Well we really have been spoiled with the weather so far this winter in NJ. To say the temperatures have been mild is an understatement. Blair and I traveled to NC over Christmas, and there was basically no change for us with the weather from one place to another. Last week was a whole different ball game. A week ago the temperature was 14 degrees, and there was a dusting of snow on the ground. I don’t know if we have just been used to the mild weather, but it was a shock to our systems. I was so happy that I had planned this soup as part of the menu. It was warm and comforting just like I needed after freezing all day. And the best part? It comes together in less than 15 minutes if you are using fresh tortellini. The majority of your time being dedicated to chopping the onion, not bad in my opinion. It was flavorful and just what we needed with the colder weather. I might actually want the cold weather to stay if I know I can have this to warm me up at home.
Tortellini Soup with Tomatoes and Spinach
1 tablespoon extra virgin olive oil
1 medium yellow onion, chopped
3 cloves garlic, minced
6-8 cups low sodium chicken broth
1 can (14.5 ounces) low sodium diced tomatoes, including juices
1-lb tortellini (fresh or frozen), any variety
1 1/2 teaspoons Italian herb seasoning
2 bags baby spinach
Salt and Pepper, to taste
1/4 cup freshly shredded Parmesan cheese
What you’ll do:
In a dutch oven, heat oil over medium-high heat. Saute onion for 5-7 minutes, or until translucent. Add garlic, and saute for 1 minute. Add broth and tomatoes. Turn heat to high, cover and bring to a boil. Add tortellini and cook according to package instructions.
Within the last minute of cooking the tortellini, stir in Italian herb seasoning and spinach. Taste, and add salt and pepper seasoning, as desired. Serve immediately, garnishing each bowl with Parmesan cheese.
Source: Alida’s Kitchen