Weekend Cooking: Tortellini Soup

I have been seeing several recipes for Tortellini Soup as of late and wanted to give it a try. I was going to make a healthier version that consisted only of tortellini, tomatoes, spinach, and a chicken broth base but then I came across this version in the 2012 Mixing Bowl magazine, a special interest publication from Better Homes and Gardens.

 

This version incorporates Alfredo sauce, chicken and cheese in addition to the tomatoes, fresh spinach and chicken broth. I used a jar of sun-dried tomato alfredo instead of the regular version for a little extra flavor but you could make your own alfredo sauce if you prefer your version to store bought. The amount of sauce you make will be dependent on how many servings you want.

First, boil your tortellini according to the package directions. Next, heat the alfredo sauce and broth on the stove. Adding the broth to make the soup the consistency you prefer. Bring to a boil, then toss in some pre-cooked shredded chicken and tomatoes. Finally, toss in your fresh spinach for a few minutes. Finally, combine the tortellini with the sauce mixture and sprinkle on some extra cheese if you so desire.

This was a great way to serve tortellini in a different fashion and it was a perfect cold weather, comfort food dish.

Enjoy!

 

This post is linked up to Weekend Cooking, a weekly meme hosted by Beth at Beth Fish Reads.

Happy Cooking!
Rebecca

Weekend Cooking: Butternut Squash Soup with Roasted Red Pepper Puree

I came across Campbell's Butternut Squash soup at the grocery store and was excited to try it because I love butternut squash. I wanted to make it more hearty to serve as a meal so I tossed in some extra ingredients that took this soup from simple to gourmet with little effort.

Into the pot went the soup, a can on cannellini beans, some pre-cooked and shredded chicken, a little bit of chicken stock and some dried thyme. After heating in the oven at 350 degrees for about an hour, I removed the soup and stirred in some white cheddar cheese.

Finally, I topped it off with a roasted red pepper puree recipe that I found online. I used jarred roasted red peppers for ease. Just toss some peppers, a little olive oil, some minced garlic and some crushed red pepper flakes in to the food processor and blend. Then, just stir into your soup.

This soup turned out as one of my favorites. I was very pleased with how it all came together and definitely want to make it again. It was the perfect comfort dish to for a cold, winter day.

Happy Cooking!

Rebecca

This post is linked up to Weekend Cooking, a weekly meme hosted by Beth at Beth Fish Reads.