Tuesday, November 23, 2010
Twirl-Me-Around-For-Joy Tortellini Soup
I think I need to start adding an 'easy, fast, and healthy' tag....because even though this is pasta, it's really not that bad for you. Again, think eating in moderation. This is the Sommerville house tortellini soup and it is absolutely delicious. This soup is perfect for those cold evenings in between holidays when you're tired of cooking but still want a home-cooked meal.
I have often added shredded carrots to it (during the garlic cooking process)--just to squeeze in some extra veggies. I'm sure you could add celery if you'd like too. The original recipe calls for cheese tortellini, but I have had great success with mushroom tortellini too (and even considered adding mushrooms to the soup--maybe next time). I'm guessing that chicken tortellini would be great too. Anyway, it's comfort food--my husband's loves this soup.
1 Tbsp. butter (or olive oil)
4 garlic cloves, minced
*2 (14.5 oz) cans chicken broth (or vegetarian 'chicken' broth such as McKay's mixed with water)
1 (9 oz) pkg. or container of tortellini (preferrably cheese, but mushroom, spinach, chicken should be find)
1 can stewed tomatoes (un-drained)
1/4 cup of freshly grated Parmesan cheese + more for topping on soup
6 tsp. fresh chopped basil or 1 tsp. dried basil
1 (9 oz) bag of fresh (washed) spinach leaves
Melt butter and add garlic. Saute for 2 minutes. Stir in broth and tortellini. Bring to a SLOW boil (if you boil to fast, the filling can escape the tortellini). Reduce heat and mix in 1/4 cup Parmesan cheese. Season with salt and pepper--if your chicken broth is not low-sodium, you may not need to add salt--taste and adjust seasonings.
Simmer (GENTLY) until tortellini is tender--about 5 minutes. Stir in tomatoes, spinach, and basil.
*NOTE: I often add about 2 more cups of broth or water as the pasta seems to absorb so much of the liquid in the soup.
Simmer for 2 more minutes. Ladle into bowls and sprinkle with a little bit more freshly grated Parmesan cheese (if desired).