Food, Quick & Easy Main Dishes, Soups, Vegetarian Main Dishes

Spinach Tortellini Soup

November is finally here.  This is the month I have been waiting 9 months to roll around…this is the month our precious daughter will arrive!  

In preparation for this exciting event, I plan to schedule some blog posts in advance so the blog won’t be completely neglected for months. 🙂  Hopefully I will have enough posts ready to get me through until I feel like cooking and blogging again.

With that said, let’s move on to the deliciously easy spinach tortellini soup.

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This soup is no-fuss and quick to make.  It uses canned tomato products and frozen spinach, so it’s a good winter soup when there aren’t many fresh veggies on hand.

It also uses frozen or refrigerated cheese tortellini.  In my case, I could only find a 9 ounce package of refrigerated tortellini.  However, you can also feel free to use the regular 12 ounce package of frozen tortellini if you can find it at your grocery store.

The soup is pretty thick and tomato-y (although really tasty!), so if you prefer it a little thinner, I would suggest subbing out the crushed tomatoes for diced tomatoes and adding a bit more water.  We liked it the way it was however, and ate it with some homemade French bread.

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Spinach Tortellini Soup
Slightly Adapted from: Budget Bytes
Yield: about 8 servings
2 Tablespoons olive oil
1 small onion, diced
10 small white mushrooms, sliced
4 cloves garlic, minced
28 ounces tomato sauce
28 ounces crushed tomatoes
28 ounces water (just fill up the can of crushed tomatoes with water after its empty)
1 teaspoon dried basil
1 teaspoon dried oregano
9-12 ounce package of refrigerated cheese tortellini
1 (10ounce) box frozen spinach
2 scant teaspoons salt
pepper to taste

1. Heat oil large pot over medium heat.  Saute onion and mushrooms until tender. Add garlic and cook 1 minute longer.  Pour in tomato sauce, crushed tomatoes, one full can of water, basil, and oregano.  Bring to a simmer and cook for 10 minutes.
2. Add refrigerated tortellini and block of frozen spinach (no need to thaw first).  Cook until tortellini is tender and soup is heated through, or about 10 minutes.  Add salt and pepper to taste.  Serve and enjoy!

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