So, this soup is another awesome go-to weeknight dinner, full of lovely vegetables, as well as some cheese, which is good for the soul (unless you are a vegan, in which case, butternut squash or artichoke stuffed tortellinis are good for the soul too). The other nice thing about this lovely dinner is that you can have the stuff on hand all year round, because you can use fresh or frozen spinach and fresh or canned tomatoes and artichokes. Hooray for versatility!
This recipe is taken and adapted from a lovely little blog called the Well-Fed Newlyweds.
So, here goes nothin' (recipe-wise):
Ingredients:
1 whole white onion, chopped
2-3 tbsp. minced garlic
1 tbsp. olive oil
1 large can of diced tomatoes or one pint of cherry tomatoes, sliced in half.
4 C. vegetable broth
1 package (about 9 oz.) fresh or frozen tortellini
10 oz. Fresh or Frozen chopped spinach, (if frozen, thawed)
1/2 tsp. Italian spice mix (or just a dash of basil, oregano or rosemary)
1 can (drained) of artichoke hearts
Parmesan Cheese for sprinkling (optional)
Directions:
1) Heat oil in a medium-large saucepan until hot. Add onions and saute until lightly browned. Add garlic and saute for an additional minute.
2) Add Italian spices, salt and pepper. Add broth and tomatoes (including juice if from a can) and bring the mixture to a boil.
2a) If you want a smooth soup-base, you can allow the mixture to cool and puree it in a blender or use an immersion blender, if you are fancy. If you want a more rustico soup, just let it be.
3) Add tortellini. If using frozen (and thawed) spinach, add when tortellini are half way cooked, along with the artichoke hearts. If using fresh, wait until tortellini are one minute away from being done, then add the spinach.
4) Serve in large bowls with bread, parmesan and a smile.
Until our next dinner,
ceh.
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