Ingredients
1/2 c. chopped sun-dried tomatoes, packed in oil
1 tbsp. tomato paste
1 clove garlic, smashed
1/2 c. chopped onion
1 carrot, chopped
1 tsp. sugar
32 oz. low-sodium vegetable or chicken stock
1 c. crushed tomatoes
kosher salt
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, for garnish
1/4 c. Chopped parsley, for garnish
Preparation
Step 1In a large pot over medium heat, add sun-dried tomatoes and oil, tomato paste, garlic, onion, and carrots; sauté until tender, 2 to 3 minutes. Add sugar, stock, and tomatoes and season with salt and 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.Step 2Meanwhile, in a large pot, cook tortellini according to package instructions until al dente.Step 3Add butter and stir until creamy, then add heavy cream, tortellini, and spinach. Mix until spinach is wilted and tortellini is warmed through. Step 4Garnish with Parmesan and parsley. Serve immediately.
