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I made this recipe for the first time a few weeks ago, and we absolutely loved it. It is an adaptation of this recipe from Family Fun. My recipe is as follows,
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 medium carrot, peeled and diced
- 2 stalks of celery, chopped
- 8 cups of chicken stock (I use bouillon and water. Use vegetable broth for vegetarian.)
- 1 teaspoon dried basil (more if fresh)
- 1 bay leaf
- 1/2 teaspoon of garlic
- 1/2 cup canned crushed tomatoes
- 1 can of tomato sauce
- salt to taste
- 8 to 9 ounces fresh or frozen tortellini (I use cheese, of course.)
- 2 to 3 tablespoons chopped fresh parsley
- Handful of baby spinach
- Black pepper, to taste
- Heat the olive oil in a medium soup pot or large saucepan. Add the onion, celery, and carrot. Saute over moderate heat for 8 to 10 minutes, stirring often, until the onion is soft and translucent.
- Add the stock, basil, bay leaf, tomatoes, tomato sauce, garlic and salt to the pot. Increase the heat and bring the mixture to a low boil. Add the tortellini and bring the soup back to a low boil. Cook it for 2 minutes, then reduce the heat and let it simmer for 5 to 6 minutes longer. Gently stir in the parsley, spinach, and pepper during the last minute or so. Makes about 5 servings.
- Heat the olive oil in a medium soup pot or large saucepan. Add the onion, celery, and carrot. Saute over moderate heat for 8 to 10 minutes, stirring often, until the onion is soft and translucent.
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