What makes this soup good for summer is that it comes primarily from pantry or fridge ingredients and is really mostly about dumping it all together with a good mix of herbs and spices and it's ready pretty quickly, making time spent chopping or over the stove pretty minimal.
Cheese Tortelloni Soup with Artichoke Hearts & Spinach
By Deb, Kahakai Kitchen
(Makes About 6 Servings)
1 Tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 tsp dried basil
1 tsp dried oregano
1/2 tsp fennel seeds1/2 tsp celery seed
a pinch of red pepper flakes, or to taste
1 jar good pasta sauce (I used a vodka sauce)
1 can diced, fire-roasted tomatoes + liquid
1 4 oz can of tomato sauce3-4 cups veggie broth
1 can artichoke hearts, halved or quartered
4 cups baby spinach, chopped
1 (20 oz) family pack of 3-cheese tortelloni
sea salt & freshly ground black pepper
fresh basil leaves & grated parmesan cheese to garnish
Heat a large soup pot over medium high heat. Add oil and then add the onion and cook about 7 minutes until translucent and soft. Add the garlic and all spices and cook another 1 to 2 minutes. Pour the tomato sauce into the pan and add the diced tomatoes and their juice, tomato sauce and broth and bring to a boil. Reduce heat and simmer for about 10 minutes until flavors meld.
Turn up heat to medium high and when soup is starting to bubble, add the artichoke hearts, spinach and tortelloni and cook about 5-6 minutes minutes, until tortelloni is done. Taste and add salt and pepper as desired. Ladle into bowls and top with fresh basil and a grating of Parmesan cheese. Enjoy.
Notes/Results: Creamy and flavorful but not two heavy, it's a very tasty soup. I like the tangy brine of the artichoke hearts and the cheesy filled pasta. If you don't have fresh basil you could stir in pesto for a little herby zip. Such a low-effort soup to make, I'm going to be very happy packing this for lunch this week. I would happily make it again.
My friend and most loyal Souper Sunday's contributor is hanging out with me in the Souper Sundays kitchen, lets see what she brought!
Tina of Squirrel Head Manor shared these sandwich-ish treats, saying "An experiment I tried was using my dough cutter and made Empanadas with Black Beans, Cheese and Rice. I should have used pizza dough or bread dough but this came out visually pleasing.
Thank you to Tina for joining in!
(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...
To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:
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and
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Tina is a constant here! Linking up again this week! Yay me! Love the tortelloni soup. Easy is the key, especially when it tastes soooo good.
ReplyDeleteOooooo..... I have tortellini and this looks so incredibly delicous that I'm stealing this recipe too! We make your Boursin potato soup all the time and I think you can count on me linking up with my version of this one too.
ReplyDeleteYou give me soup inspiration!
I like the idea of tortellini soup!
ReplyDelete