Yes, I know. I am blogging two soup recipes back-to-back. In some circles this is a crime. In my opinion, this is winning.
And if ever there was a soup with which to commit aforementioned “crime” this is it. A perfect addition to a windy fall day. Three-cheese tortellini soup with roasted red tomatoes, wilted spinach, and enough fresh Parm to make your heart sing. Throw in an accompanying glass of red wine, a side of fresh bread with great swaths of butter, and basically, life is made. Or, yaknow, dinner.
This soup is tremendously easy to make, comes together in a matter of minutes, and looks (and tastes!) like you slaved. It’s one of those dishes you can serve to guests, or to the regular lovely faces that gather at your table.
Enjoy!
TORTELLINI SOUP
1 tbsp garlic, diced
1 onion, diced
3 tbsp butter
1 tbsp Balsamic Vinaigrette (or a splash of red wine!)
1 15oz can of fire roasted tomatoes
2 its broth (vegetable, chicken or beef)
several handfuls of fresh spinach
1 package of tortellini, fresh or frozen (not dried)
parmesan
salt and pepper to taste
In a large stock pot, melt butter and add garlic and onions. Cook until caramelized. Prepare yourself to be blown away by the gorgeous aroma. For real.
Throw in a dash of balsamic vinaigrette or a splash of red wine to amp the flavor up a notch.
Add one quart of broth. I like chicken broth for this recipe, but you can use beef for a more hearty flavor, or vegetable for a more delicate flavor (and as a meat-free option of course).
Heat through, and empty one can of diced fire-roasted tomatoes to the pot, as well as the second quart of broth. Heat until boiling.Toss the tortellini noodles into the boiling soup and cook until they are all soft and floating atop the broth.
Add spinach and stir until the greens wilt.
Serve topped with fresh parmesan. Season with salt and pepper to taste.
EatWriteRepeat 