It’s so easy to fall into a dinner rut; making the same tried and true recipes again and again so that no one is particularly thrilled about dinner. Chris really only wanted grilled cheese for dinner. I’m of the belief if you’re going to have grilled cheese, you need a proper soup to dip it in and so this is the soup I prepared last Thursday for that very occasion. This soup is a bit heartier than the standard tortellini and spinach soup that it stands on its own. It also has a subtle kick to it, which I like. What I found; however, like most soups, is that two days after preparing it, when I heated a bowl for lunch, it had lost it’s soup-y quality and became more stew-like despite that I’d already added 2 cups more chicken broth than what it originally called for.
Note to self: adjust the ingredients accordingly to maintain soup status & half the recipe as I was the only one who ate the leftovers.
- 1 tbsp. olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 tbsp. tomato paste
- 2 32 oz. containers of chicken broth
- 1/4 cup all-purpose flour
- 1 28 oz. can of crushed tomatoes
- 1 tsp. dried basil
- 2 tsp. salt
- 1 tsp. pepper
- 1 20 oz. package of cheese tortellini
- 2 cups shredded rotisserie chicken
- 3 cups spinach
- 1/2 cup half & half
- 1/2 cup parmesan cheese
In a large pot, heat olive oil over medium-high heat. Add onions and garlic, sauté for 3-4 minutes, until onions are translucent. Stir in tomato paste; cook for 1 minute.
Add chicken broth, reserving about 3/4 cup, to the pot. With the 3/4 cup of reserved chicken broth, whisk in the 1/4 cup of flour, until smooth; add into the pot; stirring to incorporate. Add in the tomatoes, basil, salt and pepper and bring to a boil then lower heat to low and simmer for 20 minutes; stirring occasionally.
Add tortellini to the pot, simmer gently for 10 minutes. Add chicken and spinach; stirring to incorporate into the soup. Slowly pour in half and half; stir. Top with parmesan cheese & serve.