As I’ve mentioned before, I try to make vegetarian dinners 2-3 times a week, especially on Mondays. Meatless Mondays. I’ve heard that phrase many times and I’ve taken it to heart. This past Monday I searched through my cookbooks and favorite cooking blogs to find a new vegetarian dinner. When I found this recipe for tortellini soup I knew it would be a gem. Who doesn’t love cheese stuffed tortellini!?
This soup did not disappoint. It literally took me 20 minutes to whip up and it tasted like it took me the entire day to make. Don’t you love those kind of meals? It was a hearty and delicious meal and I will definitely be making this soup again. I think this would be great with a few extra vegetables added in and next time I may experiment with that a bit.
Yield: 3-4 servings
1 tablespoon olive oil
½ cup onion, chopped
2 cloves garlic, minced
½ teaspoon dried oregano
1 (15 oz.) can diced tomatoes, with juices
4 cups low-sodium vegetable or chicken broth
9 oz. tortellini, any variety (fresh or frozen)
3 cups fresh baby spinach, loosely packed
Salt and pepper
Grated Parmesan, for serving
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the onions to the pan and cook until beginning to soften, about 5 minutes. Add in the garlic and cook, stirring frequently, just until fragrant, about 1 minute. Mix in the oregano and diced tomatoes. Add the broth to the pot. Bring the mixture to a boil. Add the tortellini to the pot and cook according to the package directions. One minute before the tortellini is fully cooked, stir in the spinach. Remove from the heat. Season with salt and pepper to taste. Serve warm with grated Parmesan as desired.