Turkey Chili Taco Soup again, which is a wonderful, hearty soup for cold weather--and today, I'm trying my hand at something new!
I wanted to make a soup unlike anything else that I've ever made before, and certainly one that would freeze well (because, as we know, cold weather in Texas is *always* temporary). Enter this Roasted Tomato, Tortellini, and Spinach Soup! I bought some tortellini for the first time recently, and decided what to see what I could come up with--this seemed like the perfect foray into using tortellini pasta! (If you're unfamiliar, Tortellini is a round, ring-shaped pasta; usually filled with meat or cheese and typically sold dry or frozen).
- 5-7 Roma tomatoes, halved
- 1 bulb garlic, separated into cloves and peeled
- 1 tablespoon olive oil
- 2 cups vegetable broth (you can substitute chicken broth)
- 1/2 yellow onion, chopped
- 1/4 cup heavy cream
- 6-10 ounces cheese tortellini, cooked according to directions (I used about one cup, I think)
- 2 cups baby spinach (I used about two handfuls)
- Kosher salt and freshly ground pepper
- Crushed red pepper (to taste)
- Dried Basil and Italian Seasonings (also to taste)
- Smoked Paprika (to taste)
Heat oven to 375 and line a baking sheet with foil. Place halved tomatoes on baking sheet with garlic cloves and gently coat with olive oil and season with kosher salt and pepper. Roast for 20-30 minutes, or until the tomato skins blister and peel off easily. Be sure to flip the tomatoes and garlic after 15-18 minutes of roasting so that they roast evenly. Set aside.
Saute chopped onion in a pot with some olive oil until translucent, then add the tomatoes and garlic. Pour in the vegetable broth and bring to a boil, then reduce to a simmer for 10-20 minutes. Season with salt, crushed red pepper, paprika, basil, and Italian seasonings.
Nutrition Facts-- Servings: 6-8 • Size: 1 cup • Calories: 202 • Fat: 7.2 g • Carbs: 27.6 g • Fiber: 2.0 g • Protein: 8.0 g • Sugars: 3.9 g