I am a sucker for a good soup. Not just any soup will do either. A classic Chicken Noodle just warms your soul and heals your wounds. A creamy Corn Chowder with little bursts of sweet corn can turn your whole day around. A Sausage Spinach and Mushroom with it's deep earthy flavors can turn this girl's frown upside down any day. Which one do I pick?! More importantly, which one do I actually have a chance at my kids eating? Now there's a question every Mom dreads.
It's been so cold here. It's Southern Louisiana, we. don't. do. cold. Our dinners lately have been so packed with hearty, warm meals. Anything to try and ward off these freezing temperatures. What's the best family friendly soup for a surefire way to make your head down to your toes roasty toasty?
Say it with me now, Tomato. Spinach. Cheese. Tortellini......
Classic favorite of a creamy tomato. Little bit of healthy with tender baby spinach. Did I mention there's cheese? I love cheese. My family LOVES cheese. This soup fills everyone's bellies and makes everyone happy.
Let me show you how I made it....
First start by sauteing your onion and celery in olive oil in a large stock pot on high heat. Season your veggies, I used salt, black pepper and creole seasoning.
Next, add your garlic. Be sure to keep stirring to keep from burning your garlic and not scald the bottom of your pot too much.
Next add the tomato paste. Again, stir to keep from burning.
The sprinkle in your flour. Quickly stir together. Cook just long enough to incorporate all the flour.
Deglaze with the white wine. Enjoy your lovely steam facial. When stirring around, be sure to scrape the bottom of the pan and get all the good bits.
Now add your chicken stock and tomato sauce. Keep on stirring, gotta get all the goodness from the pot.
Next comes the fun part. Toss in all your tomatoes and herbs. I just love these colors! You don't have to worry about chopping up the tomatoes small. We're going to take a blender to the soup at the end.
Ooooh one of my favorite parts comin up! The cheeeeese! I like to keep the rinds of parmesan cheese for just this occasion. Just drop it in, let the soup simmer and let it do it's cheesy magic. Before you puree, remove what's left of the rind. And voila! Little bit of salty, earthy, cheesy goodness. If you don't have access to a rind, just use already grated parmesan.
Next add the milk and cream. Give everything a good stir. Taste your soup and adjust your seasoning as you like it. Little more, little less salt, pepper or creole seasoning.
Bring the soup up to a simmer. Let simmer for about 15-20 minutes. Then you can either take an immersion blender to the soup or use a stand up blender and puree in batches. Be sure if you use a blender, don't fill the blender all the way up and start on a low setting. Blowing up hot soup in your face is definitely not something I'd recommend.
Return soup to pot.
Add chopped up spinach. Stir and cook until spinach is just wilted. Should take just a few minutes.
In a separate pot bring salted water to boil. Cook cheese tortellinis until just tender. Drain the pasta and add to soup.
There you have it! Serve it up to your family and enjoy! Hope everyone enjoys the warm tomatoey goodness:)
See recipe below.....
Tomato Spinach Cheese Tortellini Soup
Onion 1 medium, diced
Celery 3 stalks, diced
Garlic 4 cloves, minced
Tomato Paste 1/2 can
Flour 1/3 cup
White Wine 3/4 cup
Chicken Stock 2 quarts
Tomato Sauce 1, 8 oz can
Tomatoes 8-10 medium, diced
Basil, fresh 5-6 leaves, chopped
Oregano, fresh 2 sprigs, picked and chopped
Milk 1 1/2 cup
Cream 1 1/2 cup
Salt, Black Pepper, Creole Seasoning To taste
Spinach 6 oz rough chopped
Cheese Tortellini 1 pound package