Tortellini Soup

Plump, tender tortellini swim in a rich chicken stock layered with tomatoes, spinach, peppery arugula, basil, and nutty parmesan rinds. Starting with a background of aromatics made from celery, garlic, and sweet onion – it’s a light but hearty soup, loaded with deep, savory flavors and quick to get on the table.

This is a soup that I made frequently when Emily was a kid and time for cooking was on the short side. I had lost track of the recipe but recently ran across my handwritten copy and wondered if this soup was as good as I remembered. Tortellini Soup is made with basic pantry staples plus a few fresh ingredients. The base starts with celery, sweet onion, and garlic sautéed in butter and olive oil. Chicken stock, stewed tomatoes along with spinach, arugula, plus basil are added then simmered together to create a wonderful broth.

To finish, toss cheese-filled tortellini into the broth and cook until just tender.

Top with grated Parmesan cheese, serve alongside toasted bread and you’ve got dinner on the table in an easy hour! Oh, and it is as good as I remembered!

Tortellini Soup

2 tablespoon butter

2 tablespoons olive oil

2 stalks celery, chopped, about 1 cup

1 small sweet onion, chopped, about 1- ¼ cup

2 cloves garlic, chopped, about 1 teaspoon

1 teaspoon kosher salt, or to taste

¼ teaspoon freshly cracked black pepper, or to taste

1 tablespoon concentrated chicken base

1 can stewed tomatoes, 15-ounces, breaking or cutting up the tomatoes into bite-size pieces

1 package organic frozen spinach, 10-ounces

¼ cup fresh arugula

1 teaspoon dried basil, or 2 tablespoons fresh, chopped

2 Parmesan rinds*

6 cups chicken stock

1 package cheese filled tortellini, 9-ounces

Grated Parmesan cheese for serving

Melt the butter and the olive oil in a Dutch oven over medium heat. Add the chopped celery and chopped onion, sautéing until they are very tender, and the onions are translucent, about 8 to 10 minutes. Stir in the chopped garlic along with the kosher salt and cracked pepper. Cook for an additional 3 to 4 minutes.

Add the chicken base, stewed tomatoes, frozen spinach, arugula, basil, and the Parmesan rinds.

Break up the tomatoes into bite size pieces then pour in the chicken stock. Continue cooking over medium heat for about 30 minutes to allow the stock to reduce a bit and the flavors to intensify and meld together.

Stir in the tortellini and cook for an additional 10 to 12 minutes or until the pasta is tender.

Ladle into bowls and garnish with grated Parmesan cheese. Makes 4 generous servings.

John Boos Boards elevate your prep space https://amzn.to/47QqMlS and to keep them in prime condition make sure you keep John Boos cream on hand. We also use it on our wooden utensils. https://amzn.to/3YaA3SP And great knives make prepping a breeze! Wusthof knives have been in our kitchen for decades. https://amzn.to/4evFL7i

*You can find Parmesan rinds in the cheese counter of your food markets. They add a richness to soups and stews and can be kept in your freezer. Better Than Bouillon is a must for rich stocks. We keep both chicken and beef base on hand for soups, stews and chili. https://amzn.to/3ZOZYk0

You’ll see olive oil in so many of our recipes, one of our favorites is Olio Santo. It has a luscious flavor, delivering a light nutty note. https://amzn.to/4dz5ZEX