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Soup Season. Creamy Tuscan Tortellini version.

If you are ever looking for me on a Sunday afternoon in the fall and winter – you don’t have to search very far. A typical Sunday in our house means my boyfriend is curled up on the couch with Pug watching football and I am dancing around the kitchen trying out a new recipe.

For the colder months, it shouldn’t come as a shock that I gravitate towards making some sort of stew, soup or chili – something hardy but healthy and flavor packed at the same time. I usually make a big batch and store it in the fridge so we can grab a bowl and go during the week without having to think on those nights where we just want to loaf around and relax. If it were up to my boyfriend, I would have a beef stew in the crock-pot each week. Don’t get me wrong, I do make a pretty mean beef stew but I prefer to switch it up sometimes. (I will share that recipe with you soon)

I can’t promise to have a new post every week but I am going to try for the fall and winter to add a post each Monday with what I made the Sunday before. Let me know in the comment section if you like this idea and also if you have any suggestions or recipes I should try.

I am a sucker for Italian cooking – give me that rustic Tuscan flavor any day of the week and I will forever be happy. Last winter, we had gone out to a new Italian restaurant in our old neck of the woods and I had one of the best soups I had ever had! I look for something similar now on every menu but I haven’t been able to find anything like it. So- naturally, I made my own version.

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It took awhile to get the portions and ingredients right but now I am completely obsessed. I have to tell you though, I don’t know how this will freeze. I have thought about it and truthfully – I would just rather eat it at the time than dare put any aside for another day. I would think it would freeze okay though. Usually when I freeze either a soup, stew or even chili, I let it completely cool down and then transfer to a resealable bag instead of a jar or container. I just find it holds better and is easier to fit into the freezer, locks in the freshness and it is easy to thaw in a pinch later.

The whole soup comes together in under a half hour! The base is so creamy and velvety and the tortellini, chicken, spinach, diced tomatoes and beans, make me feel like I should have been born an Italian Nona.

Here is what you will need:

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2 tablespoons of butter

1 small white onion – diced

3 cloves of garlic – minced

4 cups of chicken broth

28 ounce can of diced tomatoes – do not drain

115 ounce can of while beans – drained and rinsed

1 cup heavy cream

1/4 cup grated Parmesan cheese

2 tablespoons of Italian seasoning

1 teaspoon of salt

1/4 teaspoon of pepper

2 cups cooked and shredded chicken – rotisserie chicken will work

9 ounces refrigerated tortellini – any filling you prefer

♥ 2 cups spinach

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Here is what you will need to do:

In a large pot oven medium heat, heat up the butter.

Add in the onion and garlic and cook until tender and translucent.

Add the chicken broth, diced tomatoes, white beans, heavy cream, Parmesan cheese, Italian seasoning, salt and pepper, stir everything together and bring to a simmer.

Add the chicken, tortellini and spinach and stir everything together again. Bring to a simmer for 10 minutes to allow the soup to thicken and the tortellini to cook.

Serve immediately and kick your feet up for the rest of the day. You can also add some additional Parmesan cheese on top as garnish if you’d like.

I am curious also to see how this would turn out if I swapped out the tortellini and used orzo noodles instead… someone try it for me and tell me how it is?  What is your favorite soup to sit down and have a quiet and relaxing fall day with?

XOXO.

B.

 

 

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