Tortellini Soup

This is a very simple and basic soup, but also one that is really satisfying. Simmering the stock separately with some herbs enriches the flavor of store-bought chicken stock.

Tortellini Soup

Tortellini Soup

Serves: 2
Time to make: ~15 minutes

What you need:

  • 4 cups chicken stock
  • 1 bay leaf
  • 1 tbsp. Italian herb mix
  • ½ onion, minced
  • 1 garlic clove, minced
  • 6 oz. cheese tortellini
  • 2 cups fresh spinach
  1. Bring to a simmer the stock, bay leaf and herbs, covered, over medium-low
  2. In a separate saucepan, saute the onion until it begins to brown
  3. Add the garlic and saute 1 minute
  4. Add the warm stock, tortellini and spinach
  5. Simmer until the tortellini are cooked and the spinach is wilted

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6 thoughts on “Tortellini Soup

  1. emueses 20 January 2007 at 1:44 pm

    Awesome! So Simple…

    Can wait to try this!

  2. cookingandrecipereviews 23 January 2007 at 11:37 pm

    That looks wonderful. I would like to ask what kind of tortellini do you use. I always have trouble knowing if I’m getting good ones. I’ve gotten some good ones that they don’t make anymore, and now I just have to try it – and have been disapointed each time.

  3. shannonoz 24 January 2007 at 9:33 am

    I don’t really have any brand loyalty to tortellini, although I have found better tortellini and more interesting flavor selections in the higher end grocery stores like Whole Foods. I think grocery store tortellini does better in a soup like this than eating it with a sauce, because it absorbs a lot of the broth and picks up flavor from that.

  4. cookingandrecipereviews 24 January 2007 at 12:50 pm

    That’s a good point about the flavor pick up from the broth.

  5. Andy S 8 December 2008 at 11:16 pm

    This looks great and easy, I’ll definitely give it a try!

    Quick question, are you going for caramelized onions or just soft and translucent? And then it gets added in or just used as a topper?

    I just posted about loving great simple soup recipes so I’m happy to find this.


  6. Shannon 9 December 2008 at 7:35 am

    To your liking, but I was thinking just soft and slightly brown, maybe 10 minutes. Then add it to the broth as a flavor base for the soup. Although topping the soup with some caramelized onions sounds really good!

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