Technically in our neck of the woods it’s fall, it’s also November and it’s also supposed to be cold! Well, someone forget to tell Mother Nature these things since the past few weeks temps have been in the 60’s (even 70’s last Friday) and this weekend more of the same.
I’m not complaining though because I’m pretty sure we can’t fool Mother Nature much longer. When those colder temps do start coming in no matter where you are, you’ll want to warm up with this hearty soup recipe. It comes together in under 30 minutes so how’s that for quick (and tasty!)
I really have a thing for tomato soups as it reminds me of my mom opening a can of Campbells – making it with milk, not water – and a grilled cheese sandwich on the side. Those were the days for me and my brothers for a quick lunch as we came in from the cold.
The soup today uses canned tomatoes but when I made this Tomato and Basil soup last year, I went to the farmer’s market to get some fresh ingredients. If you have the time, roasting tomatoes really brings out such great flavor. And if you like a tomato soup more on the broth side, be sure to check out this other Tomato and Tortellini soup recipe that is also vegetarian. (Side note: today’s recipe can be made vegetarian by swapping out the chicken broth for vegetable).
OK, now can we talk about grilled cheese? What kind of cheese do you use? Apparently I use what is called “plastic” cheese, that according to my friend, is not real cheese. But I love Kraft’s singles – it’s what I grew up with and back in the day, you didn’t want to fool with “Mother G.”
Please let me a comment and let me know your favorite cheese – inquiring minds want to know!
I hope you enjoy the tomato spinach tortellini soup recipe!
Grab a ladle and dig in!
You can make the tomato spinach tortellini soup with or without cheese – we like cheese!
- 4 cups chicken stock
- 28 oz. can crushed tomatoes
- 2/3 cup heavy cream
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 5 oz. chopped spinach (stems removed if desired)
- 9 oz. refrigerated cheese tortellini
- 1/3 cup grated parmesan cheese
- salt and pepper to taste
- In a large soup pot combine the stock and crushed tomatoes and bring to a boil
- Add the dried basil, dried oregano and cayenne pepper
- Add the tortellini and cook as recommended on package
- Stir in heavy cream
- Add the chopped spinach and stir until just wilted (about 3-4 minutes)
- Stir in the 1/3 cup parmesan cheese and serve with additional cheese
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 526 Total Fat: 25g Saturated Fat: 14g Trans Fat: 1g Unsaturated Fat: 9g Cholesterol: 86mg Sodium: 1230mg Carbohydrates: 57g Fiber: 6g Sugar: 14g Protein: 23g