I had filmed this recipe a week ago, but the weather in California today definitely calls for such a heart warming soup. I hope you get to try it and enjoy it as much as I did.
Ingredients
- 2 tbs olive oil
- 2 medium shallots, fine dice
- 2 carrots, peeled and chopped
- 8 ounce brown mushrooms, sliced
- 1/4 cup Sun dried tomato
- 2 tbs. Italian seasoning
- 2 tbs. Flour
- 2 tbs. Tomato paste
- 4 cups Chicken broth
- 3/4 cup heavy cream
- 8 ounce Tortellini, your choice
- A handful of baby spinach
- Salt and black pepper to taste
- Topping: Burrata cheese and a drizzle of olive oil
Instructions
- In a heated heavy pot add the olive oil then 2 shallots with a sprinkle of salt, sauté until almost caramelized add the rest of the vegetables, 2 tablespoons of italian seasoning, some black pepper and give it a stir on medium heat for about 2 minutes.
- Add 2 tablespoons of flour and cook for a minute stirring continuously then add 2 tablespoons of tomato paste and cook for a further 30 seconds.
- Add the broth bring to a boil, cover and let cook on medium until the vegetables are almost tender, add 3/4 cup of heavy cream and let cook for a minute.
- Add 8 ounces of tortellini and cook uncovered according to package, you will notice the broth getting thicker if you need to add more broth or water go ahead.
- Adjust the seasoning add the spinach and cook for another 30 seconds.
- To serve top with burrata, a drizzle of olive oil and freshly cracked black pepper.
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