Roasted Garlic and Tortellini Soup with Zucchini and Spinach

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Can you go wrong with a recipe that involves a whole head of garlic? I don’t think so. 

This soup is special in that it doesn’t have a lot of ingredients but the flavor level is super high. It all begins with cooking a whole head of garlic is olive oil until it is roasty and sweet. The garlic is blender up until it is smooth and then added into the soup giving the stock a nice body and the appearance of a creamy soup without the addition of any cream or cheese. Finish the soup with fresh spinach and some tasty cheese tortellini, and it is a perfect bowl for a cold night. 

Have fun!
















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Roasted Garlic and Tortellini Soup with Zucchini and Spinach
Prep Time
30 mins
Cook Time
15 mins
Total Time
50 mins
 
Servings: 5
Author: The Sea Salt
Ingredients
  • 1 head garlic, cloves peeled
  • 3 Tbsp olive oil
  • 10 oz cheese tortellini cooked 1 minute less than directions on package (I used the fresh ones from Trader Joe's)
  • 1/2 tsp red pepper flakes
  • 2 medium zucchini, chopped
  • 1 quart good stock
  • 6 oz baby spinach, chopped
  • 2 Tbsp chopped fresh parsely
  • kosher salt and fresh ground black pepper
Instructions

  1. In a dutch oven over low heat add olive oil and garlic cloves. Cook for 30 mins stirring a few times until garlic is soft and lightly browned. Use back of a wooden spoon to smash it down a little while it cooks. 


  2. Meanwhile cook tortellini and set aside. 


  3. When garlic is done, remove all the garlic from the oil using a slotted spoon and add it to a high powered blender with 1 cup of stock. Blend until smooth and emulsified. Set aside


  4. Heat oil over medium heat, and when oil is hot add zucchini and season with salt and pepper and red pepper flakes. Cook until slightly brown but not super soft, stirring a few times. 


  5. Add stock to the pot along with the garlic mixture in the blender and bring to a boil as quickly as possible. Add tortellini and spinach and remove from heat, stirring soup until spinach is totally wilted. Note- if you're not planning to eat all the soup at this point don't add the tortellini to the pot, just individual bowls so that if you have leftovers the tortellini can be stored separately and doesn't turn to mush. 


  6. Season soup with salt and pepper and add parsley. Serve immediately. 



 

Yum

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