Dinner tonight was a quick and easy soup. As winter comes to an end, it’s almost too warm in the house to make soup! But with homemade garlic breadsticks, I couldn’t resist.
Italian Tortellini Soup
vegetarian, soy-free, peanut-free, tree nut-free, seed-free, sugar-free, shellfish-oil, fish-free, bean & legume-free
- 1 yellow onion, chopped
- 4 garlic cloves, minced
- 15 oz low-sodium chicken broth
- 2 cups water
- 1 can diced tomatoes, undrained
- 1 package (9 oz) refrigerated cheese tortellini
- 6 oz frozen chopped spinach, thawed
- 1 tsp dried basil
- 1/4 tsp pepper
- 1/4 tsp red pepper flakes
Cook onion in 1 Tbsp olive oil until soft. Add garlic and sauté another 2 minutes. Add broth, water, and tomatoes. Bring to a boil. Stir in tortellini and return to a boil. Reduce heat to a simmer and cook, uncovered, for about 8 minutes until tortellini are tender. Add spinach, basil, pepper, and pepper flakes. Cook 2-3 minutes longer. Serve with garlic breadsticks (recipe below) and enjoy!
Whole Wheat Garlic Breadsticks
I revised this recipe from one I found on For the Love of Cooking; thanks for the great recipe Pam!
- 1 1/2 cup warm water
- 1 Tbsp sugar
- 1 Tbsp fast acting yeast
- 1/2 tsp salt
- 2 cups all-purpose flour
- 2 cups whole wheat flour
- 2 Tbsp butter (I used Earth Balance)
- 1/2 tsp garlic powder
In a large bowl combine water, sugar, and yeast. Let sit for 10 minutes until yeast starts to bubble. Mix in salt and gradually add flour until a ball of dough is formed. Spray bowl with cooking spray, place dough ball in bowl, cover with plastic wrap and allow to rise for 45 minutes until it doubles in size.
Preheat oven to 425*F. Roll dough out on lightly floured countertop. Using a pizza cutter, cut dough into 20 strips. Roll each strip in hands to form a long breadstick, twist ends together and place on a baking sheet. Bake for 10 minutes. Melt butter in microwave and mix with garlic powder. Brush tops of breadsticks with mixture and bake for another minute. Serve immediately of freeze for later meals.