You can tell the change of seasons has arrived. Suddenly the humidity is gone, the nights are cool, and the breeze seems a bit chilly. Fall is definitely here, and along with it I suddenly have a craving for soup. We eat lots of soup during the colder months, one of our family favorites is this Tortellini Soup recipe that we discovered at a favorite restaurant in Chicago years ago.
The simple list of ingredients includes olive oil, baby spinach, garlic, onion, chicken base, and of course Tortellini. We like the three cheese variety Tortellini the best.
So, first swirl some olive oil in the pan, don’t be afraid of using too much. I really don’t think there is such a thing…
Add two teaspoons chopped garlic….
Saute over medium heat, until it starts to brown.
Then add the chopped onion.
Saute with the garlic until the onions become translucent.
Then add 8 cups chicken stock. I use water with two tablespoons of my favorite chicken base.
Bring to a boil. Meanwhile, chop the spinach, then set it aside. For a big pot of soup I used about 4 cups. You can add more or less if you wish.
After the soup begins to boil, throw in the tortellini.
My kids love it, so I used two of the small bags. The manufacturer claims each little bag will serve 3-4 people. Who are they kidding? My kids could eat it all in one sitting if I let them. That’s why I use two bags. Cook for about 13-15 minutes until the pasta is tender.
Then throw in the spinach and cook for about 5 minutes more. You can also add seasonings at this time. Salt and pepper, perhaps a bit of dill, basil or oregano. It doesn’t seem to need much.
Then serve with a bit of grated Parmesan on top.
If you don’t have one of these nifty graters, you simply must get one. Nothing compares to the taste of freshly grated Parmesan. You will never go back to canned again. Trust me on this.