Tortellini Soup

 Pin It

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

1. 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.
   
2. 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.