Spinach-Tomato Tortellini Soup |
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Prep Time: 5 Minutes Cook Time: 17 Minutes |
Ready In: 22 Minutes Servings: 8 |
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This flavorful soup will warm you up on a cold day. It is simple to make and delicious served with crusty bread. This recipe was made for RSC #11. 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:
1. In large Dutch oven over medium heat, melt butter.
2. Add the shallots, onion, garlic and cayenne pepper and saute until fragrant, about 2-3 minutes.
3. Add broth, water, tomatoes and crushed red pepper; cover and bring to a boil.
4. Add tortellini, spinach, basil and 1/2 cup Asiago cheese; simmer, uncovered, 5 minutes or until pasta is done.
5. Sprinkle with additional Asiago cheese.
6. Season with salt and pepper, to taste, if desired.
7. This makes 8 servings at 1 cup each.
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