Wednesday Soup: Creamy Tortellini Soup

This one is a Jeanette Original. 100% out of my head.

(Granted, I've learned a lot about making soup over the past couple years. And I relied on a little research to tell me what flavours might go well together.)

Soups tend to work when I make them out of my head. They tend to be somewhat similar, technique-wise, to other soups that I've been making for years, boring, even. But they're pretty much always tasty. Tried and true with a dash of adventure.

(Except for that time I tried mixing a creamy potato soup with a package of onion soup mix and a can of tomato paste. Oh my goodness, that was bad.)

This one was definitely tasty.

In fact, I might make another pot on the weekend. Maybe.


Since this is a Me-Original, I will absolutely share this recipe with you.

Creamy Tortellini Soup


5 tbsp extra virgin (approximate)
1 medium onion, chopped
2 medium carrots, chopped
3 tbsp flour
4 cups chicken broth (or 4 cups water and 4 tsp chicken bouillon powder - this is what I always use. Tried chicken stock and I still prefer my Knorr instant stock mix!)
A handful of roughly chopped spinach (the stuff wilting in your crisper is perfect, as long as it's not too wilty.)
A tsp or so dried parsley
A few handfuls of frozen, cheese-stuffed tortellini

Have you guessed yet that the process of making soup is, for me, very unscripted? Handfuls of this, dashes of that. My best soups are made with what's available in my cupboards, a nearly haphazard process of adding, and mixing, and pondering, and adding a little more. Recipes are nothing more than inspiration.

So. Treat this as that.

Take your onion and throw it into a soup pot with the oil. I never measure my oil. Just make sure the onions aren't burning. Cook until the onion is translucent. If the oil has mostly evaporated away, add a little more. You want there to be some liquid in the bottom of your pot. Add your carrots and stir to mix.

Add the flour. The oil and onions and carrots will all get beautifully coated with the flour. Stir consistently at this point. You don't want your flour to burn to the bottom of the pot, but you do want it to cook.

Slowly add your water or chicken broth, stirring as you pour. Your flour will mix beautifully into the broth, making it deliciously thick and creamy.

Throw in everything else and allow to boil to cook the tortellini and spinach through and bring out the flavour of the parsley.

If extra creaminess is desired, turn down the heat to a simmer and add in half a cup of heavy cream, half and half, or milk. Simmer to heat through and serve! (I skipped this step. We had just got back from the gym... I was feeling healthy.)

Other Soups

Comments

  1. That looks yummy! I am not a huge fan of soups, but my son is. Might have to try making this one for him. Thanks for sharing.

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  2. Mmm this looks great! I am definitely an unscripted cook as well (especially with soups!), somehow the food is always delicious, and that's what counts right?

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  3. Yum!! Your soup looks great! This looks like one of those soups that I could get B to try (he would enjoy the tortellini).

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  4. Absolutely! If you like tortellini, for yourself, just scoop up the tortellini and veggies with a slotted spoon and leave the broth for your son! Best of both worlds?

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  5. It's the best way to have fun with food, I think. Of course, recipes teach... which is how I learned how to do the flour-oil thing... but once learned, there are so many options! Why stick to a recipe? Glad I'm not the only one who fails at following instructions! :)

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  6. Thanks Am! Since I know B is not a fan of meatless food, you could also add some shredded chicken. Or little meatballs, perhaps?

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  7. I really like your blog! I've nominated you for a blog award. Check out my post today for the details.
    Lisa

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  8. YUMM! this sounds amazing (and so easy) - thanks for sharing!

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  9. I made this for my husband tonight and he loved it! Instant smash hit. We plan to make it again in a few days.

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