This Creamy Tortellini & Sun Dried Tomato Soup with Spinach is flavor-town comfort in a bowl! It’s hearty, savory and definitely delicious, especially with the medley of textures to bite into! My Aunt even said, “This is the most flavorful soup I’ve tasted.”

The sun dried tomatoes have an intense sweet-tart flavor that’s stronger than fresh tomatoes. Though they have a chewier texture than normal tomatoes, they hydrate and soften when simmering with the soup. This not only improves the texture but seasons and marries all the flavors together! The fire roasted tomatoes add a smokiness and the Italian sausage adds depth and umami. The spinach adds antioxidants for good measure, and the tortellini adds the right amount of pillow-y cheesiness to each bite.

When making this Tortellini & Sun Dried Tomato Soup the “hardest” part is waiting for this soup to simmer, however, it is WELL worth the 30 minute wait! It serves about 6-8 depending on how large your prefer your portions, but one thing is certain: it is PERFECT for sharing!

That said, I hope you try for yourself! It’s a great recipe to mix and match produce with, so you aren’t limited to spinach or bell peppers. As long as you have the Italian sausage, sun dried tomatoes, cream and cheese, you can basically pair it with any vegetable! Because of this, it is also a lovely way to make use of any leftover veggie scraps from the week for an “everything but the kitchen sink” type of thing!

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Creamy Tortellini & Sun Dried Tomato Soup with Spinach

SERVES: 6-8

Ingredients:

• 1 lb. tortellini
• 1 Tbs light olive oil (or cooking oil of choice)
• 1 lb. hot Italian ground sausage
• 2 stalks celery, sliced
• 1 large sweet onion, diced
• 1 bell pepper, diced
• 3-4 large cloves garlic, sliced
• 2 tsp sea salt
• 1 tsp cracked black pepper
• 4 cups baby spinach
• 4+ cups vegetable stock
• 8 oz. jar sun dried tomatoes in oil, drained (preferably julienne cut)
• 14.5 oz can fire roasted tomatoes
• 1 cup heavy cream
• 1/2-1 cup grated Parmigiano Reggiano cheese (more or less to preference. This soup is great for using up leftover cheese rinds by the way!)

Method:

1. Bring a large stockpot to medium heat. Add the olive oil and Italian sausage, and cook for about 5 minutes or just beginning to brown, then transfer the cooked grounds to a dish and set aside.
2. Then, leaving the rendered fat in the pot, stir in the onions and celery, and season with salt and pepper. Cook for about 10 minutes or until the chunks begins to soften and brown.
3. Afterwards, add the garlic, pepper and spinach, and cook for another 2-5 minutes or until fragrant and the kale wilts. Next, return the sausage and add the vegetable stock, sun-dried tomatoes and fire roasted tomatoes. Add more vegetable stock, as needed, to cover the ingredients. Then increase the heat to a boil. Thereafter, reduce the temperature to a low simmer, cover with a lid, and simmer for 30 minutes.
4. Then, when ready, remove the lid and stir in the tortellini and cook until the pasta is tender (about 5 minutes).
5. Afterwards, add the heavy cream and grated cheese. Taste test and adjust seasonings to preference. Then, (optional) add crushed red pepper flakes for a little heat.
6. Finally, give another stir, and ladle the soup into bowls and garnish to preference! At last! Enjoy!

NOTES:

• For a vegetarian option, swap the Italian sausage for an Italian seasoned alternative like Impossible Foods Sausage or Beyond Meat Hot Italian Sausage.
• To make this meal vegan, swap the tortellini for a vegan alternative like two packages of Kite Hill’s Tortellini or pasta of choice. Pair with vegan sausage alternatives and use oat milk or cashew cream in place of heavy cream! Nutritional Yeast Flakes like this one from Braag’s adds a “cheesy” flavor and B vitamins!
• For more delicious soup recipes to create or for sides to pair alongside, visit the Kitchen Journal.
• Ceramics by Jane Herold Pottery.