I had many requests to publish my Spinach and Tomato Torellini Soup Recipe, separately from it's original post in the "7 Items To Create a Soup Pantry" Post, that I am resharing it with you.
It's soup season and that means it's time for my 2nd annual "Souper October" where I'll be sharing yummy soups all month long! The Secret to a Fall and Winter full of wonderful soups is a a well stocked "Soup Pantry" all Soup Season long!
This Spinach and Tomato Tortellini Soup
I got from my local newspaper, is a perfect example of a soup you can throw together in minutes from ingredients from your "soup pantry" of ingredients and feel warm and satisfied. I like to add little sausage meatballs (See Tip Below) to the recipe as well! Put a grilled cheese sandwich on the side and .. well... you have comfort right there!
Printable Recipe (Google Docs)
Spinach and Tortellini Soup
Ingredients
- 1 Tablespoon Olive Oil
- 1 Onion diced
- 3 Garlic cloves minced
- 4 Cups Chicken Broth
- 1 (14 oz) can Petite diced tomates NOT drained
- 1 teaspoon dried oregano
- 1 (9 oz) pkg. refrigerated tortellini (any flavor)
- 2 cups baby spinach chopped
- 2 Tablespoons freshly grated Parmesan Cheese
- 1 cup Water
- Optional: Mini brat meatballs (see above article)
Instructions
Heat Olive Oil in Large Stockpot over medium heat. Add onion and cook, stirring frequently 2-3 minutes until onions start to soften.Stir in garlic and cook about 30 seconds.Add the chicken broth, dice tomatoes with the juice, oregano and 1 cup water.Season to taste with salt and pepper. Add in any optional ingredients, such as mini meatballs.Bring to a boil and add the tortellini.Reduce heat and simmer until tortellini are cooked through, 50 minutes. Stir in the spinach and cook just until it begins to wilt, about 2 minutes.Serve immediately, sprinkled with Parmesan cheese.
Details
Prep time: Cook time: Total time: Yield: 4 Servings
