Confession: I’ve jumped into the sourdough deep end. A friend brought the most delicious sourdough loaf to our friendsgiving and since then, I haven’t been the same. A little jar of flour and water is now a source of unimaginable joy. Mix that little jar with some more flour and water, toss in a little salt and just the right amount of time and boom: a delectable sourdough loaf.
What does this have to do with a soup recipe, you might be wondering. But I beg to ask the question, how does sourdough not relate to soup. Maybe it’s the college kid inside me that survived on nothing but broccoli cheddar soup in a sourdough bread bowl for 4 years straight that immediately identifies the connection. But alas, the more sourdough that appears in my house, the more I want soup.
I have a few staples. Vegetable soup. Broccoli cheddar. Chicken Gnocchi. Creamy chicken noodle. And a very basic tortellini soup. All very delicious. But the other day I got adventurous and typed “soup” into the search bar of TikTok. I know, how very bold of me to risk my FYP like that. But then again, is an FYP full of soup recipes not the goal in life?
That’s when I was introduced to this delicious creamy tortellini soup by Paigeejenna. I did things a leeeeeettle bit differently, but I want to make sure credit goes where credit is due. I owe this beauty for the soup I can’t stop thinking about.
How to make a Creamy Tortellini Soup you can’t stop thinking about
This is one of those recipes that’s so simple to make but results an impressive dish. A great one to keep in your monthly rotation or to have on hand for when you’re surprised with dinner guests. It makes a ton of food and is very filling yet inexpensive to make.
Creamy Tortellini Soup
Equipment
- 8 quart pot
Ingredients
- 2 tbsp butter
- 1 medium onion finely diced
- 2 cloves garlic or 2 tbsp jarred minced garlic
- 2 cups bella mushrooms finely diced
- 2 tbsp flour
- 32 oz Chicken broth or vegetable broth if you prefer
- 2 cans fire roasted tomatoes I used 1 can fire roasted and 1 can regular
- 1 can Norther white beans rinsed
- 1 cup Chopped spinach
- 1.5 cup heavy whipping cream Can use half & half if you prefer but may experience separating
- 2 cups tortellini of choice
- Seasonings to taste: garlic powder, onion powder, salt & pepper & Italian seasoning We measure these things with our heart
Instructions
- Melt butter in a large pot
- Add diced onion, sauté until translucent
- Add garlic, sauté until fragrant
- Add mushrooms
- Add seasonings - garlic powder, onion powder, Italian seasoning & salt & pepper
- Add flour, stir until veggies are well coated and things start to thicken up
- S-L-O-W-L-Y stir in chicken broth. I tend to slowly stir in about 1.5 cups to keep the base of the soup thick before dumping the rest of the 32 oz in.
- Add in tomatoes, slightly drained
- Add rinsed white northern beans
- Add spinach if using frozen; hold off and add spinach when you add the tortellini if you’re using fresh
- Stir in about 1.5 cups of heavy whipping cream.
- Taste & adjust seasonings as desired
- Simmer for about 20 minutes
- Pour in tortellini; cook according to packaging.
- Serve and enjoy - add parmesan as desired.
Let me know what you think if you end up making this recipe! I’d also love to know of any modifications you make.
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