This rich soup is warming from the inside, out and perfect for a mid-winter meal! Full of spice and flavour, Zippy Tomato & Tortellini Soup is not your average tomato soup!
Well, we are officially in the dead of winter. When the wind-chill is -36, your furnace hasn’t had a break in hours and your poor dog cannot bare to be outside on a walk for more than exactly eight minutes you don’t want to mess around with dinner. Days like these call for something hearty, warm and healthy. This vegetarian-friendly soup concoction will warm your bones and leave you with a bit of heat at the tip of your tongue! Can anyone say “Mmmmhhh, noodle soup”?
Recipe and photo updated on November 13, 2017! This is one delicious recipe and I now hope it will get the attention it deserves!
Here is the original shot:
Seriously, this was one of the first pictures I took for the blog with my DSLR. I haven’t changed equipment since this shot a year and a half ago, but I learned about the magic of light and food styling! I also was *so* proud of this old photo. I remember thinking that it looked like “a real blogger”. How cute is that?
Zippy Tomato & Tortellini Soup
- 2 tablespoon canola oil
- 1 small onion diced
- 1/4 cup of flour
- 3 cups of vegetable broth
- 1 can diced tomtoes 396 ml (I love the chili flavored kind, but any will do!)
- 1/2 can tomato paste
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon Italian spice blend
- 1 pack fresh tortellini
- 1/4 cup parmesan cheese grated
- 1 cup of half & half cream
- 1/2 cup of milk
- Salt & red pepper flakes to taste
- 1 cup spinach roughly chopped
- parmesan cheese for serving
- In large dutch oven heat canola oil over medium heat. Add onions and cook until translucent. Add flour and mix vigorously until mixture bubbles.
- Add vegetable broth, diced tomatoes, tomato paste and spices. Cook over medium heat for 10 minutes.
- Remove soup from heat and blend with immersion blender until about half the tomatoes and onions are pureed and soup mixture is thick. Feel free to puree all the soup if desired!
- Return to medium-high heat and add tortellini and parmesan cheese. Once cheese has melted, slowly add milk and cream, stirring as your pour.
- Reduce heat and let flavours blend together, but keep a watchful eye-out so that the dairy does not curdle!
- Once ready to serve, shut-off heat and add spinach. Stir in the greens until they have wilted and ladle soup into individual bowls. Garnish with more red pepper flakes.