Spinach and Tortellini Soup

An easy dinner of creamy tomato soup packed with spinach and cheese tortellini to keep you warm on a cold night.

The weather has turned cold and rather windy lately. And although I could eat and do eat soup all year round lately it is the only thing I want to have in front of me come meal time. 

I made a similar version of this soup several years ago. The difference is the older soup is more broth based with chunks of tomato. This soup uses crushed tomatoes so its thicker and almost creamy. 

I try to get as many vegetables as possible into my diet but I haven't really wanted them lately. This soup though is packed full of spinach. Plus you get the carbs from the pasta and protein from the cheese. It is filling and good for you.  A win, win in my books.  

The soup comes together so easily and the recipe is made of all pantry staples. Its the perfect "I don't know what to have for dinner" dinner. 

Spinach and Tortellini Soup

by Emily Morris, adapted from How Sweet It Is

Prep Time: 20 minutes

Cook Time: 5 minutes

Keywords: saute soup/stew pasta spinach

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Ingredients (serves 6-8)

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 sweet onion, diced
• 2 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 teaspoon fresh basil, minced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons tomato paste
• 12 ounces fresh spinach
• 1 (28-ounce) can crushed tomatoes
• 2 1/2 cups vegetable or chicken stock
• 12 ounces cheese tortellini
• 1/3 cup freshly grated parmigiano-regianno cheese

Instructions

In a large soup pot over medium-low heat add the olive oil and butter. Once the butter has melted, add the onion. Cook until softened, stirring occasionally about 5 minutes.

Add in the garlic, paprika, basil, salt, pepper and tomato paste. Stir until combined and cook for 5 more minutes.

Add in the fresh spinach, stirring continuously until it begins to wilt. Add the crushed tomatoes and stock.

Increase the heat and bring the soup to a high simmer for 5 minutes, uncovered.

Add in the tortellini and cook according to the directions on the package, no more than 5 minutes.

Stir in the freshly grated cheese right before serving.

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Spinach Pull Apart Bread

Spinach and cheese dough stacked to form a loaf are baked together for a foolproof appetizer perfect for any party.
 

Everyone always asks how Mr. J and I do it with our crazy schedules. To be honest, I don't really either. We just do. It is our lives.  We don't like being apart and we miss each other but it is what it is.

Then we go a stretch where we are both home. We get things done. We have fun. Life is good.  Of course another trip is pretty much always around the corner.  For me, that is the hardest part.

The last four days have been so wonderful.  Yes, my parents came last week but we really didn't do anything exceptional. We just lived life and enjoyed ourselves and simple pleasures. 

I think that is what this bread is all about. I whipped it up late at night for a work celebration last week. It is pull apart bread using crescent roll dough for Pillsbury.  I mixed up a filling using frozen chopped spinach, cream cheese, some salad dressing and spices. You roll out the dough, spread the filling, slice and stack the dough. Easy peasy.

Spinach Pull Apart Bread

by Emily Morris

Prep Time: 20 minues

Cook Time: 40 minutes

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Ingredients (serves 8)

• 1 1/2 teaspoons Garlic Salt
• 1 package (8 oz) cream cheese, softened
• 1/4 cup Parmesan salad dressing
• 1/4 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese (2 oz)
• 1 box frozen chopped spinach, thawed, squeezed to drain and finely chopped
• 1/2 teaspoon Basil Leaves,
• 1/4 teaspoon Black Pepper
• 2 cans (8 oz each) Pillsbury® refrigerated garlic butter crescent dinner rolls (16 rolls)
• 1 cup marinara sauce, heated, if desired

Instructions

Heat oven to 350°F. Spray 9 inch loaf pan generously with non-stick cooking spray.

In medium bowl, mix cream cheese, dressing, Parmesan cheese, 1/4 cup of mozzarella cheese, spinach, basil, garlic powder and pepper until blended; set aside.

Unroll one tube crescent dough. Using a rolling pin gently roll out dough to press together separate triangles into one piece. Spoon 1/2 of spinach mixture onto dough and spread evenly. Cut the rectangle into 8 smaller rectangles and stack loosely on top of each other.

Repeat with other tube of crescent dough. 

Place both stacks in loaf pan. The two stacks will not fill the pan completely but the dough will expand when baking.

Roll each ball in butter mixture; layer in pan. Bake 20 minutes then remove and top with remaining 1/4 cup of mozzarella cheese. Bake for 20-25 more minutes or until golden brown. 

Cool 5 minutes and remove pan. Cool 10 minutes longer. Serve warm with marinara sauce.

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Quiche Lorraine featuring Kaltbach Cave-Aged Le Gruyère Switzerland AOC

Studying abroad in France I ate cheese and bread a lot. This combination was readily available, cheap and oh so delicious.  And although I loved the creamy soft cheeses of France, I really loved the Swiss Gruyère and Emmentaler.  As you can imagine this was to the dismay of my French family. They just shook their heads and tsk, tsked me. 

When Emmi Roth asked me to sample some of their Kaltbach Cave-aged Le Gruyère I didn't hesitate to say yes.  

Quiche is something I don't make nearly as often as I should. If you buy store bought pie crust, quiche is very simple to put together and can be extremely versatile in flavor. The key to a good quiche is good add ins. One quiche made for dinner leaves leftovers lasting several days after.

This Quiche Lorraine was particularly flavorful with the aged Gruyère from Emmi Roth. It melted smoothly throughout the quiche, leaving a nutty taste in your mouth.. Mr. J insisted I add bacon as well. 

The richness was cut by using milk instead of cream and the addition of spinach. I absolutely had to add a bit of green.

So the next time you are contemplating what to make for dinner go for a quiche.

Disclaimer: I was given a sample of Emmi Roth USA Kaltbach Cave-aged Le Gruyère cheese for this post but all opinions are 100% my own.

Quiche Lorraine

by Emily Morris

Prep Time: 10 minutes

Cook Time: 45 minutes

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Ingredients (serves 8)

• 1 unbaked pie crust, 9 inch round
• 4 slices bacon, cut into 1 inch piece
• 1/2 cup chopped onion
• 1 8 oz package frozen chopped spinach, thawed
• Salt and freshly ground black pepper to taste
• 1 pinch nutmeg, or more to taste
• 7 eggs
• 1 1/2 cup milk
• 1 tsp chopped fresh thyme
• 6 oz Kaltbach Cave-aged Le Gruyère

Instructions

Preheat oven to 350° F.

Cook bacon in a skillet over medium heat until browned and cooked through, 8 to 10 minutes. Remove from pan and drain.

Blot out some of the oil from the skillet, leaving 1 to 2 teaspoons. Onion, salt, and black pepper. Cook and stir until tender and browned, 5 to 7 minutes, then add spinach. Mix together and set aside.

Whisk eggs and milk together in a large bowl. Add thyme and nutmeg. Stir to combine.

Place the pie crust in a pie tin and crimp the edges. Put spinach and onion mixture on the bottom of a pie pan. Top with 1/2 cooked bacon and 1/2 Kaltbach Le Gruyère cheese. Ladle in half the egg mixture. Gently use your fingers to incorporate the egg mixture with the spinach and onion mixture. Top with the remaining cheese and bacon.

Bake for 40 to 45 minutes, or until the custard is golden brown, puffed, and set yet still slightly wiggly in the center.

Allow to cool slightly before serving.

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Breaded Chicken with Spinach and Mushrooms

Fact: Michigan is cold and snowy.


Fact: Rental Car people should not take your bags out of the car for you.


Fact: Lattes with soy milk save the day.

I had to make a trip to Michigan this week.  The trip was not unexpected but the purpose was.  I find changes like this are never a good thing.   


I wasn't planning on posting this recipe just because the pictures weren't all that great.  Plus the colors are not visually appealing.  Lots of white.  Blah!  The food itself though is quite tasty. This was another recipe from the HelloFresh delivery.  We plan on making it again, especially the spinach and mushrooms side.

Breaded Chicken with Spinach and Mushrooms

by Emily Morris, HelloFresh

Prep Time: 15 minutes

Cook Time: 30 minutes

Keywords: bake entree chicken spinach

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Ingredients (serves 2)

• 2 chicken breasts
• 3 oz mushrooms
• 1/4 cup onion, diced
• 2 Yukon potatoes
• 1 clove garlic
• 1 cup spinach
• 1 Tbsp mayo
• 1 Tbsp sour cream
• 1/4 cup panko bread crumbs
• 1 Tbsp white wine vinegar
• 2 Tbsp olive oil
• 4 Tbsp butter

Instructions

Preheat oven to 400 degrees. Cut potatoes in half, wrap each piece in foil and place in oven. Bake until tender, about 30 minutes.

Coat shallow baking dish with 1 Tbsp of oil and set aside. Chop the onion, mince the garlic, and slice the mushrooms. Remove steam from the spinach.

Melt 2 Tbsp of butter in a small pot over medium heat and then remove from the heat and mix into the Panko bread crumbs. Coat chicken with mayo (I used plain yogurt for mine) and season with salt and pepper. Press the panko mixture into both sides of chicken. Place into the prepared baking dish and bake for 20 minutes or until the chicken is golden brown and no longer pink in the center.

Heat 1 Tbsp of oil in a saute pan over medium high heat. Add the mushrooms, onion, garlic, vinegar, and season with salt and pepper. Cook and stir about 5 minutes until onion is softened. Add the spinach and cook until wilted. Add sour cream to dish and stir until combined. Adjust seasoning to taste.

Remove potatoes from oven and discard the foil. Add half a Tbsp of butter to each top and season with salt and pepper.

Spoon the spinach mixture evenly onto 2 plates. Top with the chicken breast and serve the potatoes on the side of each plate.

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Spinach Artichoke Dip

Saturday and Sunday were perfect fall days.  It was bright sunny outside.  The leaves were all shades of reds, oranges, and yellows.  Beautiful!

I kept thinking that this would be time for a family football game in the backyard.  This plan had some flaws.  We don't have a backyard.  Both our families live very far away.  I don't even think we own a football.

Instead we got some ice cream.  Apparently while in Alaska Mr. J started craving ice cream.  You know it is perfectly normal to have ice cream craving while traveling in locations where the high for the day is 20 degrees.

After ice cream I made dip.  I figured dip could be consumed while watching football on TV.  Almost the same thing.  I didn't really watch any football.

This would also be the most perfect dip for any holiday celebration in the coming months.  It can easily be made ahead of time and put in the oven right before the guest arrive. 

Spinach Artichoke Dip

by Emily Morris

Prep Time: 10 minutes

Cook Time: 30 minutes

Keywords: bake appetizer spinach

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Ingredients (serves 12)

• 1 (14-ounce) can artichoke hearts, drained and finely chopped
• 1 (10-ounce) package frozen chopped spinach, thawed and drained
• 1½ cups (6 ounces) finely shredded or grated Parmesan cheese, divided
• 1½ cups (6 ounces) shredded Monterey Jack cheese, divided
• 4 ounces cream cheese, softened
• 1 cup sour cream
• 2 garlic cloves, finely minced
• Paprika, to taste

Instructions

1. Preheat the oven to 350 degrees F. Press the excess moisture from the spinach.

2. Combine the artichokes, spinach, 1¼ cups of Parmesan cheese, 1¼ cups of Monterey Jack cheese, cream cheese, sour cream, and garlic in a bowl and mix well.

3. Spoon the artichoke mixture into a 1½-quart baking dish. Sprinkle the remaining Monterey Jack and Parmesan cheeses on top, and then sprinkle with paprika, if desired. Bake for 30 minutes. Serve warm with tortilla or pita chips, crackers or vegetables.

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Pizza for One With An Egg

I am back in Virginia for a quick presentation. It is hot and humid again and I feel like I am slowly melting away. Good thing I am not staying long or surely I might just disappear completely. 

Mr. J has also been gone for the full week.  This always makes me sad but I try to think of the positives.  Less dishes for one.  When I cook for myself not only do I minimize dishes but I make meals that are extremely simple and quick.  This pizza pretty much required no additional dishes besides the one I ate off of and the cookie sheet.  

There was no prep work either.  And no meat.  Sometimes I like to make vegetarian meals and normally when Mr. J is around that requires either sneaking or a lot of encouragement. This meal I didn't have to ask if it was OK. I pretty much know it would not have been with Mr. J.  He would have added sausage.

Spinach and Egg Pizza for One

by Emily Morris

Prep Time: 5 minutes

Cook Time: 15 minutes

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Ingredients (serves 1)

• 1 Trader Joe's frozen Garlic Naan bread
• 1 C fresh spinach
• 1 egg
• 1/4 C Italian cheese blend

Instructions

Preheat oven to 375 degrees. Convection ovens work best.

Bake untopped naan bread for 5 minutes.

Remove from oven and add spinach in flat layer with a bit of a well in the center of bread. Crack egg in well. Gently place back in oven and cook for 10 minutes or until egg whites are cooked and yoke is beginning to solidify.

Remove from oven and top with cheese. Place back in oven until cheese is melted to your preference.

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