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For this creamy sun-dried tomato tortellini soup, gather these ingredients: - 1 tablespoon olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 1 cup sun-dried tomatoes in oil, roughly chopped - 4 cups vegetable broth - 1 teaspoon Italian seasoning - 1 cup heavy cream - 12 ounces cheese tortellini (fresh or frozen) - 2 cups fresh spinach - Salt and pepper to taste - Grated Parmesan cheese for serving - Fresh basil leaves for garnish (optional) To keep your ingredients fresh: - Store olive oil in a cool, dark place. - Keep onions in a dry, well-ventilated area. - Use garlic within a few weeks for the best flavor. - Sun-dried tomatoes should be kept in a sealed jar in the fridge after opening. - Check the broth's expiry date before use. - Use heavy cream before it spoils, usually within a week of opening. - Fresh spinach lasts best in a sealed bag in the fridge. If you can't find some ingredients, you can try these swaps: - Use coconut milk instead of heavy cream for a lighter soup. - Substitute fresh tortellini with dried pasta if needed. - You can replace vegetable broth with chicken broth for extra flavor. - Spinach can be swapped for kale or Swiss chard. - If you want a different cheese, use ricotta or feta instead of Parmesan. This way, you can make a tasty soup with what you have on hand! Start by gathering your ingredients. You need olive oil, onion, garlic, sun-dried tomatoes, and vegetable broth. Dice one medium onion and mince three cloves of garlic. Roughly chop one cup of sun-dried tomatoes. This mix builds a strong base for your soup. Now, heat one tablespoon of olive oil in a large pot over medium heat. When the oil shimmers, add the diced onion. Sauté for about 4-5 minutes until the onion softens and turns translucent. This step brings out the onion’s sweet flavor. Next, stir in the minced garlic and chopped sun-dried tomatoes. Cook for an additional two minutes. The garlic should smell fragrant at this point. This mix forms the foundation of your creamy soup. Pour in four cups of vegetable broth. Add one teaspoon of Italian seasoning for a burst of flavor. Stir well and bring the mixture to a gentle simmer. Let it simmer for about five minutes. This helps the flavors meld together nicely. Once simmering, add one cup of heavy cream. Stir until everything is well combined. Bring the soup back to a simmer. This cream adds richness and makes the soup creamy. Next, gently add 12 ounces of cheese tortellini to the pot. Follow the package instructions for cooking time. If using fresh tortellini, it usually cooks in about 3-5 minutes. For frozen, it may take a little longer. When the tortellini is cooked, fold in two cups of fresh spinach. Stir until the spinach wilts. This adds color and nutrients to your soup. Season with salt and pepper to taste. Remove the pot from heat. Serve the soup hot, garnished with grated Parmesan cheese. You can also add fresh basil leaves for extra flair. Enjoy the creamy goodness! To boost flavor, use fresh herbs. Basil and oregano shine in this dish. A splash of lemon juice adds brightness, too. You can also try adding red pepper flakes for a bit of heat. If you want depth, a splash of balsamic vinegar works wonders. Many people overcook the tortellini. Follow the package instructions closely. If you cook them too long, they can turn mushy. Also, don’t skip the salt and pepper. They bring out the flavors in the soup. Lastly, make sure not to burn the garlic. It can turn bitter quickly. For a creamier soup, add more heavy cream. You can also stir in cream cheese for added richness. If you want a lighter version, swap the heavy cream for half-and-half or Greek yogurt. Both options keep the soup tasty without all the fat. {{image_2}} You can change the tortellini to suit your taste. Cheese tortellini shines in this soup, but you can try others too. Spinach or mushroom tortellini adds a nice twist. You could also use whole wheat tortellini for a healthier option. Fresh tortellini gives a soft bite, while frozen ones are easy and quick. You might want to add protein for a heartier meal. Cooked chicken or turkey fits well and makes the dish filling. You can also use sausage for a spicy kick. If you prefer, add some shrimp for a seafood taste. Just make sure to adjust the cooking time so everything cooks evenly. For a vegetarian option, skip the meat and use vegetable broth. You can keep the creamy texture by using coconut milk instead of heavy cream. If you're vegan, choose dairy-free tortellini and skip the cheese. Use nutritional yeast for a cheesy flavor without dairy. You’ll still enjoy a rich, tasty soup! To keep your One-Pot Creamy Sun-Dried Tomato Tortellini Soup fresh, store it in an airtight container. Let the soup cool down before sealing it. This helps prevent any moisture build-up. You can store it in the fridge for up to three days. If you plan to keep it longer, freezing is the best option. When you're ready to enjoy the soup again, reheat it on the stove. Pour it into a pot over medium heat. Stir often to warm it evenly. If the soup seems too thick, add a splash of vegetable broth or water. You can also microwave it in a safe bowl. Heat it in intervals of one minute, stirring in between. To freeze the soup, first, cool it completely. Pour it into freezer-safe bags or containers. Leave some space at the top, as soup expands when frozen. This soup can last up to three months in the freezer. When ready to eat, thaw it in the fridge overnight. Reheat as mentioned before, and enjoy your delicious soup again! Yes, you can make this soup ahead of time. Just cook it fully and cool it down. Store it in an airtight container in the fridge. It will stay fresh for 3 to 4 days. When you are ready to eat, heat it on the stove over low heat. Stir it well to warm it evenly. If it thickens too much, add a little broth or water. If you want a lighter option, you can use half-and-half. You can also use coconut milk for a dairy-free choice. Another option is to blend silken tofu with a little water. This gives a creamy texture without the heavy cream. To make this soup gluten-free, swap the cheese tortellini for gluten-free tortellini. Many brands offer this option now. Check your local store or online. Also, ensure your vegetable broth is gluten-free. Most brands are, but it’s always good to check the label. In this article, we discussed key ingredients, detailed steps, and storage tips for your soup. You learned how to enhance flavors and avoid common pitfalls. Variations let you swap ingredients and cater to your needs. My final thought: this soup is versatile and fun to make. Explore different options and enjoy the process. You'll create a dish everyone loves. Now, gather your ingredients and start cooking!

One-Pot Creamy Sun-Dried Tomato Tortellini Soup

Indulge in a delicious bowl of One-Pot Creamy Sun-Dried Tomato Tortellini Soup! This easy-to-make recipe combines rich flavors with simple ingredients, all cooked in one pot for effortless cleanup. Perfect for a cozy meal, it features creamy broth, cheesy tortellini, and vibrant spinach. Discover how to whip up this comforting dish in just 25 minutes! Click through for the full recipe and bring warmth to your dinner table tonight!
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Ingredients
  

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

1 cup sun-dried tomatoes in oil, roughly chopped

4 cups vegetable broth

1 teaspoon Italian seasoning

1 cup heavy cream

12 ounces cheese tortellini (fresh or frozen)

2 cups fresh spinach

Salt and pepper to taste

Grated Parmesan cheese for serving

Fresh basil leaves for garnish (optional)

Instructions
 

In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion and sauté for about 4-5 minutes until softened and translucent.

    Stir in the minced garlic and chopped sun-dried tomatoes, cooking for an additional 2 minutes until the garlic is fragrant.

      Pour in the vegetable broth and add Italian seasoning. Bring to a gentle simmer for about 5 minutes.

        Add the heavy cream and stir until well combined, then bring the mixture back to a simmer.

          Gently add the tortellini to the pot and cook according to package instructions, usually about 3-5 minutes if fresh, or slightly longer for frozen.

            Once the tortellini are cooked, fold in the fresh spinach and stir until wilted. Season with salt and pepper to taste.

              Remove from heat and serve hot, garnished with grated Parmesan cheese and fresh basil leaves if desired.

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