Fast, easy, warm, filling: four key words when cooking on a weeknight during these cold winter months. It’s so easy to order take out (or eat cereal) after a long day, but this soup might actually be easier. It features minimal chopping and requires the ability to dump ingredients into a pot and stir.
In about the time it takes to boil a package of tortellini, this soup is done. It’s also pretty easy to customize to suit your tastes– just use your favorite tortellini and it’s a completely different soup (our favorites are cheese or chicken and prosciutto fillings). It’s also super easy to make it a vegetarian meal (meatless tortellini + vegetable broth). Fun fact: legend has it that tortellini was inspired by Venus’ (goddess of love) belly button!
1 tablespoon olive oil
1/2 cup onion, chopped
2 cloves garlic, minced
1/2 teaspoon dried oregano
1 (15 ounce) can diced tomatoes, with juices
1 (32 ounce) carton (4 cups) low-sodium chicken broth
1 package of your favorite tortellini (10-12 ounces)
3 cups fresh baby spinach, loosely packed
Salt and pepper
Grated Parmesan, for serving
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the onions to the pan and cook until beginning to soften, about 5 minutes. Add in the garlic and cook, stirring frequently, just until fragrant, about 1 minute. Mix in the oregano and diced tomatoes. Add the broth to the pot. Bring the mixture to a boil. Add the tortellini to the pot and cook according to the package directions. One minute before the tortellini is fully cooked, stir in the spinach. Remove from the heat. Season with salt and pepper to taste. Top with Parmesan before serving.