I designed this recipe because I had a large bag of spinach that needed to be used up. I wanted a total "comfort food dish" and spinach paired with my favorite 5 cheese tortellini (we prefer Rana) this dish was a huge hit!! You can add more spice to this dish by using jalapenos in place of poblanos and green chiles but, we like a mild heat. You can even use pepper-jack cheese in place of the cheddar... Enjoy! Diane
Ingredients: 1 (20 ounce) bag of cheese tortellini, refrigerated not frozen 1 (10 ounce) bag fresh spinach, cleaned and destemmed 1 onion, chopped 1 poblano chile, chopped 1 (4 ounce) can roasted green chiles 4 garlic cloves, minced 3 cups chicken broth 1 (14.5 ounce) can fire roasted diced tomatoes 1 cup heavy cream 1/2 tsp Kosher salt 1/4 tsp ground black pepper 3/4 cup cheddar cheese, finely shredded Directions:
Serves 4.
2 Comments
A new soup for the season! Sharing my Tortellini Soup - very easy to make this and pressure can - pop open when needed and add in your tortellini upon heating to eat. You can make this soup with your already canned pantry items (broth, tomatoes, corn) It's also a great soup made fresh! The choice is up to you! Enjoy! Diane
DOUBLE MY RECIPE BELOW IF CANNING: I usually get about 3 Quarts of the soup base when doubling and making to pressure can. Ingredients: 1 tablespoon olive oil 1 cup onion, chopped 1 cup celery, chopped 1 cup carrots, sliced 1 Tablespoon garlic, minced 1 Quart chicken (or vegetable) broth 1 (28 ounce) can diced tomatoes with juices 2 Tablespoons tomato concentrate 1 pint corn, drained 2 Tablespoons Italian seasoning Salt & Pepper, to taste 1 (21 ounce) package cheese tortellini *not added when canning, see note above. Instructions
Kitchen Note: The pasta WILL soak up a lot of the liquid if you don't eat this soup right away, so keep that in mind if you need to reheat it (add more water or broth as needed). I do add in green beans if I am going to can this soup - for added bulk. IF Canning: OMIT adding in the tortellini - you will add that in when opening the soup to heat/eat/serve. When soup is ready for jarring, fill with half solids and half broth to 1" headspace. Can According to NCHFP "Soup" Guideline. https://nchfp.uga.edu/how/can_04/soups.html Serves 4-6. I ran across this recipe earlier in the week and had to give it a try! I am glad I did - the tastes really work well together - the spicy Italian sausage is mellowed a bit by the cream cheese sauce with sweet tomatoes. This recipe make a lot of food! It reheat great and I've frozen some to see how that thaws and reheats too (I'll update this post when that happens) I added some crushed fennel to my dish but, left off the wine for now. I will be trying that next time when I also try a different "pasta" such as Bow Tie! Enjoy ~ Diane Creamy Italian Sausage and Tortellini Ingredients: 1 lb. Italian sausage (bulk, casings removed) 1 can of diced tomatoes with Italian seasoning 1 "family sized" container of cheese tortellini. 1 box frozen spinach, cooked in microwave 1 box (4 cups) chicken broth 1 (8 oz) block of cream cheese 1/2 cup cold water + 2 Tbsp cornstarch dried basil and oregano to taste *crushed fennel, optional *1/4 Cup dry white wine, optional Directions: Brown the Italian sausage in a large heavy pot. If it came in the casings, cut them open and discard the casing. Break the sausage up into small bite sized pieces as you brown it. Once it's no longer pink, dump everything else in. Add the seasoning last, so you can adjust as needed. Give it a nice stir to distribute the cream cheese. It's done when the tortellini are tender and the sauce has reduced and thickened, roughly about 10 - 12 minutes after dumping it all together and bringing back up to a good medium boil. That's it folks! You can't get much simpler than that! Recipe Adapted from: Menu Musings of a Modern American Mom Photo by: Diane Baker for Canning and Cooking at Home |