This here is a soup that my mom used to make when I was growing up - it's called Spinach Tortellini Soup - and it's one of my favorites. And it's pretty darn easy too - this is what I call a no-fuss-meal. So if you're looking for something to warm up with on a chilly October night, this just may fit the bill.
There are many variations of this soup, and I'm not even sure the one I picked is the exact recipe my mom uses, but here is one take on it:
Tortellini Spinach Tomato Soup
Ingredients:
1 whole medium onion, chopped
2-3 cloves garlic, minced
2 cans (14.5 oz) Diced Tomatoes
2 quarts chicken broth
1 lb. Cheese Tortellini (frozen or fresh)
1 bag (6 oz) fresh baby spinach
Salt
Pepper
1/2 c. freshly grated Parmesan Cheese
- In a large stock pot heat olive oil over medium-high heat. Add onions and garlic and saute unil translucent, about 5 minutes. Add tomtoes and broth. Turtn heat up to high and bring to a boil. (The original instructions don't say to do this, but PLEASE let this simmer for a good half hour or so(lid on) - it needs time for the flavors to meld and to get that canned taste out of the tomatoes.)
- Add Tortellini and cook according to package directions. When tortellini has about a minute left to cook, add the spinach. Salt and Pepper to taste.
- Garnish with cheese and serve immediately.
It's a great weeknight meal!!
And the best part about this meal? It tastes great as leftovers - the flavors just get even better!! You may have to add more chicken broth because the tortellini tends to absorb a lot of it - just let it simmer a bit on the stove and you're golden!
oh, and no, flowers are not on the menu, but they were just so pretty I could not end this post without sneaking them in. Oh how I do love gerbera daisies!!!!!
Posts
