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!
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.