Categories: Soup
Ingredients
- 1/2 c. chopped sun-dried tomatoes, packed in oil (reserve oil as well)
- 1 tbsp. tomato paste
- 1 garlic clove, smashed
- 1/2 c. chopped onion
- 1 carrot, chopped
- 1 tsp. sugar
- 32 oz. vegetable or chicken stock, low-sodium
- 1 c. crushed tomatoes
- 1 tsp. kosher salt
- 1/2 tsp. Freshly ground black pepper
- 8 oz. cheese tortellini
- 2 tbsp. cold unsalted butter
- 1/2 c. heavy cream
- 5 oz. baby spinach
- freshly grated Parmesan
- 1/4 c. chopped parsley
Directions
- In a large pot over medium heat, add sun-dried tomatoes and oil, tomato paste, garlic, onion, and carrots; sauté until tender, about 2 to 3 minutes. Add sugar, stock, crushed tomatoes, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a boil and simmer for 15 minutes. Purée soup using a hand immersion blender or carefully pour into a blender and process in batches.
- Meanwhile, in a large pot cook tortellini according to al dente package instructions.
- Add cold butter and stir until creamy, add heavy cream, tortellini, and spinach; mix until spinach is wilted and tortellini is warmed through.
- Garnish with grated Parmesan and parsley. Serve immediately.