Asparagus soup with cheese tortellini

It is almost trick or treat time with scary jack o lanterns outside people’s homes and fall leaves still hanging on the trees showing vibrant colors, but the weather outside is nothing like fall. It is snowing in October with rain, sleet and snow the only thing I could think of was a nice warm cup of soup. Here is what I made today.
Fresh asparagus soup with cheese tortellini.

INGREDIENTS

About a pound of asparagus

1 medium sized potato chopped

1 onion chopped

1 tsp. curry powder

1 tsp. pepper powder

2 tsp. garlic powder (optional)

¼ cup chopped sundried tomatoes

2-3 tbsp. ricotta cheese

1 tbsp. cream cheese (I used vegetable cream cheese)

2 cups cheese tortellini

Salt to taste

1 tbsp. olive oil

Boil water and cook the tortellini according to package direction (about 5-7 minutes). Drain the water and keep the tortellini in a bowl. Add some olive oil and salt to it.

In a separate pot heat the olive oil and cook onions until the edges start caramelizing. Add the chopped potatoes, cover and cook for a few minutes. Trim the hard ends of the asparagus and then chop the rest and add it to the pot, along with salt and curry powder. Add water or stock enough to cover all the asparagus and cook for about 10 minutes.  Remove from the stove, let it cool a bit, and then blend the soup adding the ricotta and cream cheese until smooth and creamy.

To serve, pour the soup in a bowl add a few tortellini in it. Garnish with chopped sun-dried tomato, crushed red pepper flakes and a little sour cream if desired.