A Hearty Soup for the People You Love!
It is February! A month which is dedicated to celebrating Presidents and love. I prefer the love part! I love a “hearty” soup! Yes, pun intended! My hubs loves soup he can dig into with his spoon like a hearty meal. The best part about this soup is how easy it is to make. This delicious soup will fill you up without feeling guilt or shame for going back for seconds.
I’m getting back on the wagon of healthy eating, and this is one of those recipes you would think is terrible for you because the word “cream” is in the description, but with a little modification it is pretty healthy and tastes great! I am a strong believer that healthy food doesn’t have to be bland with no flavor.
Also, I shared this recipe last month in my first newsletter. If you would like to receive my newsletter to get “The Scoop” before everyone else about what is coming up for Jesus Glitter you can sign up at www.JesusGlitter.com My subscribers always know the news first!
I hope you enjoy my version of ” My Almost Healthy Version of Creamy Chicken Tortellini Soup.”
Here are the ingredients:
- 2 tablespoons of butter ( I love Kerry Gold Irish Butter)
- 1 onion diced (I use a sweet onion)
- 2 cloves of chopped garlic (Great for keeping colds away)
- 1/2 cup of pureed cauliflower or 1/4 rice flour (gluten free)
- 3 cups or organic vegetable broth or chicken broth ( I used chicken)
- 1 28 oz. can of diced tomatoes drained
- 1 small can of green chilies (If you like a little spark)
- 8 ounces of cheese tortellini
- 1/2 cup of Parmesan Reggiano
- 10 ounces of spinach coarsely chopped ( I didn’t use spinach in this picture because I didn’t have any, so if you don’t like spinach don’t add any)
- 1/2 cup of heavy whipping cream or greek yogurt ( I used a 1/4 cup of each. I thought it was a great compromise) I have also used creamer called Nutpods from Amazon. It is a little pricey, but DELISH if you are cutting back on dairy.
- Salt and Pepper to taste
- Options: Add a dash of cayenne, sprinkle on more parmesan Reggiano, add a few croutons if you like a little crunch
- Melt your butter and saute your onion until tender and clear
- Add garlic ( I love this smell)
- Steam 1-1/2 cups of fresh or frozen cauliflower until it is soft to puree to a half cup or simply add rice flour. (I use my blender stick to puree. It is quick and easy!)
- Add cauliflower or rice flour and cook for another minute
- Add broth, tomatoes, chilies and tortellini cook for time indicated on package for tortellini. Bring to a boil and reduce heat and cook tortellini until tender
- Add the parmesan, let it melt, add spinach (if desired) it will cook down quickly, add your cream and salt and pepper to taste.