Introduction
Alright friends, if you’re anything like me, when the weather gets chilly (or let’s be honest—when you just need a bowl of comfort), soup is the answer to everything. This Sun Dried Tomato Tortellini Soup is like a big, warm hug with a little Italian flair. It’s easy to throw together, packed with flavor from the sun dried tomatoes and fresh garlic, and filled with cheesy tortellini that make every spoonful so satisfying. Plus, it all comes together in one pot in under 30 minutes. Yes, please! Whether you’re feeding the fam or just want something delicious on a solo night in, this soup is a total weeknight win.
Detailed Ingredients 🥄🍅🧀
Here’s what you’ll need to get this cozy pot of goodness going:
🫒 Base & Aromatics:
- 1½ tsp extra virgin olive oil
- 2 cups chopped celery 🥬
- 1 cup chopped onion 🧅
- 1 cup carrots, sliced ¼-inch thick 🥕
- 2 garlic cloves, minced 🧄
🍲 Liquid & Flavor:
- 6 cups fat-free, low-sodium chicken broth (or veggie broth for a meatless version)
- 2 cups water 💧
- 1¼ cups chopped sun dried tomato halves (not oil-packed) 🍅
- ½ tsp dried basil 🌿
- ¼ tsp freshly ground black pepper
- 1 bay leaf 🍃
🧀 The Good Stuff:
- 1 (9-ounce) package fresh cheese tortellini 🧀
- 1 cup chopped bok choy 🥬
Direction
- In a large Dutch oven or soup pot, heat the olive oil over medium-high heat.
- Add chopped celery, onion, carrot, and garlic. Sauté for about 5 minutes, until everything softens and smells amazing.
- Pour in the broth and water. Stir in sun dried tomatoes, basil, pepper, and bay leaf. Bring it all to a boil.
- Once it’s boiling, reduce the heat to low and let it simmer for about 2 minutes so all the flavors start blending together.
- Add in the tortellini and chopped bok choy. Simmer for 7 minutes, or until the tortellini is perfectly tender.
- Remove and discard the bay leaf. Ladle into bowls and serve hot—preferably with crusty bread or a sprinkle of Parmesan on top!
My Story
This recipe came to life on one of those “I have no idea what to make” weeknights. I had some tortellini in the fridge, a few sun dried tomatoes hanging out in the pantry, and a bundle of bok choy from my CSA box I hadn’t touched yet. I threw everything into a pot with broth and garlic, and magic happened. My kitchen smelled amazing and the flavor was so rich, you’d think it had been simmering all day. It instantly became one of my go-to dinners when I want something easy but full of flavor. Bonus: My picky eaters went back for seconds. I call that a major win.
FAQ
Can I use frozen tortellini?
Yes! Just add a few extra minutes to the cook time to make sure it’s fully cooked.
What can I use instead of bok choy?
Spinach, kale, or even Swiss chard work great as substitutions.
Can I make this vegetarian?
Absolutely—just swap in vegetable broth instead of chicken broth.
Is this soup freezer-friendly?
It’s best eaten fresh, but you can freeze it. The tortellini might get a little softer upon reheating.
Can I add protein?
Totally—shredded chicken or Italian sausage would be awesome in this.
Suggestion
- Add red pepper flakes if you want a little heat.
- Top with grated Parmesan for extra cheesy goodness.
- Stir in a spoonful of pesto before serving for an herby twist.
- Use spinach tortellini for even more flavor and color.
- Serve with garlic bread for dipping—highly recommended!
Conclusion
This Sun Dried Tomato Tortellini Soup is everything I love in a weeknight meal—fast, flavorful, and seriously satisfying. It’s got that rich, slow-simmered taste thanks to the sun dried tomatoes, but it comes together in under 30 minutes. Whether you’re curled up on the couch in fuzzy socks or feeding a hungry crowd after a long day, this soup just works. Plus, it’s super customizable, so you can make it your own with whatever greens or tortellini you’ve got on hand. I love that it’s hearty without being heavy, and honestly, it tastes even better the next day. Give it a try—you’ll be hooked.
Written with love by Sarah Cooper 💛
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