I realized the other day that I have yet to share a soup recipe on this blog. What better way to do so, then to share my absolute favorite soup recipe. This Sun Dried Tomato Tortellini Soup with cheese pastries is so easy to whip up in a heartbeat and so flavorful. I always double the batch when I make this so I can freeze half to thaw and cook at a moments notice.
This recipe is great for those who love the classic grilled cheese and tomato soup combo but with a little twist.
Background
I decided to twist things up a bit and use sun dried tomatoes in this soup instead of crushed tomatoes to give it the extra powerful punch. Then to counterbalance the soup I did add in a little cream and I am happy I did so. The combination of the two makes the perfect soup for any season.
This recipe for sundried tomato tortellini soup is also a really quick meal to throw together. You might even have all of the staple ingredients in your house and ready to go. All you need is:
- Sun Dried Tomatoes
- Tomato Paste
- Garlic
- Chopped Onion
- Carrots
- Coconut Sugar: you can sub maple syrup or honey for the coconut sugar
- Vegetable Stock
- Crushed Tomatoes
- Tortellini
- Spinach
- Heavy Cream
Once you have all the ingredients prepped, you can throw them all in the pot and simmer away. A short 20 minutes later you have yourself an amazingly easy and delicious soup.
While the soup simmers, you can prep and bake the cheese pastries. By the time they are assembled and baked in the oven, the soup will be ready as well.
Speaking of which, let’s discuss these cheese pastries for a moment…
The Cheese Pastries
While a classic grilled cheese is always a crowd favorite, these cheese pastries kick it up a notch. I love the way the puff pastry can be just as good when it is store bought. Making this super easy to throw together in the oven and not have to worry about hours of making dough. When the pastry puffs up in the oven, you get these layers of flaky crust all covered in melted cheese and wow. Just wow. A beautiful combination. I love using good quality puff pastry and am happy to be seeing it more often in the grocery store. It used to only be one brand in the frozen section, but lately I’ve been seeing new refrigerated high quality puff pastry. My go to brand for puff pastry has been Wewalka. I’ve found it at Meijer as well as Walmart recently.
I like to use a mixture of cheeses on the inside of my puff pastry. Typically, I use parmesan and white cheddar on the inside and save the yellow cheddar for the outside. Then just sprinkle a bit on top so when it is all done baking in the oven, I can turn on the broiler for a minute or two and get the cheese on top nice and bubbly.
After the cheese pastries are done baking, sprinkle the tops with some basil ribbons. Place on top of bowls of your delicious sun dried tomato tortellini soup and you have yourself a beautiful dish.
For more cheesy recipes and delicious meals, check out the links below:
Sun Dried Tomato Tortellini Soup with Cheese Pastries
Equipment
- Soup Pot
- Sheet Pan
- Parchment Paper
Ingredients
Sun Dried Tomato Tortellini Soup
- 1/2 c sun dried tomatoes
- 1 tbsp tomato paste
- 1 clove garlic
- 1/2 c chopped onion
- 1 large carrot, chopped
- 1 tsp coconut sugar (can sub with maple syrup or honey)
- 32 oz. vegetable stock
- 1 c crushed tomatoes
- salt + pepper to taste
- 8 oz tortellini
- 2 tbsp butter (optional)
- 1/2 c heavy cream
- 5 oz baby spinach
Cheese Pastry
- 4 oz parmesan
- 8 oz cheddar cheese (I do a combination of white and yellow cheddar)
- 1 package (2 sheets) puff pastry
Instructions
To make the soup
- Heat a soup pot (I use my Le Cruset here) over medium high heat. Add in the sundried tomatoes and some of their liquid to the pot along with the tomato paste, garlic, chopped onion and carrot. Cook until softened, about 3-5 minutes.
- Next add in the coconut sugar, vegetable stock, crushed tomatoes and salt and pepper to taste. Bring pot to a boil then reduce heat to low and simmer. Cover the pot and let the soup simmer while you make the pastries.
To make the cheese pastries
- Take the first sheet of puff pastry and slice it into 6-8 rectangles. Sprinkle the parmesan and half of the cheddar over the pastries.
- Slice the second sheet of puff pastry into the same amount/size rectangles and place on top of the cheese pastries. Pinch the edges together (don't worry if they are still a little open). Sprinkle the cheese pastry pockets with remaining cheddar.
- Bake per the puff pastry package directions. Mine was 400 degrees F for 15 minutes. Then broil 1-2 minutes so the tops of the pastries cheese get nice and bubbly.
To finish
- When the soup has simmered for 15 minutes, remove the lid and add remining ingredients. This includes the tortellini, butter, heavy cream and spinach. Simmer without lid on another 2-5 minutes.
- To serve, ladle some soup into a bowl, top with a cheese pastry and sprinkle with basil. Enjoy!
Nutrition
