Vegetarian Recipe of the Month: Sun-Dried Tomato Tortellini Soup

September 7, 2018

We love Judy Kim of The Judy Lab. If you don't know about Judy, allow us to introduce you. Judy is a New York-based food stylist, recipe developer, blogger, and photographer. We first discovered her at the website Delish and love her recipe contributions. We will be posting a few of her best vegetarian soup recipes here as "Soup Season" gets underway!  To kick things off, we are sharing her Sun-Dried Tomato Tortellini Soup found at Delish. Put the canned stuff away and indulge in this. Our only tweak to this DELICIOUS soup: Visit the Farmer's Market and use the last of the Summer's tomatoes and crush them yourself!

 

SUN-DRIED TOMATO TORTELLINI SOUP

By Judy Kim

 

TOTAL TIME: 0:30 minutes

PREP: 0:10 minutes

LEVEL: EASY

SERVES: 4

 

 Photo Credit: Judy Kim of The Judy Lab

 

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.

 

TWEAK: HOMEMADE CRUSHED TOMATOES

 

Wash one to two tomatoes depending upon size. Dip in boiling water 30 to 60 seconds. Immediately dip in cold water. Slip off skin. Trim away any green areas and cut out core. Leave tomato(es) whole or cut into halves or quarters.

 

Cut tomato(es) into quarters to measure about 1 cup. Transfer to a large stainless steel saucepan and bring to a boil over medium-high heat. Using a potato masher, crush tomatoes to release juices. Tomatoes will soften with heating and stirring. Boil gently for 5 minutes.

 

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