Fire Roasted Tomato and Spinach Tortellini Soup

Hey ya’ll! I see your eyes, judging me for not posting for a while. Cut it out. So much has been happening in life and the world! As we know, we’re currently on lockdown across the globe, being safe at home while people, nature and spirits heal and fight off a pandemic. Also, my day job has been quite demanding as some curveballs were thrown at us, which I can’t go into details about. And my personal life has just been an up and down whirlwind. All of that to say, I’M BACK BABY! And I’ve been working in the background, still creating recipes and taking pictures, so expect more regular content from this point forward.

First up in 2020 is this amazing soup I made from things we had in the freezer and pantry during this time inside. This soup is so fast (seriously, like 20 mins start to finish) and full of flavor! It’s also pretty customizable. The version I present here is vegetarian, but I’ll leave two other versions below if you want to add some meat or make it completely vegan. So back to THIS recipe! I’m one of those weird people that loves soup all year around. I don’t care how hot it is outside, if I want a soup, I’m going to get a soup, kinda like with me and ice cream. Weather has no influence on my favorite foods. There’s something about the comfort of a warm bowl and ease of eating that makes it all worthwhile.

If you are a seasonal eater, this is a great one for you because it’s not too heavy, but it’s not a clear summertime broth either. It can accommodate a variety of vegetables to make it appropriate any time of year. And the tortellini give it just enough heartiness without weighing you down as it would in a pasta with a rich sauce. And the layers of flavor with garlic and fire roasted tomatoes really provide your tastebuds with some deliciousness to look forward to in every bite. My secret ingredient here is the dried fennel. Because fennel is used in spice blends for things like Italian Sausage, the herb adds a savoriness to the dish that you would typically find in a soup with sausage. It’s so good, both me and my Dad (one of my Quarantine partners) had 2 bowls! That’s saying a lot, because my dad is not a big eater, but he really enjoyed this.

Ok, let’s get into the recipe, but before we do, here are two modifications you can make on the recipe to add meat or make it completely vegan:

• Vegan: For the vegan version, substitute olive oil for the butter and replace the tortellini with 1 15 oz can of cannellini beans. The beans provide a similar texture in firmness and creaminess to the tortellini
• Italian Sausage: Before sautéing the garlic, add in 8-16oz (1/2 – 1 full pack) of Mild ground Italian Sausage. Cook it until most of the pink is out of it and drain all but about 1 tbsp of oil remains. Continue with the recipe as directed. If you want a kick, go with hot Italian Sausage.

Ok ya’ll. That’s all I’ve got to say about this one! You HAVE to make this one and let me know how it is!!

Don’t forget to tag me in your photos online @lizeeangel or using #lizeeangel. And as always, comment below and please, like, share and follow me on youtube, instagram, twitter, facebook and pinterest!

tortellini soup, healthy food, low calorie

soup, italian, vegetarian

Yield: 6

Author: Nik Manning

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Fire Roasted Tomato and Spinach Tortellini Soup

This soup is light enough for warmer weather but hearty enough to keep you full! Layered with flavors of garlic, fennel, and capped off with fire roasted tomatoes, this recipe is one to keep in your regular rotation. This recipe is vegan, but check out the blog post for a vegan and a with meat version as well!

Prep time: 5 MCook time: 15 MTotal time: 20 M

Ingredients:

• 1 tbsp butter
• 3 cloves garlic, minced
• 1 tbsp Italian seasoning
• 1/2 tbsp dried fennel
• 2 tsp cracked black pepper
• 1 tsp worcestershire
• 1 15 oz can diced fire roasted tomatoes
• 3 cups vegetable stock
• 16 oz cheese tortellini
• 4 cups baby spinach
• Salt to taste
• Parmesan for serving (optional)
• optional:
• up to 1/4 cup heavy cream

Instructions:

How to cook Fire Roasted Tomato and Spinach Tortellini Soup

1. In a pot over medium heat, melt butter. 
2. Add garlic and sauté until just fragrant and light brown, about 1 minute. Be sure not to burn the garlic to avoid a bitter taste in the soup.
3. Next add in Italian seasoning, fennel and black pepper and cook for 1 minute to open up the spices.
4. Add Worcestershire sauce and tomatoes and stir to combine. Reduce heat to medium-low and allow to begin to simmer. 
5. Add stock and bring to a boil. You want the liquid to be in a full boil when adding the tortellini to make sure it is not over cooked and too soft in the end.
6. Add the tortellini and cook for 3 mins. Add the spinach and stir to distribute evenly. Simmer for an additional 2 minutes.
7. For a more creamy soup, add up to 1/4 cup of heavy cream and stir.
8. Remove from heat and serve hot. Top with cracked black pepper and parmesan. Enjoy!

Notes:

Depending on the type of stock you choose, the recipe can lean salty when combined with the tomatoes. Be sure to adjust for salt in the broth before adding the tortellini. That way you will be sure your soup is not too salty.

Calories

288

Fat (grams)

8.3

Net carbs

44.1

Protein (grams)

10.5

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