October 5, 2015

Creamy Parmesan Tomato & Spinach Tortellini Soup

It has been raining for what feels like AGES and I think we will hear the hallelujah chorus when we see blue skies and the sun again... so because it's been so wet, cold and dreary around here we needed a good comfort meal!

THIS DID IT! Wow. Talk about YUM.

Let me introduce you to Creamy Parmesan Tomato & Spinach Tortellini Soup <3

You can thank me later.

We used organic tomatoes and tomato paste, organic chicken broth and mini cheese raviolis because our store was out of tortellini.

So much YUM. Super easy. Super quick - took about 30 minutes. You can top it with basil and more cheese if you want it to be extra decadent, but following the recipe gives you a great clean eating approved meal too!

Creamy Parmesan Tomato & Spinach Tortellini Soup

Recipe from: Payton Peoples
Serves 4


2tbsp butter
1 onion, diced
1tbsp garlic, minced
red pepper flakes, to taste (suggested amount 1tbsp)
1/4c flour
3 cups chicken broth
1 (28oz) can diced tomatoes
2tbsp tomato paste
16oz cheese tortellini (or mini cheese raviolis)
1/2c parmesan, grated
1 package frozen spinach, chopped
1/2c heavy whipping cream
salt & pepper to taste


1. Melt the butter in a pan over medium heat, add the onion and cooke until tender, about 3-5 minutes
2. Add the garlic and red pepper flakes and cook until fragrant, about a minute
3. Add the flour and cook for another minute
4. Add the broth, tomatoes, tomato paste and tortellini. Bring to a boil, reduce heat and simmer for 8-10 minutes
5. Cook the spinach in the microwave per package instructions
6. Add the parmesan, cooked spinach, cream, salt & pepper to the soup
7. Enjoy!

If you want the printable recipe, click here!

Enjoy! Let me know what your family thinks of this one!


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