Tuesday, May 1, 2012

Tortellini Soup

This simple soup is perfect for those nights I am craving comfort food. Most people think that comfort food has to be heavy and take a long time to prepare. That is not the case with this soup. It is light and comforting and takes less than 30 minutes to put together. 

Tortellini Soup
recipe courtesy of
Annie's Eats slightly adapted from The Well-Fed Newlyweds via Tasty Kitchen

1 tablespoon olive oil
½ cup onion, chopped
2 cloves garlic, minced
½ teaspoon dried oregano
15 ounce can diced tomatoes, with juices
4 cups low-sodium vegetable or chicken stock
9 ounces 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 stock 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.