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.
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?
- 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
- 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.
This blog post is sponsored by Swanson®.