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I’ve kind of been on a soup making kick because 1. it’s not super warm here, 2. you can pack lots of veggies into soups, and 3. one pot=a lot less dishes. Plus, leftovers freeze really well and it’s just plain happy to see a big pot of simmering supper on your stove.
This cheese tortellini soup is really easy; chop a few veggies and you’re basically done. You can find the tortellini in the refrigerated section of your grocery store (mine is near the dairy section).
I got this recipe from Edie who runs the blog Life in Grace. This soup is now a go-to supper in my house.
Cheese Tortellini Soup
Ingredients
- 2 tbsp oil
- 1 onion, diced
- 2 carrots, diced
- 3 celery stalks, diced
- 3 garlic cloves, diced
- 2 1/2 boxes chicken broth
- 1 bag fresh spinach (I like to chop mine up a bit so the pieces aren't so big, but you can leave the leaves whole if you want)
- 1 large bag of cheese tortellini
- 1 28 oz can diced tomatoes
- 1 tbsp balsamic vinegar
- 1-2 tbsp honey
- salt and pepper to taste
Directions
- In a soup pot over medium heat, add the oil. Stir in the onion, carrots, and celery and cook until tender, about 5-7 minutes. Add the garlic and cook a minute longer.
- Add the broth, spinach, tortellini, tomatoes, vinegar, and honey. Add salt and pepper to taste.
- Bring the soup to a boil and reduce to a simmer until the pasta is tender.
Created by SouthernSavers.com
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