Tortellini Soup. Not exactly a spring or summer meal… but I’m a year round pumpkin eater, so I guess I really don’t abide by seasons with food, do I? Well, except for produce and the like… but this is really a pantry meal, almost as easy to make with grilled cheese as canned tomato soup is.
We first enjoyed this last fall at Ben’s grandparents house, and his grandma was kind enough to share the recipe with me. If it’s grandma-approved, you know it’s gotta be good! Each spoonful of garlicky, light broth is full of cheesy tortellini goodness and vegified with hearty tomatoes and tasty spinach. Unlike most soups, this recipe doesn’t contain alot of seasonings, so be sure to choose high quality ingredients to get the best, freshest taste possible.
- 3 cloves garlic, minced
- 1 tablespoon butter
- 48 ounces chicken or beef broth
- 19 ounces frozen cheese tortellini [or 8 ounces dried tortellini]
- 10 ounces frozen spinach, defrosted and drained
- 29 ounces stewed tomatoes, undrained and chopped
- Parmesan cheese, grated
Melt butter in large stockpot set over medium heat. When butter is melted, add garlic and cook until fragrant.
Stir in broth and pasta, then bring to a boil and simmer for 10 minutes. [Or until dried pasta is cooked.]
Add spinach and tomatoes, then simmer for another 5 minutes.
Serve with cheese.
Time: 25 minutes.
Yield: 6 servings.