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Tortellini Soup

Tortellini Soup

This is a light but hearty soup and quick to get on the table. It is a soup that I made frequently when Emily was little and time was on the short side. I had lost track of the recipe but recently ran across my handwritten copy. Time to see if this soup was as good as I remembered.

With its deep, savory flavors Tortellini Soup is simple to make, using basic pantry staples plus a few fresh ingredients.

The base of this Tortellini Soup starts with a classic trio – celery, sweet onion and garlic gently sautéed in butter and olive oil. Chicken stock, stewed tomatoes along with spinach, arugula and basil are added then everything simmers together creating a rich, wonderful broth.

To finish the soup, cheese-filled tortellini are tossed in and cooked until tender.

Yes – it’s as good as I remembered! Top it with shaved Parmesan cheese, add a side salad, some warm ciabatta bread and you’ve got dinner on the table in an easy hour!

Tortellini Soup

1 tablespoon butter

2 tablespoons olive oil

2 stalks celery, chopped – about 1 cup

1 small sweet onion, chopped – about 1 cup

2-3 cloves garlic, chopped – about 1 teaspoon

½ teaspoon kosher salt, or to taste

¼ teaspoon freshly cracked black pepper, or to taste

6 cups chicken stock

1/2 – 1 tablespoon concentrated chicken bouillon, more or less to suit your taste*

1 can stewed tomatoes, 14.5-ounces, breaking or cutting up the tomatoes into bite-size pieces

1 package frozen spinach, 10-ounces

¼ cup fresh arugula

1 teaspoon dried basil, or 2 tablespoons fresh, chopped

1 package cheese filled tortellini, 9-ounces

Shaved or grated Parmesan cheese for serving

Melt the butter and the olive oil in a Dutch oven or stockpot over medium heat. Add the chopped celery and the chopped onion and cook until they begin to soften and are slightly translucent, about 8-10 minutes.

Stir in the chopped garlic along with the kosher salt and cracked black pepper. Cook for an additional 3-4 minutes to soften the garlic.

Add the chicken stock, ½ tablespoon chicken bouillon, the stewed tomatoes, frozen spinach, arugula and the basil. Continue cooking over medium heat for about 20-30 minutes to allow the stock to reduce a bit and the flavors to meld together.

Add the tortellini and cook for about 10-12 minutes or until the pasta is tender.

Ladle the soup into bowls and garnish with Parmesan cheese.

*The amount of concentrated chicken bouillon needed will depend on your chicken stock and your personal taste.

 



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