Not only did this soup taste incredible, it was so simple to make. It required minimal chopping (just the sun dried tomatoes) and barely any cook time. I made it from start to finish in less than 15 minutes. The soup is comforting and filling and so amazingly good. Enjoy!
Recipe for Cheese Tortellini Soup with Sun Dried Tomato, Artichokes & ChickpeasINGREDIENTS:
7 cups of chicken or vegetable broth (use vegetable to make the soup vegetarian)
3/4 cup of thinly sliced sun dried tomatoes in oil, drained of the oil (reserve 2 tsp.)
1 9 - 10 ounce package of refrigerated cheese-filled tortellinis
2 15-ounce cans of chickpeas, drained
3/4 cup of half and half or light cream
3/4 tsp. of crushed red pepper flakes
Several grinds of freshly ground black pepper
Baby spinach leaves (for topping)
Freshly grated Parmesan cheese (for topping)
Put the broth into a dutch oven and set over high heat. Bring the broth to a boil and then add in the sun dried tomatoes and tortellini. Boil for 5 minutes, then lower the heat to medium low. Add in the chickpeas, artichokes, reserved sun dried tomato oil, half and half, crush red pepper flakes, and freshly ground black pepper. Cook for another 5 minutes.
Ladle soup into bowls. Top each with desired amount of baby spinach leaves and stir. Then top with freshly grated Parmesan cheese. Serve with your favorite crusty bread, if desired.
Recipe makes about 8 servings
Recipe Adapted from: Foodie Crush