Tri-Color Tortellini Soup with a White Wine Broth

I made this soup on a whim after my 3 hour long food photography and styling class with Helen Dujardin's the day off the Orlando Food Blog Forum Seminar. After we ate this soup I grabbed some fabric from my craft room, ladled soup into two ramekins, and began setting the "scene" for my photograph. Since I had been photographing in manual all morning I decided to give it a try again. Manual can be challenging especially when you don't have a tripod--you just have a monopod. Now, let's face it. This is not foodgawker photo material, but for being my first (of many) staged food photograph's I'm content with it! 

A little background about the soup. I had a half package of refrigerated tortellini left in the refrigerator and wanted to use it up. One of my favorite ways to cook tortellini is to cook it in broth. I grabbed a leek (that needed to be used), a few handfuls of fresh spinach, and a container of quartered artichoke hearts. I noticed I only had around 2 cups each of chicken and beef broth and had a little wine leftover from the evening before. That's how this soup came about. The mixture of both beef and chicken broth gave great flavor to the soup and then adding in the white wine made it even better! I don't use herbes de provence enough in dishes and decided to give it a try with this soup--great choice, on my behalf! This is a light spring-time soup that can honestly be enjoyed year round! Don't be afraid to get creative--without a little creativity this soup would have never been created! 

Source: Katie Original

Prep Time: 5 minutes

Cook Time: 25 minutes

Servings: 4

Ingredients:

2 cups refrigerated tri-colored tortellini

2 cups chicken broth

2 cups beef broth

1/2 cup white wine

1 garlic clove, minced

1 tbsp olive oil

1 tbsp butter

1 cup chopped fresh spinach

1/4 cup of diced leeks

1/2 cup of quartered artichoke hearts

1/2 tsp herbes de provence

salt & pepper to taste

freshly grated parmesan cheese 

Directions:

1. In a large stockpot on medium heat, add olive oil and butter. Once the butter has melted, add garlic and leeks. Sauté for 3-5 minutes until leeks have soften and garlic is fragrant (not burnt).

2. Add white wine to pot and deglaze for 1 minute, then add artichoke hearts, spinach, herbes de provence, salt, pepper, and both broths. Bring to a boil (5-10 minutes). 

3. Once the broth has come to a boil add tri-colored tortellini. Cook until tortellini raise to the top (5 minutes or so). Ladle into bowls and grate parmesan cheese on top.