Tortellini Spinach Soup Revisited

by Joanne on November 20, 2016

The weather has turned and it’s time for soup.

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After fun in the cold, wet snow, there  is nothing better than a big, robust bowl of soup.

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I was reminded of the healthy benefits of including spinach in our diets by Helen of Well-BeingSecrets. Check out this super food here: Spinach Health Benefits

Now, what about that soup?   Well one of my all time favorite recipes for dinner in one dish is the Ellie Krieger recipe I made back in 2012.  Link here: CEImB Tortellini Spinach Soup.

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I tweaked the original recipe as follows:

  • 1 TBS olive oil
  • 1 medium yellow onion, chopped
  • 2 tsp minced garlic
  • 1 orange, yellow or red bell pepper, chopped
  • 2 ribs of celery, chopped
  • 8 oz sliced mushrooms
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp crushed red pepper flakes
  • 28 oz can diced tomatoes
  • 32 oz Vegetable Stock
  • 16 oz chopped frozen spinach, defrosted 
  • 20 oz pkg Tri color tortellini with cheese
  • 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 peppers, 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 stir and cook for about 5 minutes then add the tortellini and cook for another 8 minutes.

Very tasty.  Not heavy but hearty enough to fill you up with a lot of goodness and iron.

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What’s your favorite one dish dinner when the weather turns cold?

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