Monday, October 12, 2009

Fall & scrumptious soup! Mmmmm.....

It is officially fall-the cool, crisp mornings & finding this tree outside my office building are signs it is officially here. That makes me crave warm, comforting soups!
Some of my girlfiends have been asking me to post this recipe--it is always a winner & great to have the ingredients on hand for a quick comforting weeknight meal! It only takes about 20 minutes start to finish.

Tortellini Tomato Spinach Soup

1 tablespoon olive oil
1/2 cup minced onion (about 1/2 small onion)
4 to 6 cups broth, chicken or vegetable
1 (14-ounce) can diced tomatoes
1 (9-ounce) package fresh tortellini or 4 servings dried tortellini
Coarse grained salt and cracked black pepper
10 ounces fresh baby spinach
1/4 cup freshly grated Parmesan

In a 3-quart soup pot, heat olive oil over medium high heat. Saute the onion, stirring often until onions are translucent, about 5 to 7 minutes. Add broth and tomatoes, turn heat up to high, and bring to a boil. Add the tortellini and cook according to package instructions. When tortellini is almost done, add spinach and taste, adjusting seasonings with salt and pepper. Serve immediately. Garnish each serving with a sprinkling of Parmesan.

ALTERNATE INGREDIENTS: We also love to add cooked ground sausage to this recipe. and if you have a couple carrots on hand, slice them thin (or grate) and add when you cook the onions.


1 comment:

  1. That sounds like the perfect recipe for a cool, fall day; will definitely have to try it soon!!