January is not my favorite month. It is hard getting back to “normal” life after the holidays. It is also long, cold, and COLD! I dress in layers, live under my electric blanket, and eat comforting foods to try and stay warm.
My favorite comfort foods are soup and pasta dishes. When I saw The Well-Fed Newlyweds’recipe for Tortellini Soup, I knew I had to try it. My favorite comfort foods in one recipe. This tomato broth soup is loaded with plump cheese tortellini and fresh spinach. It is simple to make and will warm you up in a matter of minutes.
For the soup you will need olive oil, garlic, onion, oregano, chicken or vegetable broth, canned whole tomatoes, salt and pepper, cheese tortellini, fresh spinach, and Parmesan cheese.
In a large pot, heat the olive oil over medium high heat. Add the onion and garlic. Cook until the onion is softened and the garlic is light golden brown, about five minutes.
Add the oregano.
Stir in the vegetable broth. (You can use chicken broth.)
Add the whole tomatoes and season with salt and pepper. Break up the tomatoes with a wooden spoon.
Bring the soup to a boil and add the tortellini. Cook according to package directions.
One minute before the tortellini is done, stir in the fresh spinach.
When the tortellini are cooked, remove the soup from the heat. Season with additional salt and pepper, if necessary.
Garnish the soup with Parmesan cheese and serve hot.
We really enjoyed this soup. I love that it is easy to make, but still impressive to serve. It is perfect for a weeknight meal with the family or when you are entertaining company. Each bite of soup is filled with flavor and will warm your heart and soul. Serve with a nice salad and crusty bread. Add Tortellini Soup to your menu right now, it is the perfect soup for a cold day.
by The Well-Fed Newlyweds on January 4, 2011 in Soups
See this recipe post on The Well-Fed Newlyweds’s site!
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.
In a large pot, heat the oil over medium heat. Add the garlic and onion. Cook until the onion is softened and the garlic has turned light gold, about 5 minutes.
Add the 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 the soup to a boil and add the tortellini. Cook according to the package directions.
One minute before the tortellini are done, add the spinach. Stir to combine.
When the tortellini are cooked, remove the pot from the heat immediately so they do not overcook. Season with additional salt and pepper, if necessary.
Serve the soup immediately, topped with grated Parmesan cheese.
- 1 Tablespoon Olive Oil
- 2 cloves Garlic, Minced
- ½ whole Small Onion, Minced (about 1/4 Cup)
- ½ teaspoons Dried Oregano
- 1 quart Low-sodium Chicken Broth (or Vegetable Broth)
- 15 ounces, weight Canned Whole Tomatoes
- Salt And Freshly Ground Black Pepper
- 9 ounces, weight Package Tortellini, Any Variety, Fresh Or Frozen
- 3 cups Fresh Spinach, Chopped And Loosely Packed
- Parmesan Cheese, To Serve
Maria and her husband Josh (who she affectionately refers to as her “dough boy”) blog at Two Peas and Their Pod. They’ve been featured on Saveur, Eatocracy, Gourmet Live, Glamour, and the Los Angeles Times, to name just a few. We’re so glad to have them here!