Sun Dried Tomato Tortellini Soup

There’s something incredibly comforting about a warm bowl of Sun Dried Tomato Tortellini Soup on a chilly fall evening. Imagine coming home after a long day, the sky painted in shades of orange and purple, and the air crisp with the promise of winter. I love to whip up this delightful soup to not only nourish my body but also to soothe my soul. The vibrant flavors of sun-dried tomatoes combined with the tender tortellini create a perfect harmony that wraps you in a warm embrace. There’s nothing like the aroma of sautéed vegetables mingling with rich broth wafting through the house, inviting everyone to gather around the table. When I serve this soup, it feels like a hug in a bowl, perfect for cozy nights spent with loved ones or even just for indulging in a bit of comfort on your own. It’s a recipe that brings a smile and warmth to even the frostiest of days.

What’s In This Sun Dried Tomato Tortellini Soup

In the world of cooking, the ingredients you choose can transform a dish from mundane to marvelous. In this Sun Dried Tomato Tortellini Soup, we use a blend of fresh, vibrant ingredients that complement each other beautifully. From the rich flavors of sun-dried tomatoes to the heartiness of tortellini, each component plays a vital role in creating the ultimate comfort food experience.

• 1½ teaspoons extra virgin olive oil – This oil adds a rich, fruity flavor that enhances the overall taste of the soup.
• 2 cups chopped celery – A great base for the soup, providing crunch and a mild, earthy flavor.
• 1 cup chopped onion – Onions are a must for adding sweetness and depth to the broth.
• 1 cup ¼-inch-thick sliced carrot – Carrots bring a subtle sweetness and vibrant color to the dish.
• 2 medium garlic cloves, minced – Garlic infuses the soup with a warm, aromatic flavor that complements the other ingredients.
• 6 cups fat-free, less-sodium chicken broth (or vegetable broth) – This serves as the flavorful base for the soup, making it hearty and satisfying.
• 2 cups water – Used to adjust the consistency of the soup, ensuring it’s not too thick.
• 1¼ cups (about 3-ounces) sun dried tomato halves (packed without oil, chopped) – These tomatoes add a tangy, rich flavor that’s simply irresistible.
• ½ teaspoon dried basil – A classic herb that enhances the Mediterranean taste of this dish.
• ¼ teaspoon freshly ground black pepper – For a bit of warmth and spice, balancing the flavors beautifully.
• 1 whole bay leaf – Adds a subtle, aromatic flavor that deepens the broth’s complexity.
• One 9-ounce package fresh cheese tortellini – The star of the show, these tender pasta pockets filled with cheese provide a comforting bite.
• 1 cup chopped bok choy – This leafy green adds freshness and a slight crunch to the soup.

Making Sun Dried Tomato Tortellini Soup

Making Sun Dried Tomato Tortellini Soup is a delightful journey that’s as enjoyable as the final product. With each step, you’ll see how simple ingredients come together to create something truly special. Let’s dive into the process!

1. In a large Dutch oven, heat the olive oil over medium-high heat. Once hot, add the celery, onion, carrot, and garlic. Sauté for about five minutes, stirring occasionally, until the vegetables are tender and fragrant. You want a nice translucence to the onions and a gentle browning on the carrots.
2. Next, pour in the chicken broth and the following five ingredients: chopped sun dried tomatoes, basil, black pepper, and the bay leaf. Bring the mixture to a boil while stirring occasionally to combine all the flavors. This step infuses the broth with the essence of the tomatoes and herbs.
3. Once boiling, reduce the heat to medium-low and let it simmer for two minutes. This allows the flavors to meld together beautifully while keeping the soup vibrant and fresh.
4. Now, add the fresh tortellini and chopped bok choy to the pot. Stir gently to ensure everything is evenly distributed. Allow it to simmer for another seven minutes or until the tortellini is cooked through and tender.
5. Keep an eye on the tortellini to ensure it doesn’t overcook; you’ll want it al dente for the best texture. The bok choy should wilt but still maintain its vibrant green color.
6. Once done, carefully discard the bay leaf. This is essential, as it can impart a bitter taste if left in the soup. While you’re at it, give the soup a gentle stir to mix everything together.
7. Serve hot, ladled into bowls, and enjoy the heartwarming flavors of your Sun Dried Tomato Tortellini Soup. You can garnish with fresh herbs or a sprinkle of cheese if you desire.
8. Consider pairing with crusty bread or a fresh salad for a complete meal that’s sure to impress!

Pro Tips and Tweaks

Creating the perfect Sun Dried Tomato Tortellini Soup can be a delightful experience with these expert tips. Let’s explore some tweaks and advice to elevate your dish!

• Storage: Leftover soup can be stored in an airtight container for up to three days in the fridge. Make sure to cool it down before sealing.
• Freezing: This soup freezes well! Portion it out in freezer-safe containers, and it can last up to three months. Defrost overnight in the fridge before reheating.
• Pairing: Serve with crusty bread or a light salad for a complete meal. A sprinkle of parmesan cheese can add a nice touch!
• Variations: Feel free to add spinach or kale for added greens, or substitute the tortellini with another pasta type like small shells.
• Spice it Up: If you like a kick, add a pinch of red pepper flakes during sautéing for some heat.
• Fresh Herbs: Garnish your soup with fresh basil or parsley just before serving for an extra burst of flavor.

Serving Options for Sun Dried Tomato Tortellini Soup

Serving your Sun Dried Tomato Tortellini Soup can be as fun and creative as making it. Here are some fantastic options to consider:

• Pair with Bread: This soup is perfect with a slice of crusty sourdough or garlic bread. The bread can soak up the flavorful broth.
• Salad Side: Consider serving it alongside a fresh garden salad for a light and refreshing contrast.
• Great for Lunch: This soup works wonderfully as a lunch option. Pack it in a thermos for a warm meal on the go.
• Holiday Gatherings: Perfect for cozy fall gatherings or holiday dinners. It’s a crowd-pleaser that everyone will enjoy!
• Meal Prep: Make a big batch at the beginning of the week for easy lunches or quick dinners.
• Storage Tips: Store any leftovers in an airtight container for up to three days, or freeze for later enjoyment.

FAQ

Conclusion

The Sun Dried Tomato Tortellini Soup is a heartwarming dish that encapsulates the essence of comfort food. With its rich flavors and satisfying textures, it’s a meal that brings joy to the table. I encourage you to try making it for yourself or your loved ones. You’ll find that it not only warms your body but also your spirit. So grab your ingredients and dive into this delightful culinary experience!

Sun Dried Tomato Tortellini Soup

The ultimate comfort food for chilly evenings, Sun Dried Tomato Tortellini Soup is creamy, hearty, and bursting with flavor. Packed full of fresh ingredients and delicious tortellini, this easy weeknight dinner is sure to warm your heart and fill your belly. Make it tonight for a cozy meal!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Soups

Cuisine Italian

Servings 6 servings

Calories 250 kcal

Equipment

• Skillet
• Oven
• Large Pot
• Saucepan
• Chef's Knife

Ingredients

  

• 1.5 teaspoons extra virgin olive oil
• 2 cups chopped celery
• 1 cup chopped onion
• 1 cup ¼-inch-thick sliced carrot
• 2 medium garlic cloves, minced
• 6 cups fat-free, less-sodium chicken broth (or vegetable broth)
• 2 cups water
• 1.25 cups (about 3-ounces) sun dried tomato halves (packed without oil, chopped)
• 0.5 teaspoons dried basil
• 0.25 teaspoon freshly ground black pepper
• 1 whole bay leaf
• 1 package fresh cheese tortellini 9 ounces
• 1 cup chopped bok choy

Instructions

 

• In a large Dutch oven, heat the olive oil over medium-high heat. Add the celery, onion, carrot, and garlic. Sauté for 5 minutes.
• Add the broth and next 5 ingredients (through bay leaf); bring to a boil. Reduce the heat; simmer for 2 minutes.
• Add the pasta and bok choy and simmer for 7 minutes or until the pasta is done. Discard the bay leaf and serve.

Notes

• Tip 1: Leftover soup can be stored in an airtight container for up to three days in the fridge. Make sure to cool it down before sealing.
• Tip 2: This soup freezes well! Portion it out in freezer-safe containers, and it can last up to three months. Defrost overnight in the fridge before reheating.
• Tip 3: Serve with crusty bread or a light salad for a complete meal. A sprinkle of parmesan cheese can add a nice touch!
• Tip 4: Feel free to add spinach or kale for added greens, or substitute the tortellini with another pasta type like small shells.
• Tip 5: If you like a kick, add a pinch of red pepper flakes during sautéing for some heat.
• Tip 6: Garnish your soup with fresh basil or parsley just before serving for an extra burst of flavor.

Keyword Easy Soup Recipes, Italian Comfort Food, sun dried tomato soup, Tortellini soup

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Meet Natalie Cole

I’m Natalie! I appreciate simple, honest food that nourishes the soul without requiring hours of effort. I’m always looking for smart shortcuts that save time but never sacrifice quality or taste. I cooked and photographed this meal right here in our kitchen, capturing every step to show you that a beautiful, cozy dinner is completely within reach.