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Tomato Florentine Tortellini Soup

I love soup!  In fact, everyone at my house loves soup!  It is one of our favorite meals when it’s chilly outside.  And it’s soup weather right now.   Heck, sometimes we have it even when it’s 100° outside too!  We just love soup!  But sometimes we get tired of the same-old-same-old and want to change it up a little bit.

So a few years ago, I found a recipe in a magazine for Tomato Florentine Soup.  I tweaked and tweaked it until bascially the only ingredients from the original soup left were tomatoes and spinach!  It just needed “something.”  Or…..well……..apparently a LOT of somethings! 

But I think I finally have it right!  Wanna make some soup?  Come on!  It’s easy! 

Tomato Florentine Soup

*  2 large cans crushed tomatoes + 2 cans of water

*  2 large cans petite diced tomatoes

*  1 bag frozen seasoning blend mix (or if you’re not lazy like me, you can cut up you own peppers, onions and celery)

*  4 cloves garlic, minced

*  2 Tbsp. Spicy Spaghetti Seasoning (from Sam’s)

*  2 pkg. frozen spinach (thawed and drained)

*  1 pkg. frozen tortellini (or small ravioli)

*  1 rind from parmigianna reggiano cheese (optional)

Combine tomatoes, water, seasoning blend and spices in a large stockpot.  Bring to a boil.  Add spinach and cheese rind.  Simmer 30 minutes.  Bring back to a boil and add tortellini.  Cook until pasta is tender (about another 15 minutes.)  Before serving, remove cheese rind.

Serve hot, topped with grated parmesan or shredded mozzarella cheese.   Or if you’re feeling dangerous…..BOTH!

We like this served with Zesty Garlic Cheese Bread to dunk in it.  This bread is so simple it’s ridiculous!  Get your kids to make the bread while you’re dishing up bowls of the soup!

Zesty Garlic Cheese Bread

*  1 loaf French bread

*  1 stick butter, softened

*  Garlic powder (fresh garlic will burn!)

*  1 pkg. dry Italian Dressing Mix

*  Fresh parsley, chopped or dried parsley flakes

*  1 pkg. shredded mozzarella or pizza cheese

Slice French bread into thick slices.  Spread liberally with butter.  Sprinkle each slice with garlic and Italian dressing mix.  Add a mound of mozzarella cheese and sprinkle with parsley on top.  Bake in a 400° oven until cheese melts.  Don’t turn your back on it because it will burn quickly!

Now dunk that amazing bread in your soup and you’ll think you’re in heaven!

This soup is amazingly versatile!  You could add meat if you like.  Some hot or sweet Italian sausage would be fabulous.  Some spinach and asiago sausage would be great!  Pepperoni would go nicely in it as well.  I think even ground beef would be good to make it a little more hearty.  You could also change up the kind of pasta.  I’ve made it with tiny ravioli pasta when I couldn’t find tortellini around here.  Farfalle (bowtie) pasta would be good too!  Just about anything.  I do recommend using a “stuffed” pasta if you can find it.  But just play around with it and make it your own! 

Stay tuned because I’ll be posting more soup recipes as the weather gets chillier!  There’s nothing like a steaming hot pot of soup to make you feel “at home!”

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3 Responses

  1. This soup sounds sooo good. It has cooled down here alot, but , nothing like it is suppose to be tomorrow night…27 degrees! It was 35 this morning!

  2. ALL I CAN SAY IS “YEEERRRMMMYYY!!!!”

  3. soup for me tonight!!

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