Description
A cozy, creamy soup featuring garlic, sun-dried tomatoes, fresh spinach, and cheese tortellini in a rich broth.
Ingredients
Scale
- 9 ounces (250g) cheese tortellini (fresh or dried)
- 4 large garlic cloves, minced
- ½ cup sun-dried tomatoes, chopped (preferably packed in oil)
- 4 cups (about 120g) fresh spinach
- 4 cups (1 liter) low-sodium chicken broth
- 1 cup (240ml) heavy cream
- 2 tablespoons extra virgin olive oil
- 1 teaspoon Italian seasoning
- ½ cup (50g) freshly grated Parmesan cheese
- Salt and pepper, to taste
Instructions
- Heat 2 tablespoons olive oil in a large pot over medium heat. Add minced garlic and chopped sun-dried tomatoes. Stir frequently and sauté for 3-5 minutes until fragrant.
- Pour in 4 cups chicken broth and sprinkle in 1 teaspoon Italian seasoning. Stir and bring to a simmer over medium-high heat.
- Add tortellini to the simmering broth. Cook for 7-10 minutes, stirring occasionally, until tortellini are tender but still slightly firm.
- Toss in 4 cups fresh spinach and stir until wilted, about 2 minutes.
- Lower heat to medium-low. Slowly add 1 cup heavy cream and stir gently. Add ½ cup grated Parmesan cheese and stir until melted and soup is creamy. Season with salt and pepper to taste.
- Taste and adjust seasoning as needed. Serve hot.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 60mg
Keywords: Creamy Tuscan Garlic Tortellini