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Year of the Soup: Week 22

This recipe is so, so simple.  It would be very easy to make after work when you just need something quick and filling.  It’s done in about 20 minutes, and it’s more filling than you’d think.

Because this recipe is simple, however, it doesn’t have a whole lot going on.  The original version of this recipe calls for chicken, and truthfully I think the vegetarianized version is missing something because of it.  So if you eat meat, you might want to add some chicken breast to make it a little more well rounded.  Enjoy!

Tortellini Soup

  • 6 cups vegetable broth
  • 2 carrots, cut into thin rounds
  • 1/2 bunch spinach, cut crosswise into 1-inch strips
  • 1 8- to 9-ounce package cheese tortellini
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 cup (1 ounce) grated Parmesan
  1. Bring to broth to a boil. Add the carrots, spinach, tortellini, salt, and pepper. Simmer according to the tortellini’s package directions.
  2. Ladle the soup into bowls and sprinkle with the Parmesan.
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