Oh how I miss the warm days of summer…

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However, if it were hot outside, we probably wouldn’t be cooking soup!

This week Bri of Yoshimi vs Motherhood picked our Ellie recipe. It was the perfect meal for a rainy, cold night in New York. Quick, easy, filling and delish!  Visit Bri’s blog for the “real”recipe because, as you know, I tweaked it a bit.

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  • 1 TBS olive oil
  • 1 medium yellow onion, chopped
  • 2 tsp minced garlic
  • 1 carrot, peeled and chopped small
  • 2 ribs of celery, chopped
  • 8 oz sliced mushrooms
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp crushed red pepper flakes
  • 14 oz can diced No Salt Added tomatoes
  • 32 oz Vegetable Stock
  • 6 oz baby spinach, chopped
  • 9 oz pkg Whole Wheat tortellini with 4 cheeses
  • 1/2 cup grated Parmesan cheese

Heat the oil over medium heat in a large soup pot. Add the onions and sauté for 5 minutes. Add the garlic and let cook another minute.

Add the carrots, celery, mushrooms, oregano, thyme, pepper flakes and cook about 6 minutes.

Add the tomatoes and broth. Bring to a boil.  Reduce the heat to simmer for 10 –12 minutes.  Add the spinach and tortellini and cook for 6 minutes.

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If it were only me enjoying this soup, I would have doubled, no tripled the red pepper flakes.

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Ted thought it was a great change of pace.  The vegetable stock with tomatoes created a light liquid with loads of flavor from the aromatics (onions, carrots, celery).

I wouldn’t have missed the opportunity to add mushrooms. Those helped add substance along with the tortellini.

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Just don’t forget to top this dish with cheese  and enjoy!

Good pick Bri!
By the way: PLEASE VOTE FOR ME ON THE CHOCOLATE CHILI LAVA CAKES!
A Chile & A Spoon. Check out My Hot Recipe! And Vote for your favorite

Joanne

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