Total Time
22mins
Prep 5 mins
Cook 17 mins

This flavorful soup will warm you up on a cold day. It is simple to make and delicious served with crusty bread. This recipe was made for RSC #11.

Ingredients Nutrition

Directions

  1. In large Dutch oven over medium heat, melt butter.
  2. Add the shallots, onion, garlic and cayenne pepper and saute until fragrant, about 2-3 minutes.
  3. Add broth, water, tomatoes and crushed red pepper; cover and bring to a boil.
  4. Add tortellini, spinach, basil and 1/2 cup Asiago cheese; simmer, uncovered, 5 minutes or until pasta is done.
  5. Sprinkle with additional Asiago cheese.
  6. Season with salt and pepper, to taste, if desired.
  7. This makes 8 servings at 1 cup each.
Most Helpful

5 5

Awesome recipe! The flavor was amazing! My whole family devoured this soup! Thanks for sharing.

5 5

Wonderful. I made a few substitutions but followed the basic recipe. I added sliced baby bella mushrooms that I had left over and sauteed them with the onions. Insead of sundried tomatoes (which I do not like) I added a can of petite diced tomatoes and their juice and halved the hot water. I also tossed in a parm-regg cheese rind I was saving for making soup. I also added artichoke hearts (quartered) when I added the pasta. It was AWESOME! This was so easy to make and I will definitely make it again.

5 5

Yum! I halved this recipe and made as directed except that I used dried tricolor tortellini and used oil-packed sun-dried tomatoes (but pressed them well with a paper towel to get the oil out). I enjoyed the flavor that the sun-dried tomatoes imparted to this dish, but would definitely only use fresh pasta next time! We loved this. Spicy, simple, and good. Thanks Lainey for another keeper. Made for ZWT4.