Well, it’s officially winter here in Winnipeg, with temperatures dipping to -30C with the windchill, but really, that doesn’t mean that we’re not still busy here in the Soup Factory kitchens!
You have a few ways to keep warm, we have our first releases coming out this week, so you can head over to our Soundcloud for a few previews, and while you’re listening to that, you can go ahead and make one of these delicious soups that are some of our favourites here at SFR.
We already have a few recipes posted for our team’s favourite soups with Devious Lifeform’s Minestrone, Short Circuit’s Veggie Borscht and our own resident chef’s first recipe about pairing oranges and tomatoes to make a soup.
But it’s not just our artists who have favourite soups, but I, your social media manager also has a few up her sleeve. This one has become one of my favourites, it’s super easy to make, really filling and delicious.
Spinach Tomato Tortellini Soup
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 onion, diced
- 4 cups chicken broth
- 1 (14.5-ounce) can petite diced tomatoes, undrained
- 1 (9-ounce) package refrigerated three cheese tortellini
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 bay leaf
- Kosher salt and freshly ground black pepper, to taste
- 3 cups baby spinach, chopped
- 2 tablespoons grated Parmesan
- Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
- Whisk in chicken broth, diced tomatoes, tortellini, basil, oregano, bay leaf and 1 cup water; season with salt and pepper, to taste.
- Bring to a boil; reduce heat and simmer until tortellini is cooked through, about 5-6 minutes. Stir in spinach until it begins to wilt, about 2 minutes.
- Serve immediately, garnished with Parmesan.
NOTE: I added a bit more water to give the soup a bit more broth and also added a bit of siracha to give it a bit of a kick to the flavour.