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Sun-Dried Tomato Tortellini Soup


½ cup California Sun Dry julienne sun-dried tomatoes, packed in oil

1 Tbsp. tomato paste

1 clove garlic, smashed

½ cup chopped onion

1 carrot, chopped

32 oz. low-sodium vegetable broth

1 cup tomatoes, crushed

8 oz. tortellini

2 Tbsp. unsalted butter

½ cup heavy cream

2 cups baby spinach

Freshly grated Parmesan, for garnish

Salt and pepper for taste


Add sun-dried tomatoes with some of the oil, tomato paste, garlic, onion, and carrots to a large pot over medium heat. Sauté until tender, about 2-3 minutes. Add broth and tomatoes, season with a little salt and pepper. Bring to a boil and simmer for 15 minutes.

While soup is simmering, cook tortellini in a large pot according to package.

Purée soup using an immersion blender or carefully pour into a blender in batches. Pour puréed soup back in large pot. Add butter and stir until creamy. Next, add heavy cream, tortellini, and spinach. Mix until spinach is wilted. Garnish with parmesan. Serve immediately.


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