Monday, December 2, 2013

Creamy Tomato Tortellini Soup

All I seem to want to do lately is make soup.  When it's chilly and /or rainy, it is the one thing I feel that I could eat almost every night.  It fills me up and warms me from head to toe.  It's the perfect food no matter what ingredients are blended together.

In the recipe below, I used regular cheese tortellini because that is all I could find. I do think the mini tortellini would have been more appetizing and easier to eat.

And I decided that you probably don't need to see pictures of the ingredients anymore, so I won't bore you with those unless there is something unusual that I feel you absolutely need to see!! :)  I hope that makes the sharing a little easier.

I am also trying to get in my crafting mode again . The mojo just has not been there, but I am making a concerted effort the next few days to create some cards. Tis the season to get in the card making mood no matter what the occasion! So stay tuned for cards to come.... I hope! In the meantime, enjoy some great tasting, tummy satisfying soup!


CREAMY TOMATO TORTELLINI SOUP

Loosely adapted from Creamy Tomato Orzo Soup/ Two Peas and Their Pod

1 T. garlic olive oil
1/2 c. chopped shallots (2 medium sized)
3 cloves garlic , minced
2 bay leaves
1 - 15 oz. can diced tomatoes (I love to used the petite cut)
6 Roma tomatoes, diced
1/4 c. chopped fresh basil
2 tsp. Borsari seasoning (King Arthur)
1 pkg. fresh cheese tortellini, cooked and drained
8 oz. plain Greek yogurt (I like Yoskos)
shaved Parmesan cheese
chopped fresh chives for garnish, optional

In a large saucepan, heat the olive oil over medium heat and saute the shallots and garlic until tender, about 5 minutes.  Stir in the bay leaves.

Add the canned tomatoes and chopped Roma tomatoes.  Add the fresh basil and Borsari (or salt and pepper to taste) and simmer for 15-20 minutes or until the fresh tomatoes have softened.


Ingredients simmering before the yogurt and blending...


Remove the bay leaves.  Either blend the soup with an immersion blender or pour into a blender and puree.  I used an immersion blender and left a few chunks of tomato for the texture.  Stir in the tortellini to heat and fold in the Greek yogurt.


This WAS blended but I left some chunks on purpose because I like the texture...


Sprinkle with chopped chives and enjoy. Very filling and healthy too!

I served with Special K multigrain crackers. They are very low calorie and filling as well!


The finished product in better lighting!


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I am a mother to three and Grammy to two beautiful granddaughters and one very handsome little grandson.  Was born and raised in southern California and am happy to call it home.  I fill my days with volunteer work, paper crafting, needlework of all kinds and cooking and baking.   I am blessed with wonderful family and friends who fill my heart on a daily basis.