Sun Dried Tomato Tortellini Soup

Introduction

Sun Dried Tomato Tortellini SoupYou know you want a bowl of this to warm up with. Full of flavor and healthy veggies, it's a great meal for chilly nights or whenever you need something warm and comforting.

Why Make This Recipe

So this is a winning soup for lots of reasons. It comes together fast so it is perfect for a busy weeknight or casual weekend. AND the ingredients are totally simple and something you probably already have on hand. It is a fantastic way to work in some veggies and feed everyone with good stuff!

Sun Dried Tomato Tortellini Soup

Ingredients:

• 1 ½ tbs extra virgin olive oil
• 2 cups chopped celery
• 1 cup chopped onion
• 1 C ¼-inch sliced carrot
• 2 cloves garlic, medium – minced
• 6 C fat-free, less-sodium chicken or vegetable broth
• 2 cups water
• 1.25 cups sun dried tomato halves (packed without oil, chopped)
• ½ teaspoon dried basil
• 1/4 tsp freshly ground black pepper
• 1 whole bay leaf
• 1 (9-ounce) package fresh cheese tortellini
• 1 cup chopped bok choy

Directions:

1. Heat olive oil in large Dutch oven over medium-high heat. Stir in the celery, onion carrot, and garlic Cook for 5 minutes until the vegetables are soft.
2. Pour in broth, water, sun dried tomatoes(omit for Whole30), basil (do not omit) black pepper(because I do what we want), and bay leaf. Bring the mixture to a boil. Reduce the heat and allow to simmer for another 2 minutes.
3. Add the tortellini and bok choy. Reduce heat to medium-low and simmer for 7 minutes or until pasta is cooked. Don't forget to remove the bay leaf before serving!

How to Serve Sun Dried Tomato Tortellini Soup

This soup should be eaten in a bowl, hot as the dickens and on its own! Drizzle with a little olive oil and scatter over grating cheeses or just sprinkles of fresh herbs. Get some crusty bread to sop it all up and you have yourself a meal.

Sun Dried Tomato Tortellini Soup Storage Instructions

Allow the soup to cool, then transfer it into an airtight container if you have leftovers. You can store it in the fridge for 3-4 days. It also can be frozen for 3 months; if you are going to freeze it, do so without the pasta.

Sun Dried Tomato Tortellini Soup Suggestions

 

• Dice your vegetables the same size so they cook through together.
• Add some red pepper flakes (if you like it hot) while cooking.
• Mix and match tortellini flavors

Variation

You can substitute the bok choy with other green vegetables like spinach or kale. Feel free to spin in other veggies like bell peppers or zucchini for some more color and nutrients.

FAQs

 

1. Can I Use Sun Dried Tomatoes In Olive Oil? Yes, however you will need to soak them in boiling hot water for about 20 minutes until they are soft and pliable.
2. Is there a way to make this soup vegetarian? Definitely! Stand in for the chicken broth with vegetable broth instead
3. How can I make it creamier? If you like, stir in a few spoonfuls of heavy cream or soft cream cheese during the last 5 minutes of cooking for more depth.