It’s January, it’s FREEZING cold, and it’s time for Quick Tortellini Soup.
Actually any soup is perfect this time of year for warming the belly, but I love using frozen or refrigerated tortellini instead of noodles or rice in my soup to add some variety. It’s quick and easy, and just plain fun.
I usually choose a cheese-filled tortellini, but any filling will work. You can even combine different types if you’re feeling creative.
This Quick Tortellini Soup is simple to make and loaded with nutrition. I start the soup pot with the Holy Trinity of soups–carrot, celery and onion–and saute this mixture until the onion is opaque in color.
It’s then time to add my homemade chicken broth that I keep in the freezer for soup days. Your favorite boxed/canned version will work just as well. I quickly cook the tortellini with sliced mushrooms (optional but so healthy for you). I finish off cooking the soup by adding a couple handfuls of spinach. The spinach seems to wilt away to almost nothing so I like to use quite a bit, usually about 2 cups’ worth.
Feel free to play with this basic recipe. Add frozen veggies if you want (just defrost them a bit first). Anything goes, and it’s all so delicious. Serve this with a crusty loaf of bread and a fresh salad with some hearty greens and you have the perfect winter meal.
- 1 Tablespoons olive oil
- 1 medium size carrot, thinly sliced
- 1 celery rib, thinly sliced
- ½ small onion, minced
- 2 garlic cloves minced
- 1 32-ounce container chicken broth
- 1 19-ounce package frozen cheese tortellini (or flavor of choice)
- 1 cup mushrooms, thinly sliced
- 2 cups spinach, rough chopped
- In a large Dutch oven or stock pot, heat oil over medium heat. ADD carrots, celery and onion. COOK for approximately 10 minutes, stirring frequently, until onion look opaque.
- ADD the garlic and COOK for 1 minute.
- ADD the chicken broth and bring to a BOIL. Continue to BOIL for about 10 minutes.
- ADD the tortellini and mushrooms, if using, and cook for another 4-5 minutes.
- As the tortellini being to rise to the top of the pot, ADD the spinach to wilt. SERVE.