I’m just going to tell you the truth. I cannot stand most soups unless I make them. There’s something about me making food I otherwise don’t like that really makes me like the food. But soups are something that I have a hard time with. Soups are all of these foods mixed together in a pot and they just sit there together, soaking, taking on each other’s flavors that normally wouldn’t happen. But now that I have children, I’m trying really hard to stop being picky and just enjoying the foods in front of me.
Hence, one night I made this Creamy Cheesy Tortellini Soup recipe. It had been hovering at about 20 degrees Fahrenheit with wind and we were about to go into that weather for at least an hour and “enjoy” being outside. (Spoiler: we didn’t “enjoy” it much at all.) However, I love tortellini and I love cheese and I love anything creamy so I thought this would be the perfect soup.
Well, unfortunately, I made the recipe wrong and this was the most salty food I have ever tasted in my whole life. It was absolutely dreadful. On top of that, I forgot to add the tomatoes! But my kind family ate it anyway. I’m not sure why, but that’s how you know that you’re loved.
We ended up going to a local park to view some holiday lights, eat some fresh doughnuts, and take a carriage ride. The experience was great but I don’t know if I’d do it again. Let’s say it’s like Arizona weather where it would be somewhere around 70 degrees Fahrenheit, I’d do it in a heartbeat. Fifty degrees lower than that is a little out of control though, right?!
- 3 tablespoons butter
- 1/3 cup flour
- 1/2 cup onion chopped
- 2 cloves garlic minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 (14.5 oz) can diced tomatoes
- 1 (16 oz) bag cheese tortellini
- 2 cups spinach leaves washed and drained
- 1 1/2 cups cheddar cheese shredded
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- Melt butter in pan over medium heat. Add in onion and garlic and cook for about 1 minute or until cooked. Then mix in flour and cook for 1-2 more minutes.
- Stir in chicken broth and cook for about 5 minutes.
- Add heavy cream, tomatoes, and tortellini and cook until tortellini is heated through and the soup has thickened.
- Add in spinach leaves, cheddar cheese, basil, oregano, and salt and stir until cheese is melted.
