today's must try recipe: spinach and tortellini soup
before i get to the recipe, let me start by saying: i love this soup! i have been making this soup for years and it was an immediate family favorite. something about it's simple combination of ingredients really hits the spot. oh, and did i mention, it cooks in less than 30 minutes and it's healthy too? yummy, fast and healthy? moms, if you have a hard time getting your kids to eat veggies, try this soup!
what you need is:
good olive oil
1 medium white onion diced
8 oz can of diced tomatoes
4 tbsp tomato paste
1 c diced ham or prosciutto
3 cloves of garlic diced
1/4 c packed chopped parsley
4 c packed baby spinach
2 boxes of chicken stock
salt and pepper
4 cups of frozen/fresh cheese tortellini pasta
parmesan cheese (optional)
crusty baguette (optional)
start with a large soup pot over medium heat; add 4 tbsp of good olive oil, onion, ham/prosciutto, garlic and a pinch of both salt and pepper. Saute until onions are translucent, adjust heat as needed (you don't want to burn the garlic, or the soup will be bitter).
Once onions are translucent, add parsley, tomato paste, and canned tomatoes. Saute mixture for about a minute, then add broth and increase the heat to high/medium high.
once the broth has come to a boil, add tortellini and follow packaging instructions for cooking. i used frozen tortellini which called for 5 minutes. When your pasta has 2 minutes left, add the 4 cups of spinach (i know it seems like a lot of spinach, but it really cooks down) and cover the soup pot with a lid for the last 2 minutes (this will finish the pasta and wilt down the spinach). when the 2 minutes are up, your soup is done!
here is the final product, and as rachel ray would say, "Yumm-O". I serve this soup with a sprinkle of parmesan cheese and a couple slices of crusty baguette.
try this soup! you won't regret it