Cold weather means that it is time to eat more soup! This cheese tortellini soup is super yummy and flavorful. There are no onions, garlic, or salt in the recipe! The first time that I made it, Greg told me it would be nice if I had prosciutto or some other type of meat to add to it. However, once he had his first bite, he did not miss the meat at all!
Not only does this soup taste incredible, but it is also so simple to make. It requires minimal chopping (just the sun dried tomatoes) and barely any cook time. You can probably make it from start to finish in less than 15 minutes. Enjoy!
Recipe for Cheese Tortellini Soup with Chickpeas, Sundried Tomato, & Artichoke
INGREDIENTS
7 cups of chicken or vegetable broth (use vegetable to make the soup vegetarian)
3/4 cup of thinly sliced sun dried tomatoes in oil, drained of the oil (reserve 2 tsp.)
1 9 – 10 ounce package of refrigerated cheese-filled tortellinis
2 15-ounce cans of chickpeas, drained
1 8.5 ounce can of chopped artichoke hearts in water, drained (do not use marinated artichokes)
3/4 cup of half and half or light cream
3/4 tsp. of crushed red pepper flakes
Several grinds of freshly ground black pepper
Baby spinach leaves (for topping)
Freshly grated Parmesan cheese (for topping)
DIRECTIONS
Put the broth into a dutch oven and set over high heat. Bring the broth to a boil and then add in the sun dried tomatoes and tortellini. Boil for 5 minutes, then lower the heat to medium low. Add in the chickpeas, artichokes, reserved sun dried tomato oil, half and half, crush red pepper flakes, and freshly ground black pepper. Cook for another 5 minutes.
Ladle soup into bowls. Top each with desired amount of baby spinach leaves and stir. Then top with freshly grated Parmesan cheese. Serve with your favorite crusty bread, if desired.
Recipe makes about 8 servings
Recipe Adapted from: Foodie Crush
Make It and Bake It with Beth 