WHW {#79}: A Yummy Recipe!

Happy Wednesday! Half way through the week and hopefully feeling good!

I'm still trying to kick this cold...it feels like it's on its way out, thankfully, so here's hoping it's gone by Friday. I have a massage scheduled today after work which can only be a good thing, right?

Anyway, I thought I'd show you what's been hap-"pinning" in my kitchen this week, with a new recipe that I tried on Monday and it did not disappoint!

If you don't know it by now, I'm semi obsessed with soups this season. Almost every week I have some form of soup or chili on the menu and this week was no exception. I found a recipe that is a twist on the tomato based tortellini soup and uses another favorite of mine: spinach and artichokes!

~Creamy Spinach Artichoke Tortellini Soup~

What You Need:

~2 Tbsp butter

~1 small onion, diced 

~1.5 tsp minced garlic (or 3 cloves minced)

~1/4 tsp crushed red pepper flakes

~1/4 C flour

~6 Cups vegetable or chicken broth (I used chicken because we had it)

~12 oz tortellini (I tried out the dry kind from Target and it was yum!)

~14 oz can quartered artichoke hearts, drained and chopped

~2 C. baby spinach, chopped

~1/2 C heavy cream

~salt/pepper

~shredded Parmesan cheese for topping

What You Do:

1. Melt the butter in a large soup pot, then add the onion and season with salt and pepper. Saute until softened.

2. Add in the garlic and red pepper flakes and cook for about 30 seconds.

3. Add in the flour and mix together, cooking for about another 2 minutes.

4. Slowly whisk in the vegetable (or chicken) broth, and then bring to a boil. Once boiling, add in the tortellini and cook according to package directions.

5. Once cooked, add in the spinach and the artichokes, stirring to wilt to spinach.

6. Turn heat down to low and add in the heavy cream. Mix well. Then remove the pot from the heat and add in salt and pepper to taste.

Serve it up in a bowl and top with the parmesan cheese. And then enjoy every last little bite!

This one has a tiny bit of a kick due to the red pepper flakes. It's not bad, but if you're making for kids, or you don't like any heat, just omit the step with the red pepper flakes.

This made us 4 servings (and a little extra). I will warn you that the leftovers tend to be less soupy and more pasta-like since the tortellini soaks up the soup overnight. It was still good, it just wasn't soupy the next day for lunch.

Now it's your turn to link up with Jessi and I to share what's hap-"pinning" with you!