It’s Tortellini! It’s Soup! It’s Tortellini Soup!
I’ve just got to say… I really don’t know why I waited so long to try my hand at this. Soup is a wonderful thing on a cold night, especially something hearty. So, I’ll just dig right in. This recipe serves four easily, with plenty of leftovers (one could serve six pretty easily as a meal). If you’re looking to feed a smaller crowd, I think this can be cut in half pretty easily.
So, we’re going to start with a medium-to-large onion and chop it up coarsely. I like big chunks of onion in stuff, so I get some texture. Also mince about three cloves of garlic (although the jarred minced stuff works just fine here – I keep it around for these occasions)
In a stock pot, put a couple of tablespoons of olive oil over a medium heat, and add the onions and garlic. Saute them until the onions get translucent and get soft. I like to add a pinch of pepper and salt alongside to start things seasoning too. Meanwhile, take a 28-oz. can of whole tomatoes and gish them in a bowl so there’s big chunks. Gishing tomatoes is very therapeutic, and make for a nice texture to boot. I recommend doing it whenever possible.
When the onions & garlic are ready, add in the tomatoes and 12 cups of chicken stock (that’s three 32 ounce boxes if you buy it at Costco like I do). Crank up the heat so the lot will start to boil and start seasoning: dump about 1/2 to 3/4 tablespoons of oregano, a teaspoon of parsley, pepper, and basil, about 1/2 teaspoon of red pepper flakes (optional, but you know you want to) and a few drops of white truffle oil if you have it. Once that’s boiling reduce the heat and let it all simmer heavily for around ten minutes, so everything starts to come together. Stir often so the flavors mix.
Next, bring it back to a boil (I know, I know…) and add the tortellini. Assuming you’re using the fresh stuff (because, who wouldn’t?) it’ll be about six minutes, but check the package to be sure. If you’re using dried tortellini, I don’t know.
And….cut the heat again to a simmer. Start adding the spinach in bunches and working it in. I used a pound, but I know a lot of packets come in 5oz and 10oz sizes. If you’re making a full recipe, 10oz is the absolute minimum, and I’d err on the side of ‘more is more’ here. Plus…spinach. Healthy, right? Did I mention my 13-year-old had thirds? Adjust the seasonings as necessary Let that go for another ten minutes or so until the spinach stalks are soft, and voila! Plate, top with some Parmesan and nom away!
- 18-ish ounce packet (the ‘family size’) cheese tortellini
- 10oz-16oz fresh spinach
- Medium onion
- chicken stock (lots)
- dried oregano
- dried parsley
- dried basil
- red pepper flakes (optional)
- truffle oil (optional)