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Tuesday, February 24, 2015

Fresh Spinach Tomato and Garlic Tortellini Soup [Tried & True-ly Yummy]

Fresh Spinach Tomato and Garlic Tortellini Soup [Tried & True-ly Yummy]

So I made this a few weeks ago...and it was super refreshing and delicious!  Very easy to  make! If you know me by now, I wouldn't have tried it if it was too complicated. Not EVERY meal can be done in the crock pot ha ha ;)

Just FYI--When I make this again I will most likely be adding some of the following 
to this already YUM pot of soup:

Corn (sweet or reg.)
Green Cabbage
Green Peas
Browned Turkey Sausage (for the meat lovers)

AND Just so you know, I never post any recipe that I didn't absolutely love myself, or that my family didn't love... I did eat all the left overs of this...ha ha (I would say it tastes really good, if not better the next day(s) as it soaks in all the ingredients for longer!)  But, I am a lover of foods and more of any of the things listed above would just only make this soup even more wonderful!
 (adding in some more vitamins & nutrients, also ;)--so why not!?

**As usual, I substituted any onion or garlic for the powder or flake form...and used frozen spinach that worked just fine! (just remember that if you are using two non-fresh forms of the onion and garlic to not saute in the oil...just stir in quickly and add the broth right away to avoid burning the garlic powder and/or onion flake)

* Suggestion: Generous Parmesan Cheese on top!

Fresh Spinach Tomato and Garlic Tortellini Soup
Prep Time: 20 minutes
Cook Time: 20 minutes
Yield: About 6 servings
  • 1 3/4 lb Roma tomatoes (about 9 medium)
  • 1 1/2 Tbsp extra virgin olive oil
  • 1 yellow onion finely chopped (1 1/2 cups)
  • 6 cloves garlic, minced (more or less to taste)
  • 2 quarts (8 cups) low-sodium chicken broth
  • 2 cups water
  • 1 (20 oz) package refrigerated three cheese tortellini
  • Salt and freshly ground black pepper, to taste
  • 1 tsp granulated sugar
  • 6 - 9 oz fresh spinach, chopped
  • 3 Tbsp chopped fresh basil
  • 1/2 cup finely shredded Parmesan cheese, for serving
  • Heat a pot of water to a boil and fill a medium mixing bowl with ice water. Once water in pot boils, carefully drop tomatoes into water and boil until skins burst, about 3 - 4 minutes (if a few of them are having trouble bursting, you can remove them from the water and cut an "X" in the bottom of the tomato then return to water for about another minute until skins slightly pull away). Remove from boiling water and transfer to ice bath, cool slightly then peel, seed and dice into bite size pieces, set aside.
  • In a pot, heat olive oil over medium heat, add onion and saute until tender, about 3 minutes. Add garlic and saute 30 seconds longer. Pour in chicken broth and water, then increase temp to moderately high heat and bring to a boil. Once it reaches a boil, add tortellini, season with salt and pepper to tastes and boil 7 minutes (or longer if directed on tortellini package).
  • Stir in sugar, tomatoes, spinach and basil and cook until heated through and spinach wilts. Serve warm topped with Parmesan cheese.
  • *If it's winter and you're having a hard time finding good Roma tomatoes, you could sub 2 cans regular/petite diced tomatoes, but during the summer when tomatoes are in their prime I highly highly recommend fresh. They make such a difference.

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