Creamy Tortellini Soup with Spinach & Mushrooms

Old man winter just isn't giving up so warm hearty meals are still on our weekly menu. This Creamy Tortellini Soup with Spinach & Mushrooms makes it to our table quite often. Even in the spring and summer months because it is made in the slow cooker and can be left to cook until the last hour when you need to add the tortellini.  Serve with warm crusty bread to make a prefect easy week night meal for your family.

 

Creamy Tortellini Soup with Spinach & Mushrooms ...

Ingredients:

1  1.8- ounce envelope white sauce mix (I made my own - see recipe below)
4  cups water (If making your own white sauce, use only 2 cups)
14 ounces vegetable or chicken broth
1-1/2  cups sliced mushrooms
1/2  cup chopped onion
3  cloves garlic, minced 
1  tsp. dried basil
1/4  tsp. salt
1/8  tsp. cayenne pepper
1  7- to 8-ounce package dried cheese tortellini (may use 20oz of frozen)
1  12- ounce can evaporated milk 
6  cups fresh baby spinach leaves or torn spinach
Ground black pepper (optional)
Finely shredded Parmesan cheese (optional)

Directions:

Place dry white sauce mix in a 3-1/2- or 4-quart slow cooker. Gradually add the water to the white sauce mix ** (Note: if making your own white sauce, add only 2 cups of water to your slow cooker), stirring until smooth.. Stir in broth, mushrooms, onion, garlic, basil, salt, oregano, and cayenne pepper. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.

Stir in dried tortellini. Cover and cook on low-heat setting for 1 hour more or high-heat setting for 45 minutes more. Watch to make sure the tortellini do not over cook.

Stir in evaporated milk and fresh spinach. If desired, sprinkle individual servings with black pepper and Parmesan cheese. Makes 4 servings.

White Sauce: 

1. In a small, heavy saucepan, melt 2 tablespoons of butter over low heat.
2. Blend 4 tablespoons of flour into the melted butter.
3. Add 1/4 teaspoon of salt.
4. Cook over low heat, stirring, for 2 to 3 minutes.
5. Slowly add 2 cups of skim milk, stirring constantly.
6. Continue cooking slowly until smooth and thickened.

Tomato Soup with Grilled Cheese Croutons

I adapted this recipe from Ina Garten's recipe. It's awesome! However, I did find I like a few less less onions, a bit less garlic, and a touch of sugar. So I changed the tomato soup recipe a bit to my liking. The grilled cheese croutons - oh my - they are perfect! So follow her recipe exactly.

Tomato Soup Recipe:

Ingredients:

• 2 Tbs. extra-virgin olive oil
• 1 Tbs. unsalted butter
• 1 large sweet onion, finely chopped (about 3/4 cup)
• 1 large clove garlic, smashed, peeled and minced
• 4 cups chicken broth (I used Wegmans  Organic Chicken Broth)
• 28-oz. can crushed tomatoes (I used 1/2 Wegmans Crushed Tomatoes and 1/2 Tuttorosso Crushed Tomatoes with Basil)
• 1 tsp. sugar (you can omit, or add more or less)
• 1 pinch saffron
• 1/2 cup heavy cream

Directions:

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onions and cook over medium-low heat for 15 minutes, stirring occasionally, until translucent. Add the garlic and cook for 1 more minute. Stir in the chicken stock, tomatoes, saffron, 2 teaspoons salt (you may want more or less), 1 teaspoon pepper, and 1 teaspoon sugar. At this point I used my hand Immersion blender to emulsify and blend until smooth. Bring the soup to a boil, then lower the heat and simmer for 15 minutes.  Stir in the cream, return the soup to a simmer and cook for 10 more minutes, stirring frequently.

Grilled Cheese Croutons

Ingredients:

• 4 (1/2-inch-thick) slices country white bread
• 2 tablespoons unsalted butter, softened (or melted)
• 4 ounces Gruyere cheese, grated

Directions:
Heat a panini grill or medium size pan. Place the four slices of bread on a cutting board and brush lightly with the melted butter (or spread softened butter on slices).Turn the slices over and pile Gruyere on two of the slices. Place the remaining two slices of bread on top of the Gruyere, buttered sides up.

Grill the sandwiches on the panini grill for about 5 minutes, until nicely browned. Place on a cutting board, allow to rest for 1 minute and cut into 1-inch cubes.

 Country White Bread, Butter, and Gruyere Cheese...

 Grill the sandwiches...

 Place on a cutting board and let cool a minute. Cut into 1-inch cubes..

I skewered the croutons for serving. This way your guests can place their own croutons on the soup or just munch on the little cubes of gooey yumminess!

Stay Warm! 

~Enjoy!