What I like about this soup is how quick and easy it is. You buy the fresh pasta tortellini, or in our case this week, little mini cheese filled ravioli. You can used homemade chicken broth or buy that at the store too. And the vegetables and herbs; garlic, onion, spinach, basil, oregano and bay leaf, if you're lucky, can all be grown in a small home garden. The vegetables we use a lot of during the year, we buy in bulk cases from Costco as well as the broth and that helps to keep the overall price down. Also, since it is enough for 4 servings, we can save half the soup for another night this week with sandwiches. So without further ado... let's make some soup!
(Printable recipe in link above)
Spinach Tomato Tortellini Soup (serves 4)
1 Tbsp olive oil
3 Cloves of garlic, minced (I use 3 tsp. of the ready made from the store)
1 Onion, diced
4 Cups chicken broth
1 Cup water
1 (14.5 oz.) can petite diced tomatoes, undrained
1 (9 oz.) package refrigerated three cheese tortellini
1/2 tsp dried basil
1/2 teaspoon dried oregano
1 bay leaf
Kosher salt and freshly ground black pepper, to taste
3 Cups baby spinach, chopped
1 Tbsp grated Parmesan cheese
- Heat 1 Tbsp of live oil in a large stockpot or Dutch oven over medium heat. Add garlic and onions, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
- Whisk in chicken broth, diced tomatoes, tortellini (or baby ravioli), basil, oregano, bay leaf and 1 cup of water; season with salt and pepper, to taste
- Bring to a boil; reduce heat and simmer until tortellini is cooked through, about 5-6 minutes. Stir in spinach until it begins to wilt, about 2 minutes.
- Serve immediately, garnished with Parmesan cheese.
We're having ours with the King Arthur Flour Bakealong #9 - Butterflake Herb Loaf. I LOVE making homemade bread and this one is interesting in appearance and taste. I also love challenging myself to make different kinds of bread (takes up all those hours I could be out shopping!!)