Sun-Dried Tomato and Spinach Soup with Peas and Pasta

As seen in my article on @YorkRegion and my Metroland/Torstar column - Renata's Table: Savoury soup a welcome meal on a cold day

After all the cooking and indulgent holiday eating, this savoury soup is a welcome meal on a cold January day. It is nutritious, delicious, hearty but not heavy, and best of all, it’s ready in less than a half hour. Don’t let the list of ingredients deter you from making the soup – most are herbs and pantry items you have!  

Tomatoes are a superfood. Anti-inflammatory, antioxidant and immune system supporting, they are a good source of potassium, vitamins C, B and E, lutein, lycopene supporting heart, eye and cell health.

Spinach is an extremely nutrient-rich vegetable, including potassium, magnesium, and vitamins B6, B9, E, C, K, high amounts of carotenoids (turns into VitA in the body), folic acid, iron, and calcium.   

As always, when you make this recipe, I would love to see your creation so please post a photo of your Sun-Dried Tomato and Spinach Soup with Peas and Pasta goodness and tag my IG account #RenataCollective or leave a comment with your thoughts!

 Prep Time: 5 minutes / Cook Time: 20 minutes / Makes: 4 Servings

Ingredients

  • 3 Tablespoons Sun-Dried Tomato Oil

  • 1 Large Vidalia Onion - diced

  • ½ Cup Sun-Dried Tomatoes in Oil – chopped

  • 3 Cloves Garlic - minced

  • 1 teaspoon Dried Basil

  • 1 teaspoon Dried Oregano

  • ½ teaspoon Dried Parsley

  • ½ teaspoon Dried Thyme

  • ¼ teaspoon Ground Rosemary

  • ¼ teaspoon Chili Powder or Cayenne Powder

  • 6 Cups Vegetable Broth

  • 1 300g Package Tortellini or Small Ravioli – fresh or frozen

  • 1 Tablespoon Cornstarch

  • 1 Tablespoon Water

  • 2 Cups Baby Spinach - chopped

  • 1 Cup Frozen Peas

  • ½ Cup Coconut or Dairy Cream

  • 1 Tablespoon Lemon Juice

  • 1 teaspoon Lemon Zest – optional but delicious

  • Generous Pinch of Sea Salt

  • Generous Grinds of Fresh Black Pepper

  • Parmesan – Shaved or grated – for serving - optional

How It’s Made:

  • Over medium-high heat, in a large pot, heat the sun-dried tomato oil.

  • When hot, add the onions and cook, stirring, for 2 minutes.

  • Add the sun-dried tomatoes and cook, stirring, for 1 minute.

  • Stir in the garlic and the spices and cook, stirring, for another minute.

  • Add the broth and bring to a boil.

  • Add the stuffed pasta of your choice and cook, stirring occasionally, about 5 minutes for fresh and 10 minutes for frozen, until the pasta is al dente.

  • Mix the corn starch with the water to create a slurry and add it to the pot. Stir until the soup thickens slightly – 2 minutes. 

  • Add the spinach and peas, stir until wilted – 3 minutes.

  • Add the cream, then the lemon juice and zest, stir until heated through. 

  • Season to taste with sea salt and black pepper.

  • Remove from heat and serve in pretty bowls with some parmesan on top.

Enjoy!

Budget Friendly, Dinner, Healthy eating, Light Supper, Lunch, VegetarianRenata RichardsonIron Rich, antiinflammatory, Immune support, anti-inflammatory, Sun-Dried Tomato and Spinach Soup with Peas and PastaComment