Thursday, January 10, 2013

Tortellini Tomato Spinach Soup

As part of the post-holiday detox, I wanted to make a simple soup that I could easily whip up in an hour or less and that wouldn't require too much prep work. You can't get much easier than this recipe, which calls for pre-made tortellini and a few simple ingredients.

Tortellini Tomato Spinach Soup (serves 4)

  • 1 TB 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
  • 1 (9-ounce) package fresh tortellini
  • Coarse grained salt and cracked black pepper
  • 10 oz fresh or frozen spinach, defrosted and chopped
  • 1/4 cup freshly grated Parmesan, very loosely packed
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 cheese.

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