Creamy Gluten-Free Tortelloni Soup with Sundried Tomatoes
By McKenna Ruzga
This one-pot recipe comes together quickly for a cozy, flavor-packed meal. Creamy, cheesy, and full of hearty tortelloni, it’s comfort food made simple--and made without any gluten!
INGREDIENTS:
1 package Taste Republic Gluten-Free Four Cheese Tortelloni
2 tbsp olive oil
1 tbsp minced garlic
1/2 cup sun-dried tomatoes and their oil
4 cups chicken broth
1 cup heavy cream
1/2 cup Parmesan cheese
4 cups fresh spinach
2 tsp each of salt & pepper (to taste)
DIRECTIONS:
In a large pot over medium heat, warm the olive oil for about 3 minutes. Add garlic and sun-dried tomatoes, stir, and cook for about 2 minutes.
Once the garlic becomes fragrant, add the tortelloni (frozen or refrigerated) and chicken broth. Stir to combine.
Bring to a boil, then immediately reduce the heat to low. Add the heavy cream, Parmesan cheese, salt, pepper, and spinach. Stir well until everything is combined and the tortelloni is tender. This should only take about 5–7 minutes—be careful not to overcook or the tortelloni may become mushy. Serve and enjoy!
