My Tortellini Soup with Spinach and Tomatoes is a light pasta-based soup for a chilly evening or even a warm summer supper. This soup comes together quickly so be sure your crowd is at the table and ready to eat.
Tortellini is the most versatile of the heavier pastas. I like to use tortellini as a nice base for my Roasted Tomato Sauce, Year-Round Tomato Sauce, and even my Meat Sauce. It also makes a scrumptious cold summer salad mixed with some Italian dressing and a few chopped veggies.
I use cheese-filled tortellini in this dish. You can try a meat-filled or vegetable-filled tortellini instead. It’s quick to make — just don’t overcook the tortellini or it will be mushy.
From the kitchen of A Food Lover’s Delight….
Tortellini Soup with Spinach and Tomatoes
1 T olive oil
4 cloves garlic, sliced into thin rounds
4 cans (14.5 oz) vegetable or chicken broth/stock
1 c dry white wine
1.5 c fresh tomato, seeded and chopped (can use canned diced tomatoes)
2 c cheese-filled tortellini, frozen or fresh
1 (5 oz) bag fresh spinach leaves, rinsed
2 T butter, optional
5 twists fresh black pepper
Salt to taste
1/4 c shredded Parmesan, optional
1. Heat olive oil in a chef’s pan or stockpot.
2. Lightly saute the garlic in the olive oil for 1 minute. Do not brown.
3. Add chicken stock/broth and white wine. Bring to a boil.
4. Add the tortellini. Cook 6 minutes if using frozen tortellini, 3 minutes for fresh tortellini.
5. Stir in the tomatoes and spinach and cook more 2 minutes.
6. When spinach wilts, stir in the butter and fresh pepper, and season with salt.
7. Ladle soup into bowls immediately. Tortellini will soak up the broth quickly, so serve quickly.
8. Sprinkle shredded Parmesan over the top of the soup.
Serves 4 as a main course, 8 as a soup course. Serve with a tossed green salad with my Lemon Thyme Vinaigrette, and garlic bread or a toasted baguette.
Variations: Add some chopped cooked chicken, crumbled cooked Italian sausage or diced cooked scallops to the soup when the tortellini is partially cooked. Use meat-filled tortellini instead of cheese-filled. Omit the Parmesan if you wish. The butter offers a slight rich creaminess to the soup — you can leave it out.
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