Saturday, October 5, 2013

(Usually) Tortellini Soup

Fall has come, although we're having quite the Indian Summer here.  It was in the low 90s here today!  That said, I've been inside most of the day working on my sermon and doing laundry.  The glamorous life never ends!  I knew I needed something simple, filling, and super-tasty for supper, and if I could eat off of it for a few days, all the better.  I had been thinking about my tortellini soup and thought that would hit the spot so that's what I made.  Ok, ok, so I actually made raviolini soup since that's what I had, but you get the gist, y'all.

This soup is so simple and so good.  Tweak it to your liking.  It's very easy to make it vegetarian, and you can add some kind of meat to make it heartier.  It's a winner for your recipe repertoire.  I didn't have a recipe the first time I made it so I just threw together what looked and sounded good.  Baby spinach adds nutritional value and tastes great in the soup.  Sautéing the onion until it is translucent adds a lovely depth.  I like to add a handful of grated cheese so I try to keep the salt in the rest of the recipe to a minimum.  Want it spicy?  Crushed red pepper flake does the trick.  (I generally do a palmful.)

The best part?  It'll taste even better the next day as the flavors meld.  Nom nom nom.

Without further ado, here's the recipe for (Usually) Tortellini Soup:

  • 1 carton unsalted chicken or veggie stock (I like Kitchen Basics)
  • 1-14.5 oz can Italian style diced tomatoes (basil, garlic, oregano)
  • up to a 9 oz package of tortellini, raviolini, or other small stuffed pasta (I generally use cheese but will try some meat varieties as the weather cools, and I generally recommend using about 2/3 of the package so you have more broth.)
  • 1 palmful each dried basil, oregano, and crushed red pepper flake, adjusted to your taste preferences
  • 1 small onion, diced
  • 1 bag baby spinach, using as much as you'd like
  • 1 tbsp olive oil
  • 1 tsp salt, adjusted to your taste
  • grated cheese, if desired (I like parmigiano)
In a minimum 3 quart pot, saute the diced onion in the olive oil over medium heat until it is translucent.

Add the stock, then tomatoes, herbs, and crushed red pepper flake.  Give it a taste before adding the salt, then taste again after adding the salt to see if you need more.  Add the spinach to your liking, then cover and let simmer for 15 minutes.

Give the broth a taste again, adjusting your seasonings as necessary.  Add as much pasta as you'd like out of the package, then cover and let cook for the recommended cooking time on the package, generally 3-5 minutes.

Ladle into bowls and serve with the grated cheese on top.  Mangia!

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