Thursday, April 12, 2012

Creamy Tortellini Soup

Man, this soup was good! I was taking a chance since I knew Handsome isn't crazy about spinach or alfredo type sauces, but it paid off in this case. The flavors blended incredibly well and I found myself craving more even after I was full. Despite the chopping prep that's needed, the soup came together really easily and quickly. I keep diced ham in the freezer, and I added it straight from the bag, still frozen. This could also be easily adapted to a meatless meal by omitting the ham, using veggie broth, and maybe adding a can of navy or cannellini  (white kidney) beans.

Creamy Tortellini Soup

2 tablespoons olive oil
1 tablespoon butter
1/2 shallot, chopped

1 garlic clove, chopped
1 cup diced ham
1 teaspoon each chopped fresh thyme and rosemary
1 tablespoon chopped parsley
1/8 teaspoon pepper
3 tablespoon flour
4 cups chicken broth
1 - 9 ounce package fresh cheese tortellini
3 cups fresh spinach, chopped
1/4 cup heavy cream
Parmesan cheese, shredded

In a large saucepan, saute the shallot, garlic and ham in the olive oil and butter until the ham begins to crisp and the shallots are translucent. Stir in the herbs and pepper; cook for one minute. Whisk in the flour; cook and continue whisking for 3-4 minutes. Gradually add in the chicken broth, stirring constantly. Bring to a boil and add the tortellini. Cook for 5 minutes, then stir in the spinach and cream. Heat through and serve with Parmesan cheese.

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