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.
(adapted from
The Well-Fed Newlyweds, original recipe
here)
Serves 3-4
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.
A great weeknight dish, especially in winter. I love doing an Asian version, too, with frozen dumplings, chicken stock, ginger, garlic and spinach or bok choy.
ReplyDeleteThis looks like a perfect soup! And I love that it is so easy to make!
ReplyDeleteI love tortellini, whether in pasta or in this yummy looking soup!
ReplyDeleteGreat idea adding tortellini to a soup! Like a minestrone but even better :)
ReplyDeleteI didn't know you live around here and saw your profile. You live in Berkeley! I live on the other side in Peninsula. I took a summer ESL program in Berkeley before attending college and my host family still lives there. :-)
ReplyDeleteI love this tortellini soup. I need some quick recipe for weeknight so it's perfect timing to bookmark! Thank you for sharing the recipe!
Quick and yummy, just how I like it!
ReplyDeleteI quite often use fresh, pre-packaged pasta on busy days but usually pan fry it with some veggies serve with a simple tomato or cream cheese based sauce. I never thought about adding tortellini to a soup! Must give it a try, soon. :)
Cheers,
Tobias
@ Nami - Hi neighbor! :)
ReplyDelete@ Carolyn - That Asian version sounds awesome, I will definitely have to give it a try, thanks! :)