Friday, January 8, 2010
Tortellini Tomato Spinach Soup
This hearty soup is very easy and goes together quickly. Oh, and it's tasty.
The recipe is from www.foodtv.com, the Food Network site, though I have made a few changes (increasing tomatoes, for example).
TORTELLINI TOMATO SPINACH SOUP
1 tbsp. olive oil
1/2 cup minced onion (about half a small onion)
1 or 2 cloves garlic, minced
3 cans chicken broth (fat-free is fine)
1 28-oz,. can whole tomatoes, coarsely chopped or crushed with spoon (or you can use a can of crushed tomatoes if you don't want chunks)
1 (9-oz.) package fresh tortellini (any kind you like; I prefer cheese or spinach-cheese)
5 to 10 oz. fresh spinach* or 10-oz. pkg. frozen chopped spinach, thawed, squeezed dry
Parmesan, freshly grated
Salt and pepper
In a 3-quart soup pot, heat olive oil over medium high heat. Saute onions, adding garlic after a few minutes. Stir often till translucent, about 5 to 7 minutes. Add broth and tomatoes, turn heat to high, and bring to a boil. Add the tortellini and spinach**; when it boils again, turn heat down so it just bubbles. This keeps tortellini intact. When tender, adjust seasonings with salt and pepper. Serve garnished with Parmesan.
Serves 4 as an entree, 6 to 8 as appetizer.
*I indicate a range because it depends on your preference, and because it's fine if you decide to make this on the fly and only have a 5-oz. package.
**You can also cheat and put a block of frozen spinach in with broth and tomatoes. It will just take longer to come to boil.