There are plenty of different places I find inspiration for tasty vittles that float my boat. A bite of a dish from a favorite restaurant, a mention from a cooking show I see on T.V and then there are these things on the internets called food blogs. Have you ever heard of ’em?
So when I’m searching for a specific recipe to fix for the fam, it’s usually my fingers that do the walking on my computer’s keyboard.
And while pundits have been plotting the demise of print ever since the internet wiggled it’s way into our information seeking hearts, I say au contraire mo-frair!
I’m still a die hard fan of the printed recipe—whether it’s listed in a favorite cookbook or magazine. And when I’m skimming their pages, that’s usually when inspiration strikes.
This tortellini soup recipe is based on a Tortellini Florentine Soup I saw in Better Homes and Gardens 30-Minute Dinners, one of their many culminated recipe publications I can’t seem to stop myself from buying. And since I had everything on hand (well, almost everything), and the soup can be on the table in 30 minutes, I decided it was a good addition to have in the cooking arsenal.
About the recipe:
I felt like making this soup vegetarian style. In altering the recipe, I added garbanzo beans for protein (the original recipe calls for chicken) and switched out the chicken broth with vegetable broth.
I added another bout of veggies in the form of artichoke hearts. I used frozen artichokes because for a soup like this I feel like they hold their form better. But in a salad, I prefer those packed in water or oil. You could sub either for the frozen, just be sure to drain all of the oil if using artichokes packed in oil.
The original recipe calls for a jar of alfredo sauce. That sounds pretty good, but I didn’t want to add the extra fat, and didn’t have a jar of alfredo sauce in the pantry, so I went with half and half instead. It added a nice creaminess to the broth but didn’t overwhelm the other flavors.
In the original recipe, they cooked the tortellini first in water by themselves. I felt like the broth would give the tortellini more flavor, soaked right in. I was right, but you could do it either way and still have a tasty soup.
- 6 cups vegetable or chicken broth
- 1 9-ounce package refrigerated 3-cheese tortellini
- ½ cup oil-packed sun dried tomatoes, drained and sliced
- 1 15-ounce can garbanzo beans, rinsed and rained
- 8 ounces frozen artichoke hearts (about 2 cups), thawed
- ½ cup half and half
- ¼ teaspoon red pepper flakes
- 2 cups spinach
- Parmesan cheese for garnish
- In a dutch oven or large stock pot, bring the broth to a boil. Add the tortellini and sun dried tomatoes to the broth and cook until the tortellini float to the top, about 3-4 minutes. Reduce the heat and add the garbanzo beans, artichoke hearts, half and half and red pepper flakes and cook for 2-3 minutes or until heated through and the flavors meld. Add spinach and cook 1 minute more or until wilted. Serve immediately topped with grated Parmesan cheese and more red pepper flakes if desired.
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