I don’t know about where you live, but we have had a major change in weather here in Minnesota. Helloooo winter! With the chilly evenings, I’m naturally craving comfort food – soups, stews, casseroles, you name it.
Today I’m sharing with you a soup that is pure comfort food and not only that but is incredibly quick and easy to make. As in… get-home-from-work-starving quick and easy. We’re talking 30 minutes from hangry to sitting down for dinner. Crisis averted.
First, you start by sautéing up an onion. Then you throw in some sundried tomato pesto. Have you ever had this stuff? Oh my it’s delicious…
If you can’t find it in your grocery store, you could also use jarred sundried tomatoes that are packed in oil. Just be sure to run them through the food processor first to get them pureed.
After you add the sundried tomato pesto then comes the fun part – the Swanson Cream StarterTM, which is a lightly seasoned cream based broth to help move along the cooking process. So no roux making. No adding cornstarch for it to thicken. You simply add the Cream Starter, and there you go – creamy soup.
Once I added the Cream Starter, I added a touch of milk to thin it out a bit, along with cooked tortellini and spinach. Then that’s it… time to sit down and eat!
While simple, the soup gets a TON of flavor from the sundried tomatoes. I loved the cheesy tortellini throughout the creamy soup, and the spinach made me feel better about eating it with a side of bread instead of a salad. Moderation, you know?
Ingredients
- 2 tbsp olive oil
- 1 yellow onion diced
- 1/2 tsp salt
- 1/8 tsp pepper
- 1/4 cup sundried tomato pesto
- 1 container Swanson Cream Starter Traditional or Reduced Fat
- 1 cup milk
- 10 oz cheese tortellini
- 3 cups baby spinach roughly chopped
Instructions
- Cook tortellini according to package.
- While waiting for water to boil/tortellini to cook, add olive oil to large soup pot.
- Add onion and sauté until soft and translucent, 5-7 minutes.
- Season with salt and pepper.
- Add sun-dried tomato pesto and stir well to combine.
- While stirring the onion mixture, slowly stir in Cream Starter and milk.
- Cook for 5 minutes over medium heat, stirring frequently.
- Lastly, add tortellini and spinach, stirring until spinach is wilted.
- Serve into bowls, topped with shredded Parmesan cheese.
- Enjoy!
This blog post is sponsored by Swanson®.
In my mind tortellini soup is just the kind of dish that midwesterners invented to get them through these ridiculous winter months. Michigan got dumped on yesterday too, and this looks like the perfect antidote 🙂
I cannot believe it started so early! Looks like there is a lot of soup in our future 🙂
I am planning on making Tortellini soup this weekend–I may just have to try your version 🙂 Sounds delicious!
Thanks Kristen!
Yum! My husband would love this! Pinning to make for him!
Hope he loves it!
The weather is having some major mood changes here too! It is going to snow tomorrow so this soup is perfect!
I love soup that has tortellini in it! Perfect for these chilly fall evenings!
I saw you guys had quite the winter system move through! We had just a couple inches, but more is on the way tomorrow. Gah! I love tomato soup, and this version looks like a winner. And hangry to sitting at the table in 30 is always a good thing!
It’s finally cold enough in Arizona to eat soup. This looks so good.
I like how you’ve used the tomato pesto and baby spinach in this beautiful soup. NEED that cream starter…what a great idea!
This is beautiful. Soul satisfying, and something I want to make very soon. Happy to see spinach in it too!
It is finally starting to cool off here in Phx…this will be perfect
this is a perfect meal for the family!!
Winter hit us quickly, too and now I’m craving nothing but soup. This one looks so comforting!