It’s been rainy and cool here, which is perfect weather for some spinach tortellini soup.
Last week I shared my potato soup recipe. While I do enjoy a good bowl of potato soup, spinach tortellini soup is one of my absolute favorite soups to make. I love soup season in general, but this one definitely tops the list of deliciousness. If I make rolls with it I usually have carb overload, but hey, I gotta stay warm in the winter, right?
This soup is meatless, but you could definitely add some chicken to it, which I’ve done before. I’ve also used leftover turkey after the holidays.
Basically, over at our house we live off of soup and bread in the Fall and Winter. Every once in awhile I have to get myself under control because too much bread makes me feel a little sick. I’m okay if I enjoy it in moderation, but I’ve never been good at moderation when it comes to food. I’m an all or nothing kind of girl.
However, my family has no problems with bread, so they thoroughly enjoy so much homemade bread, rolls, and biscuits at this time of year.
When you have a colder home you use baking as an excuse to heat up the house a little more. 🙂
Anyways, less chat, more recipe, right? 🙂 I hope you enjoy this soup as much as I do.
SPINACH TORTELLINI SOUP
Cut up an onion and saute it in a pot with some oil.
Once it is looking translucent add 1 can of diced tomatoes, 4 cups of broth, 3/4 cup of half and half cream, 1 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1 teaspoon of thyme. Bring to a boil and then turn the heat down and let it simmer for at least twenty minutes, though I always like to simmer soup longer for better flavor. I also think soup tastes better on the second day but we rarely have leftovers around here to enjoy that second-day soup flavor!
Once you’ve let it simmer for awhile and you are ready to eat soon, add 500 grams of tortellini pasta. Cook for 10-15 minutes or until the pasta is tender.
About 5 minutes before serving, add 3 cups of loose, fresh baby spinach. Serve the soup once the spinach is wilted.
You can sprinkle the soup with grated parmesan cheese. We had none so we had to do without, but it was still good.
Enjoy this spinach tortellini soup all winter long!
Spinach Tortellini Soup
Ingredients
- 1 onion, diced`
- 1 tsp garlic powder
- 1 tsp thyme
- 1/2 tsp salt
- 1 can diced tomatoes
- 4 cups chicken broth
- 3/4 cup half and half cream
- 500g tortellini pasta
- 2 cups fresh baby spinach
- parmesan cheese for garnish
Instructions
- Saute diced onion in some oil in your soup pot over medium heat.
- Add broth, tomatoes, cream, garlic, salt, and thyme. Bring to a boil and then turn heat down and let soup simmer for at least 20 minutes, but the longer the better.
- Add tortellini and cook on medium heat for 10-15 minutes or until pasta is tender.
- Add spinach 5 minutes before serving to allow it to wilt.
- Garnish with shredded parmesan cheese.
