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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)