I actually made this soup last December (the 19th to be exact). That was before I had this blog and I was just posting my food pictures up on facebook. The caption for the picture said, “This is a great meal for a cold winter night. Too bad the night I make it, the temps are in the 60’s. Gotta love Alabama Decembers.” And now, here it is on Nov. 1st, and it’s already in the 30’s outside. And ya know what? It’s gonna be 80 degrees on Saturday. Seriously, you never know what the temperature is going to be in this state. The only thing you can really count on is it being unbearably hot in the summer. The other 3 seasons are a guessing game.
Anyways, whatever the weather is like in your area, this soup will be delicious and warming. I’ve mentioned before about my love for tortellini and this dish only heightens my appreciation for cheese-filled pasta! It’s easy and pretty healthy too! This one should definitely go on your menu for the chilly months wherever you live (if you even have any…*cough cough*…California).
- 1 T olive oil
- 1/2 c onion, chopped
- 2 cloves of garlic, minced
- 1/2 t dried oregano
- 1 can diced tomatoes, with juices
- 4 c low-sodium vegetable broth 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 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 oregano and diced tomatoes. Add broth; bring the mixture to a boil.
- Add tortellini and cook according to package directions. One minute before tortellini is fully cooked, stir in the spinach leaves.
- Remove from heat; season with salt and pepper to taste. Serve warm with grated Parmesan cheese as desired.
Source: Dish Dish