The nights are starting to get cooler here in the Bay Area and I’m absolutely loving it. Autumn is my absolute favorite time of the year. I especially love the chill in the morning because it makes me appreciate the warmth of my coffee even more. Also, SOUP. I love soup weather. Who doesn’t??
This Spinach Tortellini soup is like a warm/cozy blanket. It’s SUPER comforting, hearty and somewhat healthy. There’s an amazing amount of spinach in there– you’ll see. A warm bowl full of soup goes best with a heavy dose of freshly grated Parmesan and a few slabs or 4 of my killer garlic bread. It’s so dang easy that it goes in my Everyday Eats category. Enjoy!
And we’re off!
It’s all about the spices!
Such a simple soup, really. Total pantry soup! You can even use frozen tortellini!
And DONE!
If you put extra Parmesan cheese in yours, I won’t tell anyone…
Spinach Tortellini Soup
serves 4-5 people
- 1 tablespoon extra virgin olive oil
- 1 medium onion, diced
- 2 cloves garlic, thinly sliced
- 1/2 teaspoon dried red pepper flakes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- salt & pepper
- 14.5 oz can diced tomatoes
- 32 oz. chicken stock
- 10 oz. package cheese tortellini
- 6 oz. fresh baby spinach
- grated Parmesan, for serving
Heat olive oil over medium-high heat in a medium stock pot. Add the onions, pepper flakes, dried oregano and basil. Sauté onions until translucent, 4-5 minutes. Add garlic and cook for 1 minute and season with salt & pepper. Slowly add the diced tomatoes and vegetable stock; bring to a gentle boil, about 10-12 minutes. Add the tortellini to the soup and cook for another 6 minutes. Add the spinach, a few handfuls at a time, and slowly stir into the soup, cook for another 3-4 minutes. Serve soup in bowls with a few heaping spoonfuls of Parmesan.
