Creamy Sun-Dried Tomato Tortellini Soup
As the nights get cooler and the days get shorter, I love curling up with a creamy bowl of soup at the end of the day. This soup packs in the nutrients and does not skimp on flavor or warmth. It includes all three of the macronutrient groups (carbohydrates, protein, and fat), plus tons of micronutrients like folate, iron, and choline. And while I’m all for a healthful meal, I especially love this soup because it tastes delicious and I enjoy it.
Eating for pleasure isn’t about indulgence—it’s about connection. It’s noticing flavor, texture, and satisfaction; it’s letting yourself enjoy food without guilt or overthinking. Lately, I’ve been reminded that pleasure and nourishment aren’t opposites—they’re partners. When we eat enough, eat regularly, and allow food to taste good, we build trust with our bodies. That consistency supports energy, hormones and mood just as much as any “perfect” diet every could.
This soup is meant to be enjoyed, and it comes together in less than 30 minutes—what more could you hope for?
Active Time: 20 minutes
Total Time: 20 minutes
Servings: 4
Ingredients:
2 tablespoons oil from sun-dried tomato jar
1/2 cup oil-packed sun-dried tomatoes, chopped
1 yellow onion, chopped
4 garlic cloves, chopped
1/2 teaspoon crushed red pepper flakes
4 cups chicken broth
1 package fresh made tortellini (preferably made with egg)
8 cups packed baby spinach
1/2 cup half and half
1 tablespoon lemon juice
Grated pecorino romano (optional)
Directions:
Step 1: Heat sun-dried tomato oil in a large pot over medium heat. Once it’s hot, add sun-dried tomatoes and onion; cook, stirring occasionally, until the onion is translucent, about 3 minutes. Stir in chopped garlic and crushed red pepper flakes; cook, stirring constantly, until fragrant.
Step 2: Stir in broth; bring to a boil over high heat. Add tortellini; cook, stirring occasionally, about 5 minutes. Once the tortellini floats to the top, remove from heat.
Step 3: Add spinach, half and half, and lemon juice; stir until the spinach is wilted, about 1 minute.
Step 4: Top with grated pecorino romano and enjoy with a crusty piece of bread!
