Warming Soup on a Cold Day

I love soup. On a cold, relaxing January day, there’s nothing I want more than to eat a warm bowl of hearty soup and crusty bread. Also, for some reason as I’m making soup I often want to watch James Bond movies. My mind doesn’t make much sense.

I saw a recipe from Better Homes and Gardens for a creamy tortellini soup with spinach that you make in the crockpot. However one of the ingredients was “white sauce mix” (which I didn’t have) and gosh darn it, I didn’t want to have to wait for hours for it to cook in the crockpot!

I used that basic recipe as a jumping off base. I wanted it very creamy, so  started off making a roux, used fat free evaporated milk, sautéed some onions in olive oil and garlic and added in some sun dried tomatoes! I also added a bit of lemon zest. This brightens the flavor a little bit,which I liked. However it could be omitted if this isn’t your style:)

Creamy Tortellini Soup with Pesto, Sun dried Tomatoes and Spinach

serves 6-8


  • 12 oz. cheese tortellini
  • 4-6 T. salted butter
  • 3/4 c. flour (I used white whole wheat – you can use any kind you like!)
  • 12 oz can evaporated milk
  • 4-6 c. chicken broth
  • 2 T. olive oil
  • 1/2 t. minced garlic
  • 1/2 c. chopped onion
  • 6-8 sundried tomatoes, chopped
  • 2-3 T. pesto (store bought or homemade)
  • salt and pepper
  • 1 t. basil
  • 1 t. oregano
  • 4-6 c. spinach (chopped if you would like)
  • 1 t. lemon zest (optional)


  1. Cook cheese tortellini in a large pot as directed on package.
  2. While that is cooking, make a roux-type mixture: place butter in a small saucepan. Cook on medium low. When it’s melted, add in flour little by little. Whisk until thoroughly combined. Continue cooking on medium low for about 5-10 minutes or until the color turns a little more amber. Add in evaporated milk and continue to whisk.  If it’s too thick, add in 1 C. of chicken broth.
  3. When tortellini is cooked, drain and set aside.
  4. In the same large pot you used to cook tortellini, heat olive oil and garlic for 1-2 minutes on medium high. Add in onions and sauté lightly.
  5. Add chopped sun dried tomatoes, roux mixture and 3 c. chicken broth to big pot and whisk all together.
  6. Decrease heat to low or medium low. Stir in 2 T. pesto and tortellini.
  7. Salt and pepper to taste and add in spices.  Stir in spinach. Put lid on soup and cook for 5 minutes or until spinach is wilted.
  8. Add in lemon zest if desired. Serve with parmesan cheese and crusty bread!

About jackielopina

Follower of Jesus, Pastor's Wife, Cookie Baker.
This entry was posted in Cooking, Domesticity and tagged , , . Bookmark the permalink.

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