Categories: Soup

Ingredients

• 1/2 c. chopped sun-dried tomatoes, packed in oil (reserve oil as well)
• 1 tbsp. tomato paste
• 1 garlic clove, smashed
• 1/2 c. chopped onion
• 1 carrot, chopped
• 1 tsp. sugar
• 32 oz. vegetable or chicken stock, low-sodium
• 1 c. crushed tomatoes
• 1 tsp. kosher salt
• 1/2 tsp. Freshly ground black pepper
• 8 oz. cheese tortellini
• 2 tbsp. cold unsalted butter
• 1/2 c. heavy cream
• 5 oz. baby spinach
• freshly grated Parmesan
• 1/4 c. chopped parsley

Directions

1. In a large pot over medium heat, add sun-dried tomatoes and oil, tomato paste, garlic, onion, and carrots; sauté until tender, about 2 to 3 minutes. Add sugar, stock, crushed tomatoes, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a boil and simmer for 15 minutes. Purée soup using a hand immersion blender or carefully pour into a blender and process in batches.
2. Meanwhile, in a large pot cook tortellini according to al dente package instructions.
3. Add cold butter and stir until creamy, add heavy cream, tortellini, and spinach; mix until spinach is wilted and tortellini is warmed through.
4. Garnish with grated Parmesan and parsley. Serve immediately.

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