Sun Dried Tomato Tortellini Soup

Sun Dried Tomato Tortellini Soup

Since my family loves pasta for dinner more than anything, this is a soup recipe that I like to make for dinner when we’re trying to eat lighter. It’s a good way to get the benefit of eating a little bit of pasta and having a great tasting soup too.

🛒 Ingredients Needed:

• extra virgin olive oil
• celery, carrot and onion
• garlic
• low-sodium chicken broth
• water
• sun dried tomato halves (not packed in oil)
• dried basil
• bay leaf
• freshly ground black pepper
• fresh cheese tortellini
• bok choy

✏️ How to make Sun Dried Tomato Tortellini Soup:

*The complete, printable recipe is in the recipe card at the end of this post.

1. In a large Dutch oven, heat the oil over medium-high heat. Add the celery, onion, carrot and garlic. Sauté for 5 minutes.
2. Add the broth and next 5 ingredients (through bay leaf); bring to a boil. Reduce the heat; simmer for 2 minutes.
3. Add the pasta and bok choy and simmer for 7 minutes or until the pasta is done. Discard the bay leaf and serve.

➡️ Tips and Substitutions:

• For a vegetarian soup, use vegetable broth in place of chicken broth.
• Substitute cheese ravioli for cheese tortellini to make a ravioli soup.
• Sub spinach for the bok choy, if you’d like.

✔️ Make ahead and storage instructions:

You can absolutely make this sun dried tomato tortellini soup ahead of time to serve later. The pasta tends to soak up the liquid, so have some extra broth on hand to add to the soup, as needed. Store leftovers in a covered container in the fridge for up to three days.

Tortellini Recipes:

• Tortellini, Peas and Asparagus with Creamy Tarragon Sauce
• Greek Tortellini Salad
• Sausage Tortellini Soup
• Tortellini Mac and Cheese
• Baked Tortellini Casserole