I've been trying to share this recipe with you for a few months. The first time I made Tortellini Soup the pictures didn't come out well. The next two or three times we've had this I've just been too tired or too rushed to take the pictures so I finally got around to making it again. This time the pictures can out great and it gives this quick, easy and delicious meal the justice it deserves. The rosemary focaccia bread you see paired with my soup is the exact same recipe my sister Kathryn shared with you a few days ago from http://www.noblepig.com/. Add this to your menu this week for Meatless Monday!!
5 Cups Vegetable Broth (Can also use Chicken)
15oz Can of Diced Tomatoes with juices
3 Cups Baby Spinach
1 Small Onion - Diced
2 Garlic Cloves - Minced
8oz Ronzoni 4 Cheese Tortellini
1/2 Tbsp Italian Blend Spices
1 Tbsp Olive Oil
Parmsean Cheese for topping
Adapted from: http://annies-eats.com/
Start by preping your onion and garlic. In a large stock pot over medium heat pour in the olive oil. Add the onions and garlic once the oil is hot and cook for about 5 minutes. Stirring freqently so they don't burn.
Pour in the can of tomatoes and the broth of your choice. Bring to a boil.
Once it's boiling, add the Italian spices and the tortellini, stirring to mix everything together. Cook the pasta according to the package. Mine cooked with the lid on for about 11 minutes.
One minute before the tortellini is fully cooked stir in the spinach. It will begin to wilt immediately. Season the entire pot with salt & pepper. Spoon the soup into bowls and serve immediately topped with some grated Parmesan cheese and your favorite fresh crusty bread. Just an fyi if you don't eat it all at once the pasta will soak up most of the broth and the next day it will be more like a stoup and less like a soup.
Enjoy!! - Nicole