Tortellini Soup

This is a simple take on classic Italian flavors: tomato, spinach, cheese, pasta. It all comes together in a surprisingly filling soup that doesn't take long to make and is good for nights when you're tired and want something a little rustic. An added bonus: this soup reheats beautifully, which makes is great for carry to work for lunches.


Tortellini Soup

1 tbsp unsalted butter
1 sweet onion, julienned 
4 cloves garlic, minced
48 oz. low sodium chicken stock (I use two boxes of the Kitchen Basics brand)
1 1/2 tsp dried oregano
8 oz frozen cheese tortellini
1 can cannelloni beans, drained and rinsed
1 can stewed tomatoes, NOT drained
1 9 oz bag baby spinach, washed
2 tbsp fresh basil, minced
1/2 cup grated parmesan cheese
Salt
Pepper


In a fairly good sized soup pot, melt the butter over medium heat. Add the onions, saute until the onions are translucent, then toss in the garlic and continue cooking for about two more minutes.

Pour in the chicken stock and add the oregano. Bring the chicken-onion broth to a gentle boil, and add the tortellini. Check the tortellini bag for cooking times, but if it's 10-12 minutes like most frozen tortellini, then set a timer for 10 minutes and allow the pot to continue at a gentle boil.

About halfway through the tortellini's cooking time, add your cannelloni beans and stir the whole pot to make sure that none of the pasta are sticking to the bottom. With about three minutes left on the timer, add the stewed tomatoes and their juice. I like to use my hands as I add the tomatoes to break them up so that there aren't such huge chunks in the soup, but to each his or her own.

When the timer expires, add in the spinach a few handfuls at a time, stirring so that it wilts down a bit before the next batch goes in. Add the basil and the cheese, and let the pot simmer for another minute or so, stirring well until all of the spinach is wilted thoroughly and the cheese has melted into the mixture. Taste and season with salt and pepper as appropriate. Serve immediately, preferably with some crusty bread for dipping.

Serves: 6-8