Roasted Tomato, Tortellini, and Spinach Soup
6-8 people
- 5-7 Roma tomatoes, halved
- 1 bulb garlic, separated into cloves and peeled
- 1 tablespoon olive oil
- 2 cups vegetable broth (you can substitute chicken broth)
- 1/2 yellow onion, chopped
- 1/4 cup heavy cream
- 6-10 ounces cheese tortellini, cooked according to directions (I used about one cup, I think)
- 2 cups baby spinach (I used about two handfuls)
- Kosher salt and freshly ground pepper
- Crushed red pepper (to taste)
- Dried Basil and Italian Seasonings (also to taste)
- Smoked Paprika (to taste)
Heat oven to 375 and line a baking sheet with foil. Place halved tomatoes on baking sheet with garlic cloves and gently coat with olive oil and season with kosher salt and pepper. Roast for 20-30 minutes, or until the tomato skins blister and peel off easily. Be sure to flip the tomatoes and garlic after 15-18 minutes of roasting so that they roast evenly. Set aside.
Saute chopped onion in a pot with some olive oil until translucent, then add the tomatoes and garlic. Pour in the vegetable broth and bring to a boil, then reduce to a simmer for 10-20 minutes. Season with salt, crushed red pepper, paprika, basil, and Italian seasonings.
