Chobani yogurt is running a campaign right now called #MadeWithChobani and since I use yogurt on a regular basis in recipes. I was completely inspired to make yet another recipe I could add to this project. I love tomato soup and decided to take it one step further by swapping yogurt for heavy cream as a way of saving calories and adding a bit of protein. The result was just as decadent as the original version along with the added yumminess of little spinach tortellinis. The recipe, Creamy Tomato and Spinach Tortellini Soup. Plus, the colors are sorta Christmasy. Who wouldn’t love that?!
Since we’re welcoming the month of December on a Monday, I figured this would be the perfect time to share some easy, soul-warming soups to kick off the holiday season. I’m definitely in the market for easy recipes this month as I’ve been baking around the clock trying to get ready for the cookie rush. This Creamy Tomato and Spinach Tortellini Soup definitely fits into that category.
If you’re looking for a great stocking stuffer, hostess gift, teacher gift, or just a unique gift in general, check out the Carolina Girl Cooks shop page on my site to see the flavors of Carolina Girl Cooks tea cookies I offer. Your Christmas shopping list may have just gotten a little smaller!
Creamy Tomato and Spinach Tortellini SoupSERVES 6-8 PrintDownload
- 1 24 oz can of crushed tomatoes
- 1 package of spinach tortellini (can use cheese if you prefer)
- 1 cup of Chobani plain greek yogurt
- 1 medium onion, chopped
- 1 clove of garlic
- 2 tsp of dried Italian seasoning
- 2 cups of vegetable or chicken broth
- 1 tsp of sugar (I used coconut sugar)
- 2 Tbsp olive oil
- salt/pepper to taste
- chopped fresh basil for garnish (optional)
- shredded parmesan cheese for garnish (optional)
- In a large soup pot, heat up the olive oil to medium high heat.
- Add the onion, Italian seasoning, a sprinkle of salt and pepper and sauté for about 10 minutes until the onion is soft and translucent.
- Add the garlic and cook for about a minute.
- Next, add the full can of crushed tomatoes, yogurt, broth and sugar. Stir until it's all combined and hot, about 7-10 minutes.
- You can taste test it at this point to see if you need to add any salt or pepper.
- When the soup is hot and just before you want to serve it, add the package of tortellini.
- Cook for another 5 minutes until the tortellini is al dente and serve immediately.
- Top with parmesan cheese and fresh basil before serving if you'd like.