Greige Zabeel Chevron in Nursery by Nicole Davis

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You may remember Nicole Davis from this post and today we have more to share from this talented lady! She designed the sweetest nursery for her son Ford and we can’t stop gushing over it’s beauty. Spotted on the rocking chair is our very own Greige Zabeel Chevron pillow, which is now 40% off! Nicole did such a beautiful job creating a nursery that’s fun yet relaxing. Check out her blog for more images from the space. Thanks Nicole!

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All photos by Ashlee Raubach

Creamy Tomato Basil Soup by Lauren Brennan

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Lauren of Lauren’s Latest is sharing the perfect dish to get you through these last few cold days of Spring! It seems this creamy tomato soup would pair nicely with a blanket and a good book. : ) Take it away Lauren!

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Are some of you guys still wading through the snow? I swear the weather these days is so bipolar! Here in Portland, we’re having a chilly and rainy spring with the occasional warm and sunny day in between to break it up so that’s semi-bearable at the moment.

Can’t I just move to Aruba for four months of the year? Like, ‘someone call me when the average temperature is hovering around 85’. Am I too young to be a snowbird? Actually….

don’t answer that.

Anyways, to deal with this crummy weather, I make warm food–partly because it’s comforting, partly because it makes my kitchen warm and smell good.  I made this Creamy Tomato Basil Tortellini Soup last week and my entire family chowed down. I even gave my 10 month old a taste and he ate more than my 5 year old! My my how the tables have turned. This soup is creamy, cheesy and very flavorful thanks to the fresh basil leaves and shot of pesto I add in. It really makes a difference. Feel free to leave it thick {how I like it} or add in a little extra broth to thin it out.  Totally up to you. All in all this should be hitting your table in about 30 minutes {and tastes amazing with garlic bread…fyi.}

Enjoy, friends!

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Creamy Tomato Basil Tortellini Soup

Yield: 4 servings

Ingredients:

2 tablespoons olive oil

1 large onion, diced

4 cloves garlic, minced

2 14.5-oz cans fire roasted diced tomatoes

¼ cup prepared pesto

3 cups chicken stock

salt & pepper, to taste

1 cup half & half

10 large fresh basil leaves

10 oz. fresh cheese tortellini pasta

Directions: In a large pot, heat olive oil over medium heat. Saute onions until tender and lightly brown, about 4 minutes. Stir in garlic and cook another minute. Pour in tomatoes, pesto, chicken stock, lots of salt and pepper. Stir, cover, bring to boil and reduce heat to simmer for 15 minutes.

While soup is simmering, bring smaller pot of salted water to boil. Cook tortellini 2 minutes, drain and set aside.

Remove tomato soup from heat and stir in half & half and fresh basil leaves. Puree using a high powdered blender or immersion blender. Add extra chicken stock if it’s too thick for your liking.  Taste and adjust seasonings. Stir in cooked tortellini and serve immediately with extra basil, if desired.

xo, Lauren

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An Arizona Home by Kayla Taylor

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This darling Mesa home features Navy Fleur Chinoise, Pink City Maze, Berry Fleur Chinoise, and Hong Kong all upholstered on chairs! We love how Kayla used the bright fabrics to make an eclectic statement throughout her home. This girl has some serious talent. See the rest of her home here. Thanks for sharing Kayla!

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Photos by Mckenzie Mortensen Photography

If you’d like to share your space styled with Caitlin Wilson Textiles, send images to info@cwdtextiles.com. They may end up here or on our instagram (@caitlinwilsontextiles)!