Find Soup Factory Records’ Executive Chef’s Best and Greatest soup recipes

Keep warm with this…

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

Prep Time 5 minutes – Cook Time 15 minutes – Total Time 20 minutes

 Yield 4 servings
  • 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.



Where’s the soup you say…..

What kind of Soup Factory would we be if we didn’t supply you with tasty ideas on Soups you can make at home? Well we’ve taken this into account as well, and hired ourselves an executive chef, because honestly, everyone needs an executive chef at their disposal do they not? Ian Leatt is a huge fan of soup, a classically trained chef, publisher, world traveler, and all around good guy. I’ve had the privilege of sampling his tasty treats on many occassion, and it brings us here at SFR great joy to bring you his first of many SFR EXCLUSIVE soup recipes. If you want more non-soup recipes, you can head over to his blog, pick up a copy of Smart Biz Magazine around town, or wander down to the Winnipeg James Armstrong Richardson International Airport and grab a copy of The Hub magazine.


Pairing tomatoes and oranges for a scrumptious soup

by ianleatt /



Seasons come and seasons go, and with each one we are treated to a distinctive set of tantalizing flavours. On cold blustery winter Sundays we all enjoy a hot, hearty meal of roast or a rich stew or casserole to keep us warm and cosy inside. Spring has us tasting the first tingly fruit flavours of a new year  and sampling some of the delicate vegetable tastes of that early season. Summer with its vibrant colours and straight-out-of-the-garden salad flavours always delights our palates. These carry us through to fall, and the time of great harvests.

I got a little carried away with tomatoes in the garden this year (mental note for next year, not so many plants), so much so that I have made all my chutneys and my pasta sauces, all ready for the lasagna or cannelloni meals ahead. With an ample amount of tomatoes still on hand, I decided to indulge the gang at the office with a twist on tomato soup, that twist being the tangy flavour of orange wrapped in the warmth of a strong tomato base. Wow! Hearty to say the least!

This luscious dish is easy to prepare. Invite your friends over: there will be plenty to go around.

6 tbsp unsalted butter
1 large onion
1 carrot
3 sticks celery
4 pounds tomatoes
2 quarts chicken stock
1 tsp salt
1 tsp black pepper (ground)
½  tsp baking soda
2 oranges (rind of one orange,    juice of two)
1 cup half and half cream

Melt the butter in a large pot;  peel and chop onion, carrot and celery. Place in the pot and simmer gently. When the onion is clear, add the chicken stock. Bring to a boil and then add the remaining ingredients, except the cream.   Simmer for about an hour, then remove from heat.

Two options here. You can either add the cream and, using a blender, blend the ingredients to a pulp-like consistency, giving a heavy texture to the soup. Serve with croutons and garnish with fresh parsley.

Or you can proceed as above, but after blending pour the soup through a colander and then sieve to give a consommé-type substance. Then garnish with croutons and fresh parsley.

This could be served as a lunch or an appetizer over fresh, warm French bread.