My mother-in-law is a really good cook. I’m not just saying that because I know she’s reading this, it’s true. She’s also extremely willing to pass along recipes, which is great for my Rachael Ray filled recipe binder. Plus, it always works in my favor to cook something from Brian’s days at home once in a while, especially since we know it’s been well tested. One of the recipes she’s given me that I’ve made several times is a soup of tortellini, tomato and spinach.
Fortunately, to make this soup, you don’t really have to be a good cook. You also don’t have to have a lot of time, or a lot of ingredients. It’s that easy. Who could ask for more?
Tortellini, Tomato and Spinach Soup
- 2 cloves garlic
- 1 tablespoon olive oil
- 3.5 cups vegetable broth
- 8 oz fresh or frozen cheese tortellini
- 10 oz frozen chopped spinach thawed
- 14.5 oz can stewed tomatoes undrained and cut up
- grated Parmesan cheese
- Heat olive oil in a large saucepan. Add 2 cloves crushed (or poorly chopped, in my case) garlic and cook for 2-3 minutes.
- Add vegetable broth and tortellini.
- Heat until boiling. Reduce heat and simmer, covered, for 10 minutes.
- Add spinach and tomatoes.
- Simmer for 5 more minutes.
- Serve topped with grated Parmesan cheese.
Could it be any easier than that?
One of the best things about this recipe is that all the ingredients can be kept on hand to use for those times when you don’t know what to make for dinner.