Take-out Tuesday, Soup & Swirls

the Painted Apron

4 years ago

How about a tummy pleasing

Slow cooker Spinach & Artichoke Tortellini Soup

with a side of tasty prosciutto swirls?

Yes please!

Let’s start with the soup

Instead of cooking the onions in a skillet,

I decided to try using the slow cooker

Turn the slow cooker on high and add the butter

It will melt while you’re chopping the onion

Put the chopped onion in the slow cooker, season and replace lid

Cook for 3 hours, stirring every hour*

*for other options see note right before the recipe

After 3 hours, the onions will be golden and caramelized

Turn the slow cooker down to low and add broth,

chopped artichoke hearts, minced garlic

and part of the Parmesan cheese

Note: You can refrigerate the soup for finishing later at this point if desired. I cooked the onions in the morning while I was home, then refrigerated the mixture after adding the broth, artichokes, garlic and cheese and finished cooking it later in the afternoon

Proceed to cook the broth artichoke mix on low for 3 hours

Stir in cream cheese and let cook for another hour, then

add the tortellini, Italian blend cheese and spinach

Cook for 1 final hour

Stir and serve topped with additional Parmesan cheese

This recipe is adapted from Closet Cooking

click here to see stove top instructions to prepare the soup in 30 minutes

Spinach, Artichoke & Tortellini Soup

Fresh spinach, chopped artichoke hearts and cheese tortellini simmer in a creamy cheesy broth for a delicious and satisfying comfort meal

Course Main Course, slow cooker, Soup

Cuisine American

Keyword comfort food, slow cooker caramelized onions, slow cooker soup, spinach and artichoke soup, tortellini soup

Prep Time 10

Cook Time 7 8

Servings 4

Equipment

slow cooker

Ingredients

2 tablespoons butter
1 large sweet or yellow onion
2 tsp minced garlic
salt and pepper to taste
4 cups vegetable broth or chicken broth
1 14 ounce can artichoke hearts, coarsely chopped
9 ounces cheese tortellini gluten free for gluten free
8 ounces cream cheese room temperature
1 1/2 cups grated Italian blend cheese
1/2 cup finely grated Parmesan
1/2 bag baby spinach coarsely chopped

Instructions

Put butter in slow cooker and turn to high.
Chop onion and add to slow cooker. Season with salt and pepper. Cook on high for 3 hours, stirring every hour or so.
After 3 hours the onions will be caramelized.
Stir in 2 tsp minced garlic and add broth. Drain artichoke hearts and chop. Add to broth.
Cover and refrigerate at this point to finish later or the next day if desired, or proceed with cooking.
Turn heat to low and cook for 3 hours
Stir in cream cheese and cook another hour.
Stir to blend in cheese then add spinach, grated Italian blend and tortellini. Cook one more hour.
Stir and serve with additional grated Parmesan.

Notes

Reheating soup

You can reheat this soup in the slow cooker or on the stove top. If it’s too thick, add a dash of milk, cream or chicken broth to thin if desired

While the soup is cooking you can prepare the swirls

I used Pillsbury Thin Crust pizza dough in a can,

or you can also use a crescent roll dough sheet,

or any raw pizza dough and adjust the cooking time

Unroll the dough onto a sheet of parchment paper

Layer the prosciutto and salami on dough

and cover with grated Italian cheese

Roll into a log~

I rolled it from the short side for 10 big slices,

or you can roll it from the long side for 14-16 smaller slices

Wrap the log in the parchment paper it was on and

put it in the refrigerator for at least 30 minutes**

or for up to 24 hours

**this makes slicing easier

When ready to bake,

slice the dough and place the slices back onto the parchment paper

and put it on a baking sheet

Make the sauce by combining melted butter,

mustard, Worcestershire sauce, and brown sugar

and pour over slices

Bake until dough is golden

Serve warm or at room temperature

Prosciutto Swirls

Dough is layered with prosciutto, salami, and Italian cheeses and rolled into a log. The log is then cut into slices, topped with a savory mustard butter sauce and baked until golden. Serve as an appetizer, or a side with soup or salad

Course Appetizer, Bread, Side Dish

Cuisine American, Italian

Keyword appetizer spirals, Italian spirals, prosciutto rolls,, salami and prosciutto spirals

Prep Time 10

Cook Time 20

chilling time 30

Equipment

parchment paper

Ingredients

1 can thin crust pizza dough or crescent roll dough
3 oz prosciutto slices
16 slices hard or Genoa salami
2 oz Italian blend shredded cheese
1/4 cup unsalted butter
1 Tbsp Worcestershire sauce
1 Tbsp Dijon mustard
2 Tbsp brown sugar

Instructions

Unroll dough onto a large piece of parchment paper
Place an even layer of prosciutto pieces on dough
Top with overlapping salami slices
Sprinkle with cheese
Roll up dough, beginning with short side for 8-10 large slices or long side for 14-16 smaller slices. Wrap dough in the parchment paper and place in the refrigerator for at least 30 minutes or up to 24 hours
Cut into slices and place slices back on the parchment paper and put paper on a baking sheet
Melt butter and stir in Worcestershire sauce, mustard and brown sugar
Pour slowly over slices
Bake at 375 degrees for 15-20 minutes until golden. Serve warm or at room temperature