Tortellini Tomato Spinach Soup
This is one of my favorite soup recipes that I made year round. It is a good soup for dinner, since the tortellini makes it hearty and filling. I love to pair this soup with fresh Italian bread and shave parmesan cheese over the top. It heats up well as leftovers too, but I suggest warming in a saucepan on the stovetop over low heat instead of the microwave. My mom and I both used to watch the show Cooking Thin on the Food Network in its early years, maybe 8 years ago? Cooking Thin was a show where Chef Kathleen Daelemans would visit a home and help introduce healthier recipes to improve their lifestyles. This recipe came from the epsiode "Perfect Life, Perfect Wife." My mom and I have been making this soup ever since. Enjoy!
Tortellini Tomato Spinach Soup
Ingredients
1 tablespoon olive oil
1/2 cup minced onion (about 1/2 small onion)
1 clove garlic, minced
4 to 6 cups broth, chicken or vegetable
1 (14-ounce) can whole tomatoes, crushed through your fingers or coarsely chopped *I buy diced tomatoes
1 (9-ounce) package fresh tortellini or 4 servings dried tortellini *awesome with fresh, but still decent with dried
Coarse grained salt and cracked black pepper
10 ounces fresh spinach, chopped and stems removed (do not use frozen spinach, not very good)
1/4 cup freshly grated Parmesan, very loosely packed (I shave mine over top with a veggie peeler)
Directions
In a 3-quart soup pot, heat olive oil over medium high heat. Saute the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes. Add broth and tomatoes, turn heat up to high, and bring to a boil. Add the tortellini and cook according to package instructions. When tortellini is almost done, add spinach and taste, adjusting seasonings with salt and pepper. Serve immediately. Garnish each serving with a sprinkling of Parmesan.
Tortellini Tomato Spinach Soup
Ingredients
1 tablespoon olive oil
1/2 cup minced onion (about 1/2 small onion)
1 clove garlic, minced
4 to 6 cups broth, chicken or vegetable
1 (14-ounce) can whole tomatoes, crushed through your fingers or coarsely chopped *I buy diced tomatoes
1 (9-ounce) package fresh tortellini or 4 servings dried tortellini *awesome with fresh, but still decent with dried
Coarse grained salt and cracked black pepper
10 ounces fresh spinach, chopped and stems removed (do not use frozen spinach, not very good)
1/4 cup freshly grated Parmesan, very loosely packed (I shave mine over top with a veggie peeler)
Directions
In a 3-quart soup pot, heat olive oil over medium high heat. Saute the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes. Add broth and tomatoes, turn heat up to high, and bring to a boil. Add the tortellini and cook according to package instructions. When tortellini is almost done, add spinach and taste, adjusting seasonings with salt and pepper. Serve immediately. Garnish each serving with a sprinkling of Parmesan.
nice! Looks really good. I remember watching Bobby Flay in the FN's early days, with my mom, and going out to get some cilantro.
ReplyDeleteHey Andrea...love your blog! I just made this soup tonight and it's delicious!
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