Tuesday, November 17, 2015

Spinach and Artichoke Tortellini Soup

Do you love spinach and artichoke dip? I do! Well here is one you can eat with a spoon. It is another "Souper Supper" tortellini soup. I love one pot, easy meals. You know the kind that you can make on a weeknight in less than 30 minutes. I also love the combination of spinach, artichokes and cheese. Whoever created spinach and artichoke dip was a genius. I usually make a copycat recipe for Houston's spinach and artichoke dip. It uses marinate artichokes, Parmesan and mozzarella cheese; this is where I pulled inspiration for this great soup. It is so easy. You start with a saute of onion, garlic and artichokes. Season with red pepper and Italian seasoning; adding some of those flavors you would find in marinated artichokes. Then you add chicken broth to boil the tortellini. Most of the cheesy goodness is in the spinach and cheese tortellini. When the pasta is almost cooked you add the fresh baby spinach. The finishing creamy touch is half and half. I did add some parm for a cheesy garnish. It is so so good! In fact I have made it twice. Dear sister loved it too. The second time she said, "This is even better than I remember." So you have to try it now. One more thing this soup is like all the other tortellini soups, they are great leftovers. The flavor seems to blend and really infuse the tortellini by the next day! All in all this is another delicious, speedy, dip-able, weeknight supper soup.

Spinach and Artichoke Tortellini Soup
Servings: 4 to 6


1 Tbsp. olive oil
1 medium onion, chopped
1 garlic clove, minced
1/2 tsp. kosher salt
Black pepper (3 to 4 grinds)
1/8 tsp. red pepper flakes
1/2 tsp. Italian seasoning
1 can quartered artichoke hearts, drained
6 cups fat-free, unsalted chicken stock
9 oz. package spinach and cheese tortellini
5 oz. bag of fresh baby spinach
1/2 cup half and half
Parmesan, shredded to garnish


Place 3-1/2 quart soup pot on medium high heat, add olive oil and onion. Saute until onion is translucent and begins to brown. Add garlic, salt, peppers and Italian seasoning saute 1 minute. Add artichokes and saute 1 or 2 minutes. Add broth and bring to a boil. Add tortellini, simmer 4 minutes. Add spinach and continue to simmer 4 more minutes. Add half and half and taste for seasoning, adjust to taste. Do not let the soup simmer after adding the half and half. Keep warm on low heat. Serve garnished with Parmesan.

Linking to:
Love Bakes Good Cakes: The Ultimate Soup Recipe List Linky

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