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.
Merry Christmas!
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.
Merry Christmas!
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