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

Ingredients:

  • 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)

Directions:

  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!
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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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