SUN DRIED TOMATO TORTELLINI SOUP

• servings: 4
• total time: 40 minutes

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

Directions

In 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.

Meanwhile, in a large pot, cook tortellini according to package instructions until al dente.

Add butter and stir until creamy, then add heavy cream, tortellini, and spinach. Mix until spinach is wilted and tortellini is warmed through.

Garnish with Parmesan and parsley. Serve immediately.