2 tablespoons butter
1 onion, diced
2 cloves garlic, chopped
red pepper flakes to taste (optional)
1/4 cup flour (rice flour for gluten free)
3 cups chicken broth
1 (28 ounce) can diced tomatoes
2 tablespoons tomato paste
8 ounces cheese tortellini (gluten free for gluten free)
1/2 cup parmigiano reggiano (parmesan), grated
10 ounces spinach, coarsely chopped
1/2 cup heavy/whipping cream or Greek yogurt
salt and pepper to taste
1/4 cup basil, chopped (optional)
Melt the butter in a pan over medium heat, add the onion and cook until tender, about 5-7 minutes.
Add the garlic and red pepper flakes and cook until fragrant, about a minute.
Add the flour and cook for another minute.
Add the broth, tomatoes, tomato paste and tortellini, bring to a boil, reduce the heat and simmer until the tortellini is tender, about 10 minutes.
Add the parmesan, let it melt, add the spinach, let it wilt, add the cream, season with salt and pepper to taste, remove fr... keep reading on reddit ➡
No chicken(though it did call for chicken stock which I replaced with veggie stock), and it wasn't a crock pot recipe. It was on my front page and I swear I saved it but I can't find it anywhere.
This is very loosely based off of the popular version of the tortellini soup. I made so many modifications it barely resembles the original version. Here is my take on the recipe.
Approximately 1 pound of protein: either ground spicy sausage, meatloaf mix, or chorizo browned and drained OR frozen boneless chicken
1 onion diced
3 celery stalks, diced
2 carrots, peeled and diced.
1 large or 2 small cans fire roasted tomatoes
2 cups of boxed tomato/bell pepper soup (Trader Joe’s tomato and bell pepper is good, so is Pacific Foods).
1 cup of wine, dry (red or white)
3 cups water
1 Parmesan rind
2 tablespoons better than boullion, chicken or veggie
1 tablespoon each of balsamic vinegar, red chili flakes, dried Basil, garlic powder, and oregano.
Put all that in your crockpot all at once and cook for 3-4 hours on high or 7-8 on low.
In the last 20-30 minutes of cook time: remove Parmesan rind. Shred chicken with two forks if using in the pot. Then add:
1 zucchini, peeled a... keep reading on reddit ➡
Italian Sausage and Tortellini Soup
1 pound sweet Italian sausage or chorizo sausage, casings removed
1 cup chopped onion
2 large garlic cloves, sliced
5 cups beef stock or canned broth / or chicken broth
2 cups chopped tomatoes (about 3/4 pound)
1 8-ounce can tomato sauce
1 large zucchini, sliced
1 large carrot, thinly sliced
1 medium-sized green bell pepper, diced
1/2 cup dry red wine
2 tablespoons dried basil
2 tablespoons dried oregano
8 to 10 ounces purchased fresh cheese tortellini
Freshly grated Parmesan cheese
Sauté Italian sausage in heavy Dutch oven over medium-high heat until cooked through, crumbling with back of spoon, about 10 minutes. using slotted spoon, transfer sausage to large bowl. Pour off all but 1 tablespoon drippings from Dutch oven. Add onion and garlic to Dutch oven and sauté until translucent, about 5 minutes.
Return sausage to Dutch oven. Add stock, tomatoes, tomato sauce, zucchini, carrot, bell pepper, wine, ba... keep reading on reddit ➡
I know this is a straight forward request but I'm really struggling with the order of operations.
I also bought some really nice focaccia bread so if the soup turns out tasty, I'm going to have a great dinner tonight in snowy New York!