Sun Dried Tomato Tortellini Soup with Cheese Pastries
Sundried tomato, basil and spinach soup, topped off with heavy cream and tortellini. Top the bowl with a cheese stuffed pastry to get a twist on the old classic.
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
Calories: 350kcal | Carbohydrates: 23g | Protein: 19g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 71mg | Sodium: 1073mg | Potassium: 497mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2672IU | Vitamin C: 11mg | Calcium: 459mg | Iron: 3mg