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To make a delicious Creamy Sun Dried Tomato Tortellini Soup, you need a few key items: - 1 tablespoon olive oil - 1 medium onion, diced - 2 garlic cloves, minced - 1 carrot, diced - 1 celery stalk, diced - 1 cup sun-dried tomatoes, chopped (in oil for extra flavor) - 4 cups vegetable broth - 1 teaspoon dried basil - 1 teaspoon dried oregano - 1 cup heavy cream (or coconut cream for a dairy-free version) - 1 package (9 oz) cheese tortellini - Salt and black pepper to taste - Fresh basil leaves, for garnish - Grated Parmesan cheese, for serving (optional) These ingredients create a rich and tasty soup that warms the soul. While the essential ingredients are great, you can add some optional items to boost the flavor: - Crushed red pepper flakes for heat - Spinach or kale for added greens - A splash of lemon juice for brightness - Fresh herbs like thyme or parsley for depth These additions can elevate your soup and give it a personal touch. You can modify this recipe to fit different diets: - For a dairy-free option, use coconut cream instead of heavy cream. - To make it gluten-free, choose gluten-free tortellini or skip the pasta altogether. - You can replace vegetable broth with a homemade stock for extra flavor. These swaps allow everyone to enjoy this creamy soup without compromise. Start by gathering your ingredients. You’ll need olive oil, onion, garlic, carrot, celery, sun-dried tomatoes, vegetable broth, dried basil, dried oregano, heavy cream, cheese tortellini, salt, and black pepper. 1. In a large pot, heat one tablespoon of olive oil over medium heat. 2. Add one diced onion, one diced carrot, and one diced celery stalk. 3. Sauté these veggies for about 5 to 7 minutes. They should get soft and fragrant. 4. Next, stir in two minced garlic cloves. Cook them for one minute until you smell that lovely garlic aroma. Now, it's time to build our soup's flavor. 1. Add one cup of chopped sun-dried tomatoes to the pot. I like using tomatoes packed in oil for extra taste. 2. Pour in four cups of vegetable broth. This will form the soup's base. 3. Sprinkle in one teaspoon of dried basil and one teaspoon of dried oregano. They add a nice herbal touch. 4. Bring the mixture to a boil. Once it starts bubbling, lower the heat. Let it simmer for about 10 minutes. This helps all the flavors mix well. 1. Stir in one cup of heavy cream. If you want a dairy-free option, use coconut cream instead. 2. Add a package of cheese tortellini (about 9 oz). Cook for another 5 to 7 minutes until the tortellini are tender. 3. Taste the soup and season it with salt and black pepper. If the soup is too thick, add a little more broth or water. 4. Serve the soup hot. Garnish it with fresh basil leaves and a sprinkle of grated Parmesan cheese if you like. Enjoy your creamy sun-dried tomato tortellini soup! To make your soup extra creamy, use heavy cream. If you want a dairy-free option, choose coconut cream. Both options add richness. Another tip is to blend a portion of the soup. Use an immersion blender to puree part of it. This thickens the soup and adds a velvety texture. Cook the tortellini separately if you want the best texture. Boil them in salted water. This keeps them from getting too mushy in the soup. Follow the package directions for cooking time. After cooking, drain and rinse the tortellini. This removes excess starch. Then, add them to the soup just before serving. To boost flavor, add fresh herbs like thyme or rosemary. They make the soup taste fresh and bright. Also, consider adding a splash of lemon juice for acidity. This balances the creaminess and enhances all the flavors. Finally, season well with salt and black pepper. Taste as you go to find the right balance. Enjoy your rich and flavorful soup! {{image_2}} You can change the taste of your creamy sun-dried tomato tortellini soup by swapping some ingredients. Try adding spinach or kale for extra greens. You can also use roasted red peppers instead of sun-dried tomatoes. They add a slightly sweet flavor. If you want a spicy kick, add red pepper flakes or a dash of hot sauce. For a richer taste, include a splash of white wine after sautéing your veggies. To make a vegan version, swap heavy cream for coconut cream or a cashew cream. For the tortellini, choose a plant-based option. Use vegetable broth to keep it vegan. You can add nutritional yeast for a cheesy taste. This gives your soup a lovely depth without dairy. Just follow the same steps, and you’ll have a rich, creamy soup. Seasonal changes bring new flavors. In spring, add fresh peas or asparagus. In summer, toss in diced zucchini or fresh tomatoes. Autumn calls for pumpkin or butternut squash for a warm twist. In winter, add hearty root vegetables like potatoes or parsnips. Each season brings its own charm to this comforting soup, making every bowl unique! To keep your creamy sun-dried tomato tortellini soup fresh, you need a good storage method. First, let the soup cool down to room temperature. Next, pour it into an airtight container. Make sure to leave some space at the top, as the soup may expand. Store the container in the fridge. This soup lasts about 3 to 4 days when stored properly. If you want to save some soup for later, freezing is a great option. Use freezer-safe containers or bags. Again, let the soup cool before freezing. Pour the soup into the container, leaving space at the top. Label the container with the date and name of the soup. You can freeze it for up to 3 months. To keep it creamy, I recommend not adding the tortellini before freezing. Reheating this soup is simple. If you stored it in the fridge, take it out and pour it into a pot. Heat over medium heat, stirring often. If the soup is too thick, add a bit of broth or water to reach your desired consistency. For frozen soup, let it thaw overnight in the fridge. Then, reheat it in a pot on the stove. You can also use the microwave, but stir it halfway through to heat evenly. Enjoy your delicious soup! You can use coconut cream as a dairy-free option. It adds richness and flavor. Another good choice is half-and-half. It will keep the soup creamy but lighter. You can also mix milk and butter. This creates a similar texture to heavy cream. Yes, you can use frozen tortellini. Just add them straight to the soup. They will cook in the soup as it simmers. This saves time, and they taste great. Just check the cooking time on the package. Adjust the soup's cooking time if needed. This soup lasts about 3 to 4 days in the fridge. Be sure to store it in an airtight container. If you notice any changes in smell or color, don't eat it. For best flavor, reheat only what you plan to eat. This creamy sun-dried tomato tortellini soup is simple yet full of flavor. We covered essential and optional ingredients, plus dietary substitutions for all needs. The step-by-step guide makes cooking easy, and the tips help you enhance creaminess and flavor. Try different variations to keep it fresh. Proper storage ensures you enjoy leftovers later. With these insights, you’re ready to make a delicious soup that everyone will love. Enjoy your cooking adventure!

Creamy Sun Dried Tomato Tortellini Soup

Warm up with this creamy sun dried tomato tortellini soup that’s packed with flavor and perfect for any cozy night! It combines sautéed veggies, rich sun-dried tomatoes, and tender tortellini in a luscious creamy broth. This easy recipe takes just 30 minutes, making it a quick and satisfying meal for all. Dive into this delicious dish and discover the secrets to creating comfort in a bowl. Click to explore the full recipe!
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Ingredients
  

1 tablespoon olive oil

1 medium onion, diced

2 garlic cloves, minced

1 carrot, diced

1 celery stalk, diced

1 cup sun-dried tomatoes, chopped (in oil for extra flavor)

4 cups vegetable broth

1 teaspoon dried basil

1 teaspoon dried oregano

1 cup heavy cream (or coconut cream for a dairy-free version)

1 package (9 oz) cheese tortellini

Salt and black pepper to taste

Fresh basil leaves, for garnish

Grated Parmesan cheese, for serving (optional)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, and celery. Sauté for about 5-7 minutes until the vegetables are softened.

    Stir in the minced garlic and cook for an additional 1 minute until fragrant.

      Add the chopped sun-dried tomatoes, vegetable broth, dried basil, and dried oregano to the pot. Bring the mixture to a boil.

        Once boiling, reduce the heat and let it simmer for about 10 minutes to allow the flavors to meld.

          Stir in the heavy cream (or coconut cream) and tortellini. Cook for another 5-7 minutes, or until the tortellini are tender.

            Season with salt and black pepper to taste. If the soup is too thick, you can add a bit more broth or water to reach your desired consistency.

              Serve hot, garnished with fresh basil leaves and a sprinkle of grated Parmesan cheese if desired.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4