RECIPE - New Years Eve Tortellini Soup - Kate Oakes

I'm definitely a soup person this time of year, and while it hasn't been super duper cold, that damp raw weather earlier this month had me surfing around for some new recipes. I stumbled upon a video of a man making what he called New Year's Eve soup and it looked so good I immediately wrote down all the directions in order to make it the next night. I was not disappointed. The tortellini and added protein keep it hearty and the lemon, cayenne pepper and pepper flakes give it a kick. 

The only thing I would do differently next time is make it with one to one and a half lemons and zest rather than two whole. The soup was substantial enough to be a meal. I highly recommend slicing some fresh bread thin and toasted for dipping into the broth.

I would rate this soup 🧦🧦🧦🧦 (four out of four socks!)

Here's the recipe:

• 1 small jar of sun-dried tomatoes
• 1 large yellow onion diced
• 4 shallots peeled and diced
• the zest and juice of two lemons
• salt and pepper to taste
• 1lb of ground protein of beef (or protein of your choice)
• 4 oz tomato paste
• 1tbsp basil
• 1tbsp Italian seasoning
• 1tsp cayenne pepper
• 1tsp red pepper flakes
• 2 cups frozen or fresh spinach
• 1 cup dry white wine
• 32 oz chicken stock
• a small knob of parmesan (about 2")
• fresh tortellini
• heavy cream (about a cup)
• fresh basil and shredded parmesan for garnish

In a large pot, over medium heat, add the oil from the jar/ can of sun-dried tomatoes along with the diced onion, shallots, tomatoes and some salt and pepper. Cook until onions and shallots are becoming tender. 

Add the lemon juice and zest and the ground beef, fry until brown. Add tomato paste, basil, Italian seasoning, cayenne and red pepper and stir. Add the spinach and white wine. Once simmering add chicken stock and parmesan knob. Stir in tortellini and let cook until tender. Once pasta is cooked, add the cream and remove from heat. Stir once more before plating and add plenty of parmesan flakes and fresh basil to garnish.

Enjoy!