Tortellini Soup

Phew, I’m back. Did you miss me? I know, I know, it’s only been about a week since my last post, but I feel like I’ve been around the world and back since then. Ok, it was really only to Florida, Kentucky, and Ohio, but that covers a lot of ground and a lot of family! I decided to unplug (technologically speaking) and leave my laptop at home. This allowed me a whole week of rest from the kitchen and the opportunity to enjoy someone else’s cooking. Now it’s back to reality.

I don’t know about you, but when I get back from a trip, I tend to feel like I need a vacation. You know the feeling, you had a great time away, but when get back you are so darn tired. That’s how I was feeling this morning – tired and lazy and wanting something warm and comforting for lunch. Since I, ahem, might have indulged a bit over the past week (who likes Russian food? I do, I do!), I was looking for something on the lighter side too. 

Enter this soup: plump tortellini and fresh spinach in a tomato-y broth. It’s quick and simple to make, and it packs a lot of flavor in every bite. This is just the thing to get you back into shape, mentally and physically, after a long week – whether you were stuck in the office or visiting as many relatives as possible.

Tortellini Soup

Ingredients:
1 T. olive oil
2 cloves garlic, minced
1/2 small onion, minced (about 1/4 cup)
1/2 tsp. dried oregano
1 quart (4 cups) low sodium chicken broth or vegetable broth
14.5 oz can whole tomatoes
Salt
Freshly ground black pepper
9-10 oz package tortellini, fresh or frozen *
3 cups chopped fresh spinach, loosely packed
Parmesan cheese

* I have made this soup with cheese and pesto-filled tortellini. Both worked well. I’ve never tried the soup with a meat-filled tortellini, but I’m sure it would work well. If you try it that way, please leave a comment and let me know how you liked it!

Directions:
In a large pot, heat oil over medium heat. Add garlic and onion. Cook until onion is softened and garlic has turned light gold, about 5 minutes.

Add oregano, broth, tomatoes, and salt and pepper to taste. (You can break up the tomatoes with your fingers as you add them to the pot, or break them up with a spoon once you’ve added them to the soup.)

Bring soup to a boil and add tortellini. Cook according to time listed on package.

One minute before tortellini are done, add spinach. Stir to combine.

When tortellini are cooked, remove the pot from heat immediately so your tortellini do not overcook. Add additional salt and pepper if necessary. Serve soup immediately, topped with grated Parmesan cheese.

Serves 4.