When the New Year had just begun, Tracy posted a list of her top 20 recipes from 2013. As I scrolled through the list, I ended up kicking myself over just about every photo that appeared on my screen. Why hadn’t I made that yet? I’m looking at you, turkey, broccoli, cheddar panini!
But I started super simple, and ended up with a meal that is sure to become a weeknight staple in these, the colder months. Spinach tortellini soup. It’s a keeper because a week after making it, I could walk to my kitchen and recreate the entire dish without looking up the recipe again. My recommendation is to double the recipe below so you can keep a full serving in the freezer. You never know when soup weather is going to strike, and you wouldn’t want to be caught unprepared.
To make spinach tortellini soup for 4, you will need:
- 1 T olive oil
- 1 medium onion, diced
- 2 cloves garlic, thinly sliced
- 1/2 tsp. dried red pepper flakes
- 1 tsp. dried oregano
- 1 tsp. dried basil
- salt and pepper
- 14.5 oz. can diced tomatoes
- 32 oz. chicken stock
- 10 oz. package tortellini
- 6 oz. fresh baby spinach
- Parmesan, for serving
Heat olive oil in large stockpot. Add onion and saute 3-4 minutes, till translucent. Add garlic, and stir 30 seconds, till fragrant. Add red pepper flakes, oregano, basil, and salt and pepper to taste. Add can of diced tomatoes and chicken stock. Bring mixture to boil and let it roll about 10 minutes. Add tortellini and cook about 6 minutes, or according to package directions. Remove soup from heat, and stir in spinach till slightly wilted. Ladle into bowls and top with Parmesan cheese.