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!
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.