One thing I love about blogging is the friendly people. Some of the nicest people I know are bloggers! And thanks to Chicago Food Girl and Red Gold Tomatoes, I won a giveaway for Renaissance Girl. Red Gold's marketing team sent me a whole variety of tomatoes, including crushed, cubed, and flavors including cilantro & lime, green chiles, and garlic & olive oil. I'm excited to use this as an excuse to try a bunch of new recipes! My first recipe inspired by my Red Gold Package is spinach tortellini soup. This fabulous recipe from She Wears Many Hats is actually really easy to make, healthy and really delicious.
3 tablespoons olive oil
1 large sweet onion, finely chopped
2 large cloves garlic, minced
2 tablespoons all-purpose flour
2 teaspoons dried basil
2 teaspoons dried thyme
4 cups chicken broth
56 ounces canned crushed tomatoes
2 teaspoons sugar
½ teaspoon kosher salt
½ teaspoon ground black pepper
optional garnish: chopped fresh basil, chives, or dill
In a large pot, heat oil over medium-low heat. Add the onion and cook, stirring occasionally. Add garlic and continue to cook until soft but not browned. Add flour and stir to coat onion and garlic. Add basil, thyme, broth, crushed tomatoes, sugar, salt and pepper. Bring to a simmer and stir. Cover, reduce heat to low and cook for 30 minutes. If you’re okay with a thick soup, skip the next step and enjoy! If you prefer a smooth/pureed soup, allow soup to cool slightly, and use a blender or processor to purée the soup in small batches. Return pureed soup to the pot, then add spinach and tortellini. Serve when spinach is wilted and tortellini is tender. Enjoy!