Tortellini Soup

Every person/family needs one of those go to meals.  After a hard day’s work and exercising, the last think I want to do is slave away in the kitchen cooking something elaborate.  This soup fixes that.  It is so simple yet is packed with flavor.  The original recipe called for only diced tomatoes and spinach but I added corn and carrots so that it felt a bit more rounded in the veggie arena.  I also added alot more chicken broth so after the tortellini absorbs and when you eat this soup for leftovers it is still a soup and not a pasta salad.

All I can say is you need to try this soup.  It’s simple, complex and so comforting!

Tortellini Soup

Adopted from Annie’s Eats

INGREDIENTS

1 tbsp. olive oil

1 cup onion, chopped

2 cloves garlic, minced

1 tsp. dried oregano

1 (15 oz.) can diced tomatoes, with juices

12 cups chicken broth

9 oz. tortellini, any variety 

1 cup carrots (shredded)

1 cup corn ( I used frozen)

3 cups fresh baby spinach, loosely packed

Salt and pepper

Grated Parmesan, for serving (Optional)

DIRECTIONS

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, corn, carrots and diced tomatoes.  Add the broth 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.

© Kim Bohme and A Bohme Cooked Meal