November 20, 2020
When I was younger my grandmother always had a home cooked meal ready for us. I would say that I was just as picky as your average child so I was grossed out by asparagus, mushrooms, spinach, etc. You know, food average children wont eat. So when she would make her homemade tortellini soup I became stubborn when it came time to eat. 1, she put spinach in it...and 2, I didn't grasp the concept that tortellini's very much resembled raviolis so therefore I wasn't eating those either.
As I got older my taste buds evolved like crazy! Now asparagus, mushrooms, spinach, and tortellini's are some of my absolute favorite things. I never did learn to make my grandmother's homemade tortellini soup but I make a recipe that is very similar and makes me laugh that I ever doubted tortellini soup to begin with.
Spinach Tortellini Soup
6 cups low-sodium chicken stock
One 9-ounce package cheese tortellini
One 10-ounce package frozen chopped spinach, thawed and squeezed
1 to 2 teaspoons minced garlic
One 1 (14.5-ounce) can Italian-style stewed tomatoes
Dried basil, to taste
Kosher salt and freshly ground black pepper
Parmesan cheese, grated, for serving
Bring the stock to a simmer in a large pot over medium heat. Stir in the tortellini and simmer gently for 3 minutes. Stir in the spinach, garlic, tomatoes and dried basil. Season with salt and pepper. Return to a simmer and cook for 2 to 3 more minutes. Serve hot with the grated Parmesan cheese.
YIELD: 4 Servings
Categories: Main course, soup, appetizer