It was Monday night and David and I were both really tired. I remembered that I bought all the ingredients for Tortellini Soup and after re-reading the recipe I was delighted to find that it wasn’t a very involved recipe. At all. It even looked easy! Turns out, it was so easy — it ended up taking me less than 20 minutes to make and it’s all in one pot.
Less cleaning + less time cooking = happy wife
I have seen recipes for Tortellini Soup online but not until I tried it did I really understand how ridiculously amazing this soup is… and I have high standards when it comes to soups. I took a few of the best recipes I found online and tweaked them to make it Steele-family-approved. The main qualifier: my boy David likes to have a protein with his meal so I added some Publix rotisserie chicken, but just omit the chicken and it’s vegetarian-friendly.
This is such a quick and easy weeknight meal and I hope you’ll try it soon! It definitely won’t disappoint you!
Yield: 3-4 servings
1 tbsp. olive oil
½ cup onion, chopped
3-4 cloves garlic, minced (we like a LOT of garlic!)
½ tsp. dried oregano
1 (15 oz.) can diced tomatoes, with juices (I buy the garlic, basil, oregano kind)
4 cups low-sodium vegetable broth (or chicken broth)
9 oz. tortellini, any variety (fresh or frozen)
3 cups fresh baby spinach, loosely packed
1 cup cooked and chopped chicken
Salt and pepper
Grated Parmesan, for serving
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the onions to the pan and cook until beginning to soften, about 5 minutes. Add in the garlic and cook, stirring frequently, just until fragrant, about 1 minute.
Mix in the oregano and diced tomatoes. Add the broth to the pot. Bring the mixture to a boil. Add the tortellini to the pot and cook according to the package directions. One minute before the tortellini is fully cooked, stir in the spinach. Remove from the heat.
Season with salt and pepper to taste. Serve warm with grated Parmesan as desired… then ENJOY!!
If you try this recipe let me know how you like it! It definitely got 5 stars for easy, healthy recipe that we both gobbled up! Plus, it was the perfect amount of soup — it didn’t make too much or too little, but just right!
Source: I adapted Annie’s Eats recipe to make it Steele-approved! 🙂