As we ease into late fall and winter, we find ourselves entering Soup Season! This particular one was inspired by my mother-in-law and her incredible soup repertoire. It’s a milk based soup with a major veggie infusion and tortellini to add body and a little bit of joy (choy, as she’d say) to each bite.
On the veggie front, we went with onion, spinach, and corn…but not just any corn. Every year, my mother-in-law buys 100-200 fresh picked ears, and we process them all over the course of a Saturday and then fresh freeze to feast on amazing corn all year (some gets processed differently and used for Corn Pudding)…so that’s what we used! While we didn’t use red bell pepper, we normally would add it as well.
No matter which veggies or what quality corn you use, this soup will warm your soul on a cold rainy or snowy day!
Time: 45 Minutes
Ingredients:
- Tortellini
- Vegetable Stock
- Heavy Cream or Milk (your call)
- Corn
- Onion
- Spinach
- Red Bell Pepper (we didn’t use, but we think it would be really good)
- Black Pepper
Method:
- Bring a large pot of water to a boil.
- As your water heats, dice your onion and pepper. Then, melt a little butter in a different pot, and add your onion and pepper, and allow to cook until they soften, and your onions turn opaque.
- Add your tortellini to your boiling water pot, and cook until they’re done.
- Add your corn and spinach, and stir to combine. Allow your spinach to wilt.
- Pour in your vegetable stock and cream (amounts are up to you based on how you thin or thick you like your soup), and bring to a simmer.
- When your tortellini is ready, drain the water, and add your tortellini to your soup pot.
- Crack some black pepper into your soup pot, and simmer until you’re ready to eat.
- Plate (bowl?), devour, and enjoy!
