Thursday, December 19, 2013

Tortellini and Spinach Soup

Work has been crazy. Seriously crazy. I am putting in a lot of time there, so cooking dinner has gone down on the priority list lately (which kills me to say). There is really only so much take-out a girl can take! I was determined to come up with a list of easy dinners that I or the Hubby could throw together and initially thought of one that I had growing up - Tortellini Soup.

Tortellini and Spinach Soup

My brother and I were a handful growing up. I have mad props for my mom being able to juggle work, volunteer stuff, school stuff, kids, husband, house, life AND cooking! She always had dinner on the table and it was always delicious.

One of her staple winter meals was this Tortellini Soup recipe. You need to add this to your recipe repertoire immediately because it takes 10 minutes to throw together, can feed an army (of hungry kids or husbands) and, some how, finds a way to taste even better after a few days in the fridge!

Tortellini and Spinach Soup

Hubby LOVES this soup, and always makes me double up on the bacon and tortellini. Sometimes I will make two pots, one with double bacon and tortellini for him, and one with double spinach for me!

Tortellini Soup

Altered from my Mom's recipe
Yields: 6-8 servings
Prep Time: 5 minutes
Cook Time: 10 minutes

4 cloves of garlic, minced
8 slices of bacon, thinly sliced (leave out if vegetarian)
One 15 ounce can of cannellini beans, drained and rinsed
One 28 ounce can diced tomatoes
8 cups chicken broth (or vegetable broth)
Parmesan rind (optional)
Two 9 ounce packages cheese tortellini (or spinach tortellini)
4 cups fresh spinach, chopped

In a large soup pot over medium heat, render the bacon slices until almost crispy. Add in the garlic and saute for a little under a minute, stirring constantly. Stir in the tomatoes and beans, then finally the chicken broth and Parmesan rind.

Bring this to a simmer and stir in the tortellini. Cook this according to the package and stir in the fresh spinach in the last minute of cooking until wilted.

How I make this gluten free:
 - before adding the tortellini, I remove some of the soup. I add in cooked brown rice and Parmesan cheese to mine.

Tortellini and Spinach Soup

1 comment:

  1. Hi Jess! I work with Ryan who has told me quite a bit about your cooking. So I made this soup last night and loved it- trying your buttermilk brined pork chops next... Thanks for putting these awesome recipes out there- Jeannine