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.
- 2 tablespoons butter or 2 teaspoons olive oil
- 1⁄2 cup shallot, chopped
- 1⁄2 cup sweet onion, chopped
- 1 tablespoon fresh garlic, minced
- 1 dash cayenne pepper
- 6 cups chicken broth (can use fat-free, less-sodium chicken broth if desired)
- 1 cup hot water
- 1 cup sun-dried tomato, julienne-cut and packed without oil
- 1⁄4 teaspoon crushed red pepper flakes
- 9 ounces fresh cheese tortellini
- 2 cups packed fresh Baby Spinach
- 6 -8 fresh basil leaves, coarsely chopped
- 1⁄2 cup asiago cheese, grated
- additional asiago cheese, grated (for sprinkling on top)
- salt, to taste (optional)
- fresh ground black pepper, to taste
- In large Dutch oven over medium heat, melt butter.
- Add the shallots, onion, garlic and cayenne pepper and saute until fragrant, about 2-3 minutes.
- Add broth, water, tomatoes and crushed red pepper; cover and bring to a boil.
- Add tortellini, spinach, basil and 1/2 cup Asiago cheese; simmer, uncovered, 5 minutes or until pasta is done.
- Sprinkle with additional Asiago cheese.
- Season with salt and pepper, to taste, if desired.
- This makes 8 servings at 1 cup each.
Awesome recipe! The flavor was amazing! My whole family devoured this soup! Thanks for sharing.
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.
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.