Tortellini Soup with Artichokes


Soup. It’s what’s for dinner.  Nothing beats soup on a cold day, and here in New York we’ve been experiencing lots of cold weather!  In honor of National Homemade Soup Day, we are sharing this recipe for Tortellini Soup with Artichokes.  To be honest, the kids did not enjoy this soup.  We think there were too many ingredients in it that they didn’t like.  We were happy enough with them eating the tortellini and the accompanying bread.  Since the adults enjoyed it a lot, we thought it was worth sharing!

Tortellini Soup with Artichokes
Recipe adapted from foodiecrush

6 cups vegetable broth
16 oz. package frozen tortellini
1/2 cup sundried tomatoes, chopped
15 oz. can chick peas, rinsed and drained
15 oz. can artichoke hearts, chopped
1/2 cup half-and-half
1/4 teaspoon red pepper flakes
2 cups baby spinach

1.  Pour broth into a Dutch oven or stock pot and bring to a boil.

2.  Add the tortellini and sun dried tomatoes, cooking until the tortellini float to the top, approximately 3-4 minutes.

3.  Reduce the heat to low and add the chick peas through red pepper flakes, cooking for 2-3 minutes.

4.  Add the spinach and cook until wilted.


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