The Secret Recipe Club:
Creamy Tortellini, Mushroom and Spinach Soup
Here we go again, another Secret Recipe Club reveal day, and another amazing blog discovery with lots of new recipes. My secret partner for June was Laura from A Healthy Jalapeño blog, who has the most delicious recipes, with lots of spice and jalapeños of course! Laura started blogging to share all the fun she had in the kitchen, and her hobby has become part of her and that is very obvious when you read her blog, as she posts the most amazing selection of recipes with stunning images. She just got married and her husband is in the US Army. She loves football, her dogs, going camping, Christmas, the lake in the summer and cooking. If you want to read more about her, here’s a link to her page: About Laura.
It was very difficult to decide what to make from Laura’s list of recipes – there was a diverse and interesting selection; Beer Braised Chorizo Tostada’s, Asparagus and Bacon Eggs Benedict, Light Spinach Breakfast Squares and Summer’s Cookout Pasta Salad were just a few recipes that caught my attention, as well as Fresh Strawberry Yogurt Cake. But, it was Laura’s Creamy Tortellini, Mushroom and Spinach Soup that I eventually made for my recipe pick. Laura’s recipe is made in the slow cooker, but, I made mine on top of the stove in a normal saucepan.
I also made a few other changes, based on what ingredients I had to hand, so I didn’t use white sauce mix ( I made my own), canned vegetable broth (I used Marigold Swiss bouillon), evaporated milk (I used normal milk) and I also had to use chopped frozen spinach, as I didn’t have any fresh spinach. All of my substitutes worked just fine however, and we both loved this recipe, the combination of ingredients was really delicious. I made mine more “stew” like than “soup” like, and I also added some toasted walnuts as I adore nuts with pasta, spinach and cheese.
Laura’s recipe is such a lovely way to “dress up” dried pasta such as tortellini, and I will certainly make this in the slow cooker next time I cook this. Instead of grated Parmesan cheese, I used fresh cheese and served the pasta with Parmesan shavings – as well as fresh basil as a garnish. Laura’s original recipe is below, if you do try her recipe, make sure you link back to her blog and give her credit! I hope you enjoy her recipe, as much as we did, that’s all for today, see you later, Karen
1 1 1/2 – 2 ounce envelope white sauce mix
3 cups water
1 14 ounce can vegetable broth
1 1/2 cups sliced fresh mushrooms
1 onion, chopped
3 cloves garlic, minced
1/2 tsp dried basil, crushed
1/4 tsp salt
1/4 tsp dried oregano, crushed
1/2 tsp cayenne pepper
1 7 – 8 ounce package dried cheese tortellini (about 2 cups)
1 12 ounce can evaporated milk
6 cups fresh baby spinach leaves or torn spinach
Ground black pepper (optional)
Finely shredded Parmesan cheese (optional)
Photos by A Healthy Jalapeño
As well as making this pasta dish for the Secret Recipe Club, I am also submitting this to Tinned Tomatoes challenge Pasta Please, which is being hosted by me this month here: Pasta Please goes NUTS! Pasta Cooking Challenge for June – Pasta Please #6 As the theme is NUTS