Spinach-Tomato Tortellini Soup
photo by lazyme
- Ready In:
- 22mins
- Ingredients:
- 16
- Serves:
-
8
ingredients
- 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
directions
- 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.
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Reviews
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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.
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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.
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This soup is WONDERFUL! I am a fan of cream based soups, but decided to make this since I had some 3 cheese tortellini in the freezer my kids have been begging me to use. I considered cutting the recipe in half since there were only 4 of us having it for lunch: I'm so glad I didn't. My children all agreed that it deserved more then 5 stars (that's something I normally only hear if it is junk food related). My one daughter who doesn't like spicy food at all, would take a bite, comment about the spice, sip some water and then take another bite...she managed to do that through 3 bowls of soup! This will be on our table quite often.
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Loved the asiago cheese in this with the spinach and tortellinis. I subbed extra broth for the water and used 3-cheese tortellini. I really liked the spinach and the punch of heat from the cayenne and crushed red pepper flakes. As a personal preference I would cut down on the amount of sun-dried tomatoes next time. We served this with some fresh sourdough, yum! Made for the PRMR tag game.
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RECIPE SUBMITTED BY
CookingONTheSide
Carnegie, Pennsylvania
I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!