Thursday, March 14, 2013

Tomato, Spinach, and Tortellini Soup

I found this super-easy recipe over at Food Network. The recipe was so simple, in fact, that I almost passed on it. For me, soup is one of those things that has to be perfectly seasoned, lest it veer into "bland" territory. However, after reading the numerous positive reviews on this soup, I decided to go forth and experiment.

I'm glad I did!

For such a simple recipe, with so few ingredients, this soup is completely "un-bland". It has all the features of a perfect, cold-winter's-night comfort food: it's warm, a touch spicy, filled with cheese-stuffed pasta, and packed with vitamins (thank you, package of spinach!).

My recommendation to you is to ignore the fact this recipe is overly simple, and to go ahead and try it. Yum!


1 tbsp olive oil
1 medium onion, chopped
3 garlic cloves, minced
14.5-oz can of diced tomatoes
6 cups chicken broth
1/2 tsp crushed red pepper
1/2 tsp kosher salt
1/2 tsp black pepper
9-oz package of tortellini
10-oz package of fresh spinach
parmesan cheese, for topping


1. Heat olive oil in a large pan over medium heat. When heated, add onions to pan. Saute  4-5 minutes, or until tender. Add garlic to pan, saute for 1 minute.
2. Add tomatoes through black pepper to the pan. Bring to a boil, lower temperature and simmer for 10 minutes.
3. Add tortellini to pan. Cook 9-10 minutes, or until tortellini are tender.
4. Add spinach to the pan, stir spinach to wilt. Remove from heat. Serve with grated parmesan cheese over top.

Recipe adapted from Food Network