Oh how I miss the warm days of summer…
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.
- 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.
If it were only me enjoying this soup, I would have doubled, no tripled the red pepper flakes.
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.
Just don’t forget to top this dish with cheese and enjoy!