Tomato, Spinach & Basil Tortellini Soup

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basil, dinner, food, foodie, lunch, recipe, soup, spinach, tomato, tortellini

While roasted cherry tomatoes and fresh picked basil may sound like July ingredients, my garden has continued to produce both. And this cold wet autumn weather calls for soup.

Tomato, Spinach & Basil Tortellini Soup

Ingredients:
2 pints cherry tomatoes, 1/2 sweet onion (chopped), 1 c. fresh basil (chopped), 1 lb. tortellini (I used goat cheese), 1 qt. water, 2 c. spinach (chopped), 2 Tbsp. balsamic vinegar, olive oil, fresh ground sea salt, fresh cracked black pepper

Directions:
At the bottom of a stock pot, brown onions in olive oil. Add cherry tomatoes and slowly roast. Add vinegar, spinach and basil, stir until wilted. Pour water, salt & pepper into pot and bring to a boil. Add fresh tortellini and simmer for about 6 minutes. Serve hot!

Garnish with fresh basil and mozzarella pearls.

How is the weather where you live? What foods are you eating?

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Chicken & Tortellini Soup

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chicken, food, foodie, recipe, soup, sugar snap peas, tortellini

With flurries, snow squalls and icy patches galore, soup is the only thing I want to eat now (poor Hubster). I just ate four bowls and now I’m settling in to write this newest blog post. For my fellow foodies, soup doesn’t even require a recipe, but that’s not true for everyone. And this recipe is really just another variation of chicken noodle soup if you will…

Chicken & Tortellini Soup

Ingredients:
2 Tbsp. olive oil, 1 small diced onion, 1 Tbsp. minced garlic, 3 boneless skinless chicken breasts, 4 bay leaves, 2 qt. chicken or vegetable stock, 1 batch or package of cheese tortellini, 4 c. sugar snap peas, 2 carrots (cut into julienne strips), fresh cracked black pepper, fresh ground sea salt

Directions: 
Brown onion & garlic in olive oil at the bottom of a stock pot. Add chicken to pot and remove once all sides are browned. Cut chicken into small cubes and return to the pot. Add bay leaves and stock and bring to a boil. Add chicken, carrots, salt and pepper and gently boil until chicken completely cooked. Add tortellini and sugar snap peas and simmer for about 8 minutes. Remove from heat and allow to sit for about 15 minutes. Discard bay leaves and serve soup hot!

Now I’m ready to curl up in a blanket with a glass of wine, a chunk of dark chocolate and good book.

What is your favorite winter evening ritual?

Baked Tortellini

Tags

baked pasta, dinner, entree, food, foodie, lunch, mozzarella, parmesan, pasta, postaday2011, recipe, side dishes, spinach, tomatoes, tortellini, vegetarian

I love tortellini, I love them in pasta salad, soup and even baked. I prefer them filled with cheese or spinach or both. Hubster prefers meat in his tortellini.
This time I made it my way…  (I needed to… in order to get through the last week of school).

Baked Tortellini

Ingredients: 
1 batch of homemade tortellini (or one package), 1 package spinach, 1 small shallot (diced), 2 Tbsp. butter, 1/2 pint heavy cream, 2 large tomatoes, 2 1/2 c. of grated parmesan cheese, 2 c. shredded mozzarella

Directions:
Preheat oven 350°F. Cook tortellini according to package directions. Chop tomatoes and set aside. Chop spinach and wilt. Mix spinach and tomatoes in with tortellini and 1 c. parmesan. Spread evenly into casserole dish. Brown shallot in butter. Add heavy cream and 1 1/2 c. parmesan cheese, stir until thickened. Pour cream sauce over pasta and sprinkle on mozzarella cheese. Bake for 35 minutes. Serve hot with garlic bread or garlic knots.

Do you have a favorite tortellini recipe?