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Tortellini Soup - Easy
 

RSS reader?  Hey, Dena, talk English at me!

I use Google's reader, but there are others around as well.  Check one of them out if you visit a pile of sites every day or two.

Anyway, the reason I bring this up is that while skimming my Reader the other day, I noticed there was a new post waiting for me from Gina's Skinny Recipes.  Turned out to be a recipe for soup with spinach cheese tortellini.  Since I happen to like soup, I checked out the recipe and thought it would make for a nice easy dairy lunch.  I just happened to have a package of tri-color tortellini in my freezer waiting for me to do something with it.  And because I wanted a dairy version, veggie broth subbed for the chicken broth, although you could easily use vegan chicken broth in its place.

All in all, with some leftover french bread rolls I had hidden stashed in the freezer, it made a nice fast and easy weekday lunch.

Tortellini Soup
adapted from Gina's Skinny Recipes

1 Tbl. butter
1 carrot, peeled and chopped
2 cloves of garlic, minced (bottled okay)
8 cups low-sodium vegetable (or vegan chicken) broth
1 Parmesan or Parmigiano Reggiano Rind (approx. 2 inches long, optional)
1 lb. pkg. cheese tortellini (regular, tri-color or all spinach)
1/2 tsp. coarsely ground pepper
1/2 tsp. ground nutmeg
2 cups loosely packed baby spinach
Parmesan or Parmigiano Reggiano, grated In a large pot, melt butter over medium-high heat. When melted, add the  onion and carrot. Cover and reduce heat to low.  Cook for approximately 8-10 minutes until vegetables begin to soften. Uncover and add garlic.  Increase heat to medium-high and stir for another minute to cook harshness out of garlic. Add broth, water and cheese rind; bring to a boil. When boiling, add pepper, nutmeg and tortellini. Reduce heat to medium and simmer until tortellini cooks according to package directions, about 8 minutes. Fish out and discard cheese rind. Eat Toss that tortellini that came along for the ride back into the broth. Remove from heat and stir in baby spinach. Taste and add salt, if necessary. Ladle soup into bowls.  Garnish with freshly grated cheese, if desired (I didn't).  Serve hot with italian or french bread or roll.
dairy dinner easy education lunch pasta soup spinach tortellini Chef Dennis said…
I love a good tortellini soup! your recipe sounds delicious!
December 25, 2010 at 10:40 PM The Mom Chef said…
Your soup looks so warming and perfect for a cold snowy day like we have right now. Thanks for sharing the recipe.
December 26, 2010 at 8:49 AM Tim Niland said…
Yum! Looks like a nice soup to have on hand while snowed in by a blizzard!
December 26, 2010 at 12:45 PM Lawyer Loves Lunch said…
Ooh, this is perfect! I'm always on the lookout for quick and delicious soup recipes now that we live in a city that is so cold and wet! Happy holidays! :)
December 26, 2010 at 2:06 PM dena said…
Thanks, guys!
December 27, 2010 at 10:43 PM