Stephen LOVES soup...a lot. I'm one of those people that likes soup a lot when it's cold outside. Stephen, on the other hand, could eat soup no matter the temperature or the humidity level. The idea of eating soup in the middle of summer makes me sweat, it makes him smile. He also loves pasta, which explains his love for Tortellini Tomato Spinach Soup. There's nothing fancy about it except for the fact that it's quick and easy - that's fancy to me! :) Now, onto the recipe...
What you need:
- 1 tablespoon olive oil
- 1/2 cup minced onion (about 1/2 small onion)
- 1 clove garlic, minced
- 4 to 6 cups broth, chicken or vegetable
- 1 (14-ounce) can whole tomatoes, crushed through your fingers or coarsely chopped
- 1 (9-ounce) package fresh tortellini or 4 servings dried tortellini
- Coarse grained salt and cracked black pepper
- 10 ounces fresh or frozen spinach, defrosted and chopped
- 1/4 cup freshly grated Parmesan, very loosely packed
What you do:
In a 3-quart soup pot, heat olive oil over medium high heat. Saute the onion and garlic, 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.
A great soup that is quick and easy. It requires very little ingredients and can be good for even your vegetarian guests. I like to serve ours with either grilled-cheese sandwiches (gourmet, I know) or just some plain old cheese and crackers (again, I'm pulling out the big guns here!).
(This recipe was hijacked right off of the Food Network website.)