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Spinach Tortellini Soup

I'm basically obsessed with soups at this point because they make me happy, especially on cold and lazy days. I don't want to spend two hours cooking dinner, but I want warm food, and HEY! There's a trick to that. Also, crackers. I have a weird love of saltine crackers. They're the best when they're a tiny bit soggy and drenched in a good soup broth.

This was a quickly thrown together lunch soup which was supposed to just be a way to use up some random freezer finds, but then it turned out to be GOOD. So, it's now in regular rotation at our house. It takes about 7 minutes to make, but don't worry, I won't tell anyone that your dinner was easy to make.


Spinach Tortellini Soup

1 tablespoon olive oil
2 cloves minced garlic
4 cups vegetable broth
1 package frozen chopped spinach
1 can fire roasted diced tomatoes
1 teaspoon dried basil
1 package frozen cheese tortellini
Parmesan cheese

1. This is going to be super complicated, so hold on. YOU CAN HANDLE IT.

2. Toss the olive oil in a large non-stick stock pot and heat. Throw in the garlic and sauté it lightly for about 1 minute. Add the broth, spinach, tomatoes, and basil and bring to a boil.

3. Add the tortellini and continue to boil until the tortellini are cooked. It takes about 4 minutes.

4. You're done. Garnish the bowls of soup with parmesan cheese, if you like that sort of thing.


Mila definitely likes that sort of thing.

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