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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, the Food Network site, though I have made a few changes (increasing tomatoes, for example).

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.

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