Easy Tortellini Soup
September 3, 2009, 12:44 pm
Filed under: Main Dishes

Last week we had a stretch of a few days that had highs around 70 and lows in the 50s.  Not cold, by any stretch, but a cool reminder that fall is on it’s way.  It made me long for a nice, hearty soup dinner, but honestly, my usual energy level is missing in action lately.  A quick Google search brought me to this recipe, so with a few slight modifications and not much time, I had a that delicious, warming soup dinner that I wanted.

Easy Tortellini Soup

2 T. olive oil

3 to 4 cloves of garlic, diced or put through press

6 c. vegetable stock (or so…doesn’t need to be exact.  I used about 1 1/2 boxes of pre-bought organic stock)

9 oz. pkg refrigerated Buitoni 3-cheese tortellini (or the equivalent in any brand of frozen or refrigerated tortellini)

1 1/2 lbs. tomatoes, chopped

5 to 6 oz. baby spinach leaves (I used about a 1/2 bag of prewashed leaves, which I simply rolled in bunches and sliced thin in a chiffonade.  You could also tear it or chop it…just make sure it’s washed and stemmed)

10 basil leaves (again, I prefer to chiffonade, but you can tear or chop if you prefer)

fresh cracked pepper

fresh parmesan for shredding on top


Add oil to stock pot or large saucepan on med heat.  Add garlic and saute until beginning to brown.  Pour in vegetable stock and tomatoes and bring to a boil.  Stir in tortellini and cook until tender (or according to pkg instructions), it should only be a few minutes if refrigerated.   Add spinach, basil and fresh ground black pepper.  Reduce heat and simmer for a few minutes.  Then ladle into bowls and top with freshly grated parmesan cheese.

So easy and so delicious!  




2 Comments so far
Leave a comment

I can totallly make this. And I love the Buitoni pasta line. This will actually work well on WW. Thanks!

Comment by Alicia

I can practically smell that through the pictures… looks simple and delicious, which is some of my favorite kind of food.

Comment by jae

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