“Keep calm and carry a wand.”
Hello, sweet friends…
I hope you are well…
By the time this post publishes I will be on an anniversary getaway in Carmel, California…
Until then let me share a few updates I did with my Halloween decor shortly before I left on my trip…
Not too many things have been added, since I don’t have much Halloween stuff…
however…after getting into one of my fall decor bins I was quite charmed with a few items…and thought they would be perfect for a china cabinet that sits in our dining alcove…
After recently posting my fall bucket list on social media a dear high school friend noticed that making a new soup recipe was on the list and sent me this recipe. I made it this past week and really enjoyed it…perhaps you will too!
One-Pot Creamy Tomato Tortellini Soup
1 medium onion, diced
3 garlic cloves, minced
1 tsp olive oil
1 spring of fresh rosemary chopped or ½ teaspoon dried
28 oz can diced tomatoes
15 oz can tomato sauce
½ tsp dried oregano
4 large fresh basil leaves or ½ teaspoon dried basil
½ tsp salt
¼ tsp pepper
4 cups chicken stock
½ cup heavy cream
20 oz three-cheese tortellini
½ cup shredded parmesan cheese + extra for garnish
fresh basil, to garnish
shredded parmesan cheese, to garnish
Place the onion, garlic, and olive oil, and fresh rosemary in a 6-quart soup pot or dutch oven. Saute over medium heat for 5 minutes or until the onions are translucent.
Add in the diced tomatoes, tomato sauce, oregano, basil, salt, pepper, chicken stock, and heavy cream and stir to combine. Simmer for 20 minutes.
Place the three-cheese tortellini into the soup and cook for 12-15 minutes or until the tortellini are tender and cooked through.
Stir in the parmesan cheese.
Serve and garnish with fresh basil and shredded parmesan cheese.