Quick Tortellini & Spinach Soup
Ellen Wasyl
A favorite adapted from Sara Leah Chase’s Cold-Weather Cooking
ingredients
- 2 Tbsp Olive Oil
- 2 Ounces Pancetta or Bacon finely diced (Omit v)
- 3 Cloves Garlic, minced
- 1 Medium Onion, finely chopped
- 9 Cups Chicken Stock or Vegetable broth (v)
- 2 Tsp Dried Italian herbs
- 9 Ounces best-quality Tortellini (Omit v)
- 1 Can 28-ounces Crushed Tomatoes packed in Puree
- 8 Ounces fresh baby Spinach - or more to liking
- 1 Cup freshly grated Parmesan Cheese (Omit v)
- 1 Can White Beans (v)
- Salt & Pepper
directions
- 1
Heat olive oil in a stockpot over medium-high heat. Add garlic and onion (and pancetta or bacon), stirring frequently until lightly browned, 10-15 minutes.
- 2
Cook Tortellini separately in boiling water, Vegetable or chicken stock until “al dente”, drain and set aside.
- 3
Add broth and Italian herbs to the sauteed vegetables (and bacon). Bring to a boil. Stir in the crushed tomatoes and white beans simmer for 5-10 minutes. Add the spinach and cook until wilted about 3-5 minutes. Season with Salt & Pepper.
- 4
Add Tortellini to bowl, ladle the hot soup into bowls ad top with a liberal sprinkling of grated Parmesan.
- 5
Enjoy
notes
(v) denotes options for a vegetarian soup
Source: Elle Wasyl
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