Except for family, today is my last holiday entertaining. I am having my birthday group ( the friends I do some traveling with) for lunch. I love spending time with them and today we can share our mental health holiday woes to get us through the coming two weeks! Its such a blessing to have friends. One can bear their soul with and know we aren’t judged! Maybe it’s time I get my Christmas Therapy book out for a read!
Today I am sharing a cozy soup recipe with you. Its always nice after the holidays to get back to regular food. I hope this recipe warms you up!
Creamy Tomato Tortellini Soup:
2 tablespoons olive oil
1 medium onion, finely chopped
4 large cloves garlic, minced
28 oz. diced tomatoes
2 teaspoons Italian seasoning
1/2 tsp. red chili flakes ( optional)
4 cups chicken broth
28 oz. jar tomato puree
3 Tablespoons tomato paste
1 cup heavy cream
salt and pepper to taste
2-9 oz. packets cheese tortellini, refrigerated or dry
1/2 cup parmesan cheese
4 cups baby spinach leaves
1/4 cup fresh basil
Heat oil in a large pot over medium heat. Saute onion until soft, then add garlic and saute until fragrant ( about 1 minute).
Add tomatoes, Italian seasoning and chili flakes if using. Let tomatoes cook about 5 minutes, then mix in chicken stock, tomato puree and tomato paste. Season with salt and pepper. Partially cover pot with a lid, bring to a simmer on low heat for 15 minutes. Stir in cream and tortellini, cook on medium-low heat until tortellini is just cooked about 6-7 minutes. Add the parmesan cheese, spinach and basil, stir until wilted, serve hot.
I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.