Ingredients
Scale
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup chopped sun-dried tomatoes
- 4 cups chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 9 ounces cheese tortellini (fresh or frozen)
- 2 cups baby spinach
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
Instructions
- Heat the olive oil in a large pot over medium heat.
- Sauté the minced garlic until fragrant, about 30 seconds to 1 minute.
- Add the chopped sun-dried tomatoes and cook for 1–2 minutes to release their flavor.
- Pour in the chicken broth and stir in oregano, basil, and thyme. Bring to a gentle simmer.
- Add the tortellini and cook according to package directions until tender (usually 3–5 minutes for fresh, a bit longer for frozen).
- Stir in the baby spinach and cook until wilted, about 1–2 minutes.
- Reduce the heat to low and pour in the heavy cream, stirring to combine. Warm through without boiling.
- Mix in the grated Parmesan, then taste and adjust with salt and pepper. Serve hot.
Notes
Use high-quality sun-dried tomatoes for the best flavor. To make it vegan/gluten-free, substitute with dairy-free cream and vegan Parmesan, and use gluten-free tortellini.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian