Soups – Meal Planning Central

Creamy Parmesan Tomato and Spinach Tortellini Soup

Course Soups

Ingredients

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 vegetable broth or 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)

Instructions

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 from heat before adding the basil.
Option: Puree some or all of the diced tomatoes. (I like to puree half of them.)
Option: Add 2 cups of cooked and shredded chicken or 8 ounces of cooked Italian sausage to make it even heartier.

Creamy Parmesan Tomato and Spinach Tortellini Soup

Course Soup

Cuisine American

Keyword Soup, Tortellini

Servings

Ingredients

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 vegetable broth or 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)

Instructions

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 from heat before adding the basil.

Notes

Option: Puree some or all of the diced tomatoes. (I like to puree half of them.)
Option: Add 2 cups of cooked and shredded chicken or 8 ounces of cooked Italian sausage to make it even heartier.

Old Fashioned Vegetable Soup

OLD FASHIONED VEGETABLE SOUP

Course Soup

Ingredients

Approximately 4-pound chuck or round beef roast
2 quarts water
1 tablespoon sea salt or to taste
1 tablespoon ground black pepper or to taste
2 large bay leaves
3 cups diced carrots
3 cups diced celery
3 cups fresh green beans cut
3 cups diced potatoes
3 cups diced tomatoes
3 cups diced cabbage
1 cup diced onions
1 cup fresh sweet corn
1 cup preservative-free kidney beans
Pinch of garlic
Pinch of sugar

Instructions

Place 4-pound chuck or round beef roast, water, salt, pepper, and bay leaves in a crock-pot for 8 hours on the lowest setting.
Separate roast from the broth and removed the bay leaves. Using a fat separator, strain the broth and remove excess fat and drippings, place broth in a stockpot.
Using two forks, shred beef.
Over medium heat, bring beef broth to a low boil.
Add vegetables, beans, garlic, and sugar.
Optional: add more salt and pepper to taste
Simmer until vegetables are tender when poked with a fork.
Add shredded beef, simmer until beef is hot.
Serve.
Refrigerate or freeze leftovers.