Dinner Special: Tortellini Soup with Garlic Knots

My dad was sick last week, and so I decided to make him something that would not only warm his tummy, but make him feel a little less sick. Soup was my first thought, but I wanted to go with a soup that I had never made before. Tortellini Soup came to mind, and eventually to my bowl. I wanted to pair it with some warm bread, and thought although garlic knots are usually paired with pizza, it would be perfect.

Tortellini Soup


1 tbsp. olive oil
½ cup onion, chopped
2 cloves garlic, minced
½ tsp. dried oregano
1 (15 oz.) can diced tomatoes, with juices
4 cups low-sodium vegetable broth (or chicken broth)*
9 oz. tortellini, any variety (fresh or frozen)
3 cups fresh baby spinach, loosely packed
Salt and pepper
Grated Parmesan, for serving

*If you have a big family, I would definitely use more broth – I had to add more to the leftover.


1. In a large pot or Dutch oven, heat the olive oil over medium-high heat.  Add the onions to the pan and cook until beginning to soften, about 5 minutes.

2. Add in the garlic and cook, stirring frequently, just until fragrant, about 1 minute.

3. Mix in the oregano and diced tomatoes.

4. Add the broth to the pot.  Bring the mixture to a boil.

5. Add the tortellini to the pot and cook according to the package directions.  One minute before the tortellini is fully cooked, stir in the spinach.

6. Remove from the heat.  Season with salt and pepper to taste.  Serve warm with grated Parmesan as desired.

Source: Annie’s Eats

Garlic Knots


for the Dough:

3 cups bread flour
1 tbsp. sugar
2 tsp. instant yeast1¼ tsp. salt
2 tbsp. olive oil
¼ cup milk
1 cup plus 2 tbsp. lukewarm water

for the Glaze:

2 cloves garlic
3 tbsp. melted butter
½ tsp. Italian seasoning


for the Dough:

1. In the bowl of a stand mixer fitted with the paddle attachment combine the dry ingredients.

2.  Add the olive oil, milk and water.  Mix until ingredients have formed a dough.  Switch to the dough hook and knead on low speed until the dough is smooth and elastic, about 8 minutes.

3. Transfer the dough to a lightly oiled bowl, turn once to coat, and cover with plastic wrap. Allow to rise for about 1 hour, or until doubled in bulk.

4. Divide the dough into roughly 10  equal pieces. Roll each piece into a 10-inch long rope and tie into a knot.

5. Transfer shaped rolls to a baking stone, or a baking sheet lined with parchment paper. Cover with a clean kitchen towel and let rise for 45 minutes, until puffy.

for the Glaze:

1. Finely mince the garlic or press it through a garlic press.  Mix with the melted butter and Italian seasoning.

2. Preheat the oven to 350° F.  Brush the glaze onto the shaped rolls.  Bake until set and lightly browned, about 15-18 minutes.  Let cool slightly before serving.

Source: Annie’s Eats


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