Sun-Dried Tomato Tortellini Soup

• Produce

  • 5 oz Baby spinach
  • 1 Carrot
  • 1 Garlic clove
  • 1/2 cup Onion
  • 1/4 cup Parsley
  • 1/2 cup Sun dried tomatoes
  • 1 cup Tomatoes

• Canned Goods

  • 1 tbsp Tomato paste
  • 32 oz Vegetable or chicken stock, Low-sodium

• Pasta & Grains

  • 8 oz Cheese tortellini

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground
  • 1 tsp Kosher salt
  • 1 tsp Sugar

• Dairy

  • 2 tbsp Butter, unsalted
  • 1/2 cup Heavy cream
  • 1 Parmesan

Found on delish.com

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.