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.

Reviews

Most Helpful

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

cmr1120 October 06, 2013

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.

mdidonato November 07, 2009

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.

lazyme June 17, 2008

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