Sunday, September 23, 2012

Tortellini Soup

This soup became one of our go-to weekday meals last winter. It is light and healthy but so tasty. Now that autumn is officially here and the weather has been cooling off, a big pot of this soup needed to make an appearance at our dinner table. It is seriously easy to throw together when you've had a long day and no energy to cook. However, it still has a nice, hearty taste that instantly makes your day better. I hope you enjoy!

Tortellini Soup


1 tablespoon chopped onion
1 tablespoon olive oil
2 cloves garlic
15 ounces (1 can) diced tomatoes in juice
32 ounces chicken broth
1/2 teaspoon oregano
1/2 teaspoon thyme
9 ounces tortellini
3 cups fresh baby spinach
Salt and Pepper


In a dutch oven, heat the olive oil over medium heat. Add the chopped onions and cook about 5 minutes until softened. Add the garlic and cook for about 1 minute until fragrant. Add the tomatoes, chicken broth, oregano, and thyme.  Bring to a boil and add the tortellini. Cook the tortellini according to package directions. In the last minute of cooking, stir in the spinach. Season with salt and pepper to taste.

Source: Recipe from Annie's Eats

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