Category Soups

Creamy Parmesan Tomato and Spinach Tortellini Soup

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 ...
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Creamy Parmesan Tomato and Spinach Tortellini Soup

Creamy Parmesan Tomato and Spinach Tortellini Soup

Course Soup
Cuisine American
Keyword Soup, Tortellini
Servings 4

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 m...
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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...
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