Spinach Tomato Tortellini Soup

I am not a food photographer, nor while I ever be. I prefer preparing and eating food which is why most of my food photos look like an afterthought. They usually are.

We received the Damn Delicious cookbook as a wedding present last year, and I flipped through it Sunday morning looking for dinner inspiration this week. I’ve been a long devotee of Chungah and her simple, delicious meals. Everything I have prepared from her website has been amazing. I’ve taken her crab artichoke dip to parties many times only to leave with a scraped clean Crockpot. Her cilantro lime chicken is a staple in our dinner menu rotations, and when I’m feeling extra emotional I usually whip up her one pot parmesan pasta.

I’ll forever be indebted to Pinterest for introducing me to her.

Anyway, for Valentine’s Day, I thought it would be nice to try something new. I flipped through her cookbook and came across a recipe for Spinach Tomato Tortellini Soup. We had tortellini while we were in Canada, so cheese-stuff pasta was on my mind.

I’ll be the first to admit I don’t like trying new things sometimes, so going all in on a soup that I had never had before was a little risky. But man, oh man, it was worth it!

The tortellini plumped up in the chicken stock and the tomatoes added a nice punch to the flavor. I always worry about putting greens in soups, but I was pleasantly surprised that I enjoyed it. It added texture so you didn’t feel like you were just slurping broth.

I actually used twice as much tortellini as recommended in the recipe, but I knew I’d have to sturdy it up a bit for Kevin to enjoy it.

In the end, it got a passing grade from him despite my text message warning him if I was asleep when he got home that I couldn’t find the bay leaf and gave up looking for it because I was hungry (don’t worry, I found it eventually).

I can’t wait for leftovers!

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