25 (Tortellini Soup & Puff Pastry Twists)

Posted by Suzy Sapir on Oct 16th 2025

Cheesy Garlic & Onion Puff Pastry Twists

Flaky, golden, and loaded with garlicky cheese flavor — these easy twists are what every cozy soup night has been waiting for. Made from store-bought puff pastry (no stress, all glory) and Hippy Pilgrim seasonings, they’re the kind of appetizer that disappears before you can set the tray down.

Serves: 8–10
Prep Time: 10 minutes
Cook Time: 18–22 minutes
Total: 30 minutes

Ingredients

1 sheet frozen puff pastry, thawed according to package directions
2 Tbsp Hippy Pilgrim White Balsamic Dipping Oil Starter Base, used dry (or whatever you have)
1 ½ cups shredded cheese (mozzarella, cheddar, or a blend)
1 tsp Hippy Pilgrim Zero Salt Garlic & Onion Seasoning
1 egg, beaten (for egg wash)
Optional garnish: grated Parmesan or chopped parsley

Instructions

Preheat oven to 400°F. Line a baking sheet with parchment paper. Unfold the puff pastry on a lightly floured surface and roll gently to smooth the creases.
Evenly sprinkle the surface with Hippy Pilgrim White Balsamic Dipping Oil Starter Base (dry) and Zero Salt Garlic & Onion Seasoning.
Sprinkle the shredded cheese evenly over half of the pastry. Fold the other half over the top, pressing gently to seal. Roll lightly to flatten.
Slice the folded pastry into 1-inch strips. Twist each strip and transfer to the baking sheet, spacing about 1 inch apart.
Brush each twist with egg wash. Bake 18–22 minutes, until puffed, golden, and crisp.
Serve warm or at room temperature alongside Creamy Garlic Basil Tortellini Soup. Sprinkle with Parmesan or parsley if desired.

Make-Ahead & Storage

To make ahead: Assemble completely, freeze unbaked on a parchment-lined tray, then transfer to a freezer bag. Bake from frozen at 400°F for 23–25 minutes.
To store leftovers: Cool completely, then store in an airtight container at room temperature up to 2 days or refrigerate up to 4 days. Reheat at 350°F for 5–7 minutes until crisp.

Creamy Garlic Basil Tortellini Soup

This one-pot wonder is what happens when creamy tomato soup and cheesy pasta have a delicious little love affair. It’s cozy, quick, and layered with bold Hippy Pilgrim flavor — the kind of recipe that makes people ask, “Can I get that recipe?” before they’ve even finished the bowl. Everybody devoured it after the live and Sammy said even my son loved it!

Serves: 8
Prep Time: 10 min
Cook Time: 25 min
Total: 35 min

Ingredients

2 Tbsp butter or olive oil
1 medium onion, finely chopped
4 cloves garlic, minced
1 Tbsp Hippy Pilgrim Zero Salt Garlic Onion Seasoning
1 (14.5 oz) can diced tomatoes (with juice)
6 cups chicken stock
2 cups milk or 1 cup heavy cream + 1 cup milk (for richer texture)
1 (20 oz) bag frozen cheese tortellini
4 cups fresh spinach (lightly packed)
1 tsp Hippy Pilgrim Basil Garlic Salt (plus more to taste)
2 Tbsp Hippy Pilgrim Sundried Tomato Dipping Oil Starter (or whatever you have)
Optional: additional Parmesan cheese for garnish
Fresh basil or parsley for garnish

Instructions

Heat butter or olive oil in a large pot over medium heat. Add onion and cook 3–4 minutes until translucent. Stir in garlic and Hippy Pilgrim Garlic Onion Salt Free Seasoning; cook 30 seconds until fragrant. If you want a thicker broth add 4 Tablespoons flour to the onions and garlic before adding the tomatoes in the next step.
Stir in diced tomatoes, chicken stock, and Hippy Pilgrim Basil Garlic Salt. Bring to a gentle boil, then reduce heat and simmer 5 minutes.
Add frozen or fresh tortellini and cook according to package directions (5–7 minutes).
Reduce heat to medium-low and stir in milk (or milk + cream) and Hippy Pilgrim Sundried Tomato Dipping Oil Starter. Let the soup warm gently 3–5 minutes until slightly thickened.
Stir in spinach and simmer 1–2 minutes until wilted. Taste and adjust seasoning.
Ladle into bowls and garnish with Parmesan and basil. Serve with warm bread twists for dipping.