • 2 cloves garlic minced
  • 3 cups chicken broth
  • 1 (15-ounce) can crushed tomatoes
  • ½ (20-ounce) package frozen cheese tortellini
  • ½ cup heavy cream
  • ½ (10-ounce) package spinach


  • Cook sun-dried tomatoes in hot oil in a Dutch oven over medium heat for 30 seconds. Add tomato paste, onion, and garlic; cook, stirring, 3 minutes.
  • Add broth and crushed tomatoes; bring to a boil, and stir in pasta and cream. Reduce heat, and simmer until pasta is tender. Gradually stir in spinach until wilted. Season with salt and pepper to taste. Sprinkle with shredded parmesan (optional)

Recipe courtesy of E-Meals

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