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
- 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)
- Cook cheese tortellini in a large pot as directed on package.
- 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.
- When tortellini is cooked, drain and set aside.
- 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.
- Add chopped sun dried tomatoes, roux mixture and 3 c. chicken broth to big pot and whisk all together.
- Decrease heat to low or medium low. Stir in 2 T. pesto and tortellini.
- 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.
- Add in lemon zest if desired. Serve with parmesan cheese and crusty bread!