During meal planning this weekend (a post about that to come later) I decided to try out a new recipe from one of my favorite bloggers and I was very happy with how it turned out. I know it’s not exactly soup weather down here but I just love soup so much and it’s always going to be warm in California so I decided I have to learn to enjoy a good bowl of soup even when it’s 86 degrees out. Although now that I’ve done it, I don’t think I’ll be doing it again until the weather cools down.
This soup was super easy to make and didn’t take much prep time or cooking time either. Also, it’s an easy vegetarian dish as well, substitute the chicken broth for vegetable broth. In my picture below I say to add sausage, which seemed like a great idea but then I added too much tortellini and spinach and the sausage would’ve just been too much. So feel free to change up the ingredient amounts and add keilbasa, or other sausage, for added protein, and of course omit if making a vegetarian version.
Here’s what you need:
- Cheese tortellini, chicken stock/broth, carrots, celery, onion, fresh basil, canned tomatoes, garlic, sausage and spinach.
First, chop the onion, celery and carrots and then heat up a dutch oven with a little oil. When heated dump in the veggies and saute about 7 minutes to soften. Don’t add the veggies to a cold pot because they’ll just soak up the oil and become greasy. Add in the garlic and cook another 2 minutes, just be careful to not burn the garlic or it will become bitter.
Add in the chicken broth/stock the cans of tomatoes and the tortellini pasta. To make this a vegetarian soup feel free to replace the chicken stock with vegetable stock, it’s delicious either way. The original recipe does call for 2-1/2 more cups of broth than I added which would have made a little bit of a difference in the final outcome – a better broth to substance ratio.
Then add in the spinach, don’t forget that spinach wilts down a ton so it’s okay to use a lot. Bring the pot to a boil so that the pasta cooks and then simmer until the pasta is tender. Since there is pasta in the soup, make sure it isn’t way over cooked or it will become mushy.
Grab some fresh basil and chop it up well then add it into the pot. I forgot to add it in earlier so feel free to add it when you add the broth, or wait until the end like I did. It adds some wonderful freshness and flavor to the pot.
This soup is super simple and cooks up quickly, it took me less than an hour to make this from start to finish (including taking all my photos). It’s a great soup to make for a dinner party or to freeze in portions for later, which is of course what I’m doing. I’m really great at freezing soup because I always make batches for 10-12 people when there’s only two of us. This time I froze it in single portions so I can thaw it out in the mornings when I leave for work and I’ll have lunch ready when I come home.
Serve this up with a nice hunk of crusty french bread smothered in garlic butter and a sprinkle of parmesan cheese on top. De-lish! I hope you enjoy.
For the original recipe visit this site : Life in Grace Blog
- 1/2 Onion, diced
- 2 stalks of Celery, diced
- 2 medium Carrots, diced
- 2 cloves Garlic
- 8 cups Chicken Broth/Vegetable Broth
- 28 oz Diced Tomatoes with juice
- 20 oz. Cheese Tortellini
- 1 bag fresh Spinach
- Fresh Basil
- Shredded Parmesan
- Saute onion, celery and carrots until soft - 5-7 minutes
- Add garlic, saute 2 minutes
- Add in broth, tortellini, tomatoes and spinach
- Bring to boil, then simmer until tortellini is tender
- Add fresh basil and serve with parmesan cheese