Spinach Tortellini Soup

This was an accidental soup that I have remade a few times since. I found these little dried tortellini at the grocery and, without any clue what to do with them, brought them home. I googled a bunch of recipes and, of course, they asked for a lot of things that I didn't have. I really hate going out to pick up one or two things. Really hate that. I am a planner, penny-pincher. Plus running out to get one or two items usually ends up buying those one or two items plus a candy bar or something else I don't need. So, I threw together soup-y type things I had in the pantry and holy cow if it didn't turn out fantastic. 

There is a rich flavor to this soup. Hearty. Flavorful. All that good soupy stuff. The only real problem that I have with it is they are no longer carrying these tortellini. I bought several packages the other day off the close-out shelf but after that I will have to play with some of the frozen or fresh ones. So... if you aren't using the dried like these you may need to alter the cooking times some, or the order in which you add the last ingredients. I will update here when and if I need to experiment further. Now... to the ingredients. Really couldn't be simpler.

Spinach Tortellini Soup
1/2 an onion, chopped
Tsp of oil
salt and pepper to taste
garlic powder
cannellini beans
large can crushed tomatoes
4cups veg broth
2cups water
pre-packages tortellini (this happened to be spinach/ricotta stuffed, so bonus)
fresh baby spinach

 Add the oil to a medium soup pot and saute the onion until just beginning to brown. Turn down to med-low and add the broth, water, tomatoes, and beans. Stir in the seasonings to taste (tons of cumin makes it for me). Turn the heat up just a bit and let come to a simmer before adding the tortellini. Allow to simmer on for 20-25 minutes, stirring occassionally.

When the tort all all swollen and you are pretty sure they are cooked to your liking, remove from heat. Stir in 4 or 5 handfuls of spinach (I use a bit more than half that package there ^ ), cover, and allow to finish cooking. It will thicken up just a tad as it cools and the next day it will be even thicker. I am pretty picky about pasta, but these seem to hold onto their firmness for the most part, even refrigerated for a couple of days. I haven't tried to freeze this, so don't have great hopes for the components in that aspect. This makes about 8 generous bowls of soup, though, so I managed to eat it over a few days without needing to freeze it. (I often eat the same thing days in a row because I am too busy and important to cook more often than that) haha

 If you have fresher ingredients without using the canned, then totally go for that. I was having a convo the other day about the crappy tomato crop I had this past year and how I wish I didn't have to resort to canned tomatoes because apparently they are very bad for you. This soup is not super great for you, being all pantry items, but I am sure it's better than fastfood or a box of donuts. Even if you really really like donuts. I really really like donuts.

 Okay. Back to work. No more thinking about donuts. Enjoy your soup!


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