Cheese Tortellini Soup

cheese tortellini soup

Taylor and Caiti were home this weekend for the Verity’s last concert and we had one of our old favorites—cheese tortellini soup.   I think my friend Sue first made it for me and then I just took the idea and figured it out for my family.    My finicky nieces even love it.  (Right, Hope-y? or is it only Marlea that likes it?)

Anyways, it’s easy, healthy-ish, fast, no crazy ingredients.

Caiti wanted me to write down the recipe.   Typing is faster.   And I thought you might like something fast and easy too!

So for posterity’s sake, I’ll even post on Sunday.

Here’s what you’ll need:

  • 2 T. olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 3 stalks celery, chopped
  • 3 cloves garlic, diced
  • 2 1/2 boxes of chicken stock (10 cups)
  • 1 bag of fresh spinach
  • 1 large bag or two small bags of cheese tortellini (our grocery store has it in the dairy section)
  • 1 28 oz can of San Marzano tomatoes (you can use another brand but these make the BEST soup)
  • 1 T. balsamic vinegar
  • 1-2  T. honey
  • salt and pepper to taste
  • {always add salt along the way and don’t wait until the end}

Here’s what you’ll do:

  • Saute the onions, celery and carrots in olive oil for 5-7 min or until the onions are translucent.
  • Add the diced garlic and sauté another 2-3 minutes.
  • Add the chicken stock, tortellini, tomatoes,  spinach, vinegar and honey.
  • Bring to a boil and then reduce heat and simmer until the pasta is tender.
  • Serve with grated parmesan cheese and crusty bread!

It’s even better for lunch the next day.   Ask Stevie, he knows :)

cheesetortellinisoup1

I call myself the soup whisperer because I think I’m funny.  But seriously, we are the soup-est eating people I know.  My other personal faves are:

the greek lemon

greeklemon

and the italian wedding

italian wedding soup2

These are my gifts to you, friends.  These recipes make us BFF’s.

I have a whole recipes page, if you’re still hungry!

Cheese Tortellini Soup

Cheese Tortellini Soup

Ingredients

  • 2 T. olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 3 stalks celery, chopped
  • 3 cloves garlic, diced
  • 2 1/2 boxes of chicken stock (10 cups)
  • 1 bag of fresh spinach
  • 1 large bag or two small bags of cheese tortellini (our grocery store has it in the dairy section)
  • 1 28 oz can of San Marzano tomatoes (you can use another brand but these make the BEST soup)
  • 1 T. balsamic vinegar
  • 1-2 T. honey
  • salt and pepper to taste

Instructions

  1. Saute the onions, celery and carrots in olive oil for 5-7 min or until the onions are translucent.
  2. Add the diced garlic and sauté another 2-3 minutes.
  3. Add the chicken stock, tortellini, tomatoes, spinach, vinegar and honey.
  4. Bring to a boil and then reduce heat and simmer until the pasta is tender.
  5. Serve with grated parmesan cheese and crusty bread!
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