Tortellini Soup with Crispy Garlic Bread
Tortellini Soup - ultimate comfort meal
Ingredients
- baguette
- olive oil
- garlic
- ground beef
- chili flakes
- dried oregano
- paprika
- garlic powder
- salt
- black pepper
- lemon
- butter
- garlic
- grape tomatoes
- tomato paste
- chicken broth
- half and half
- all-purpose flour
- sun-dried tomatoes
- cream cheese
- Parmesan cheese
- cheese tortellini
- fresh spinach
- fresh basil
- fresh parsley
Method
- 1
Preheat your oven or toaster oven to 400°F (200°C). Slice a baguette into thick, angled pieces. Arrange the slices on a baking sheet.
- 2
Drizzle the bread slices generously with olive oil.
- 3
Toast the bread in the oven for about 5-7 minutes, or until golden brown and crispy.
- 4
Once toasted, rub the surface of each warm bread slice with a whole, peeled garlic clove to infuse it with flavor. Set aside.
- 5
Add a drizzle of olive oil to a large pot or Dutch oven over medium-high heat.
- 6
Add the ground beef to the pot. Season with chili flakes, dried oregano, paprika, salt, garlic powder, and black pepper.
- 7
Use a spoon to break up the meat and cook, stirring occasionally, until it is fully browned. Remove the cooked beef from the pot and set it aside, leaving the drippings in the pot.
- 8
To the same pot, squeeze the juice of half a lemon to deglaze.
- 9
Add butter and allow it to melt. Then, add minced garlic and sauté for about 30 seconds until fragrant.
- 10
Add the halved grape tomatoes and tomato paste. Cook, stirring, for a few minutes until the tomatoes begin to break down.
- 11
Pour in the chicken broth.
- 12
In a separate cup, whisk together the half and half and all-purpose flour until smooth. Pour this mixture into the pot, stirring to combine.
- 13
Add sun-dried tomatoes, cream cheese, and grated Parmesan cheese to the soup. Season with salt and black pepper. Stir until the cheeses are melted and the soup is well-combined.
- 14
Add the cooked ground beef back to the pot, followed by the uncooked tortellini. Stir everything together and let it simmer for about 5-7 minutes, or until the tortellini is cooked through.
- 15
Stir in the chopped fresh spinach, basil, and parsley. Cook for another minute until the spinach has wilted.
- 16
Ladle the hot soup into bowls. Garnish with additional Parmesan cheese, chili flakes, and fresh basil leaves. Serve immediately with the crispy garlic bread on the side for dipping.
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