The other week, Tim was in the mood for tortellini soup and we were able to find a great recipe on our drive home from Santa Cruz. I've made it again since, because it's so easy and delicious. You can make this soup in about 15 minutes, start to finish, so it's the perfect dinner when you're in a rush but still want something homemade. Despite the short prep time, this dish is definitely not short on flavor - the key is definitely making sure to get your onion and garlic a little browned and then to use good-quality tortellini (I like the refrigerated tortellini from Trader Joe's). Because the pasta will soak up liquid if it sits for a long time, this soup isn't as good leftover - definitely edible, but not as good as fresh from the pot. If you'll only need a portion of the soup for dinner, you could package up half the broth in the fridge and then just cook half the tortellini in the remaining broth - when you're ready for leftovers, just cook up the rest of the tortellini in the remaining broth. This soup is fantastic with a baguette and butter on the side.
Tortellini Soup (adapted from The Well-Fed Newlyweds, original recipe here)
1 T olive oil
2 garlic cloves, minced
1/4 cup chopped onion
1/2 tsp dried oregano
1 quart low-sodium chicken broth
14.5 ounce can diced tomatoes
Salt and pepper
10 ounces package fresh or frozen tortellini (I used cheese tortellini)
3 cups loosely packed baby spinach, coarsely chopped
Grated Parmesan cheese, to serve
1. Heat the oil in a large pot over medium heat. Add the garlic and onion and cook until the onion and softened and the garlic is lightly browned, about 5 minutes.
2. Add the oregano, broth, tomatoes, and salt and pepper to taste. Bring to a boil and add the tortellini.
3. Cook the tortellini according to package directions (will depend on whether you use fresh or frozen). One minute before the tortellini is finished, add the spinach and stir to combine.
4. Once the tortellini is cooked, remove from heat and serve topped with Parmesan cheese.