Take-out Tuesday, Chobani Tomato, Spinach & Pasta Soup
What is your very favorite soup?
Mine is Tomato, and yep, I am guilty of grabbing a can of good ole Campbell’s most of the time…
But when I found this recipe over at Closet Cooking for Creamy Tomato Soup with Tortellini and Spinach, and saw the prep time was only 10 minutes, I had to try it!
The original recipe calls for heavy whipping cream, which sounds good, but not so healthy…
So guess where my version gets all it’s creamy goodness? Chobani Greek Yogurt!
I am participating in the #MadeWithCobani project, creating a unique, healthy recipe using Chobani yogurt as a key ingredient
The base of the soup is Chicken Broth and diced tomatoes, thickened with a roux made from onion and garlic, and then finished with the Chobani yogurt for a creamy, dreamy velvety texture
Saute onion in butter until soft, and garlic, then stir in flour
Add broth, diced tomatoes, tomato paste, and hit it with an immersion blender to break down the tomatoes and create a smooth texture
Add fresh pasta, such as tortellini or mini ravioli, and let the pasta cook in the soup
Stir in Chobani, Parmesan and pesto
Top with fresh spinach and cover, the spinach will wilt down into the soup as it steams
You can make this in 10 minutes and let it hang out on low on the stove top until you’re ready to serve
A balanced healthy meal in minutes, with extra protein from Greek yogurt, now that is comforting!!
Garnish with a “spinach leaf raft” topped with a dollop of Chobani and pesto
Enjoy!
Chobani Tomato, Spinach & Pasta Soup
Ingredients
- 2 T butter
- 1 onion diced
- 2 cloves garlic minced
- 1/4 cup flour
- 3 cups chicken or vegetable broth
- 1 can 28 oz diced tomatoes
- 2 T tomato paste
- 8 oz fresh pasta such as tortellini, ravoletti [mini ravioli]
- 5 oz fresh spinach leaves torn or chopped into smaller pieces
- 2 cartons 5.3 oz. each, Chobani plain Greek Yogurt, divided
- 1-2 T prepared pesto
- 3 oz fresh Parmesan cheese shaved
- salt and pepper
Instructions
- Melt butter in a 3 quart sauce pan over medium heat. Add onion and cook until soft, about 5 minutes.
- Add garlic and cook one minute.
- Stir in flour to form a thick paste or roux.
- Add broth, diced tomatoes, and tomato paste. Cook and stir to blend with the roux. Use an immersion blender to puree mixture for a smooth texture if desired.
- Add pasta, and salt and pepper to taste.
- Stir in 3/4 cup Chobani, pesto and Parmesan cheese. Top with spinach and cover. Cook on low for 20 minutes or until ready to serve. Makes 4 servings
- Garnish soup with a dollop of yogurt and a little pesto~Reserve any remaining yogurt for another use
Notes
note: I was contacted by Chobani to make a recipe using their yogurt, and was happy to use their delicious product to make this healthy and satisfying soup to share with you today~
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I will be sharing this with the fabulous parties and blogs on my sidebar and:
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Sounds like a great lunch Jenna! Think I’m gonna pick up some fresh spinach:@)
Sounds delicious for a rainy cold day like today!
Now that’s a delicious way to dress up tomato soup Jenna! Love the addition of tortellini, spinach, pesto and the yogurt is a great way to add some creaminess!
Oh, YUM!! I am definitely trying this!!
This looks delicious!
Thanks Pat~
I love tomato soup, and this looks amazing! That’s tomato soup kicked up several notches. I like the aspect of putting it all together and letting it hang out without much attention while you wait for said (or unsaid) husband to come in from the barn. 😉
Hi Jenna,
I would love to have a nice bowl of this soup for my lunch today, it looks soooo good! Thanks so much for sharing with Full Plate Thursday and hope you have a great week.
Come Back Soon!
Miz Helen