Tortellini Soup
Even though it is only the beginning of September, I am anxious for fall to start. Cooler temperatures, leaves changing colors, hot cocoa, apple cider, pumpkin everything, blankets to curl up with and soup! I will be posting my fall Butternut Squash, Pumpkin and Apple Soup, but first I want to post my Tortellini soup recipe.
Soups date back to 20,000 BC. They were pretty basic back then. Today, we have different varieties of soup. Most are served hot, but some soups are served cold such as Vichyssoise. There are cream soups, broth soups, fruit soups and even dessert soups. We now have many options to choose from and there are cookbooks devoted to just soups.
My version of Tortellini Soup is a slight variation on Mr. Food’s Mama Mia’s Tortellini Soup. This is a quick and easy recipe and one that your family will enjoy.
I have used a variety of tortellini (4 cheese, Chicken and Prosciutto, etc.). They all work well in this soup. I also use Del Monte’s garlic and onion diced tomatoes. They add to the Italian flavors of the soup. I typically stay away from anything with more Italian spices, as oregano can overpower this soup.
Finally, I like a little more Balsamic Vinegar than what the original recipe called for. I typically use 3 Tablespoons, sometimes 4, but you can experiment and see what you prefer. This also may depend on how strong your balsamic vinegar is.
While this is a broth soup, the tortellini makes it a nice hearty soup. Serve this soup with a side of garlic bread and garnish it with some grated Romano cheese. You can add a salad for a more complete meal.
Watch for more of my soup recipes.
For a quick mid-week meal, try my version of Tortellini Soup. Your family will enjoy it. It you have tried this soup, please leave a comment below. Don’t forget to follow me on Facebook, Instagram and Twitter.
Antica Italia Aged Balsamic Vinegar
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Tortellini Soup
Equipment
- Pot Large
Ingredients
- 1 Tblsp olive oil
- 1 large onion small dice
- 1 celery stalk thinly sliced
- 40 ounces low-sodium chicken broth
- 28 ounces whole tomatoes crushed
- 1 large garlic clove crushed
- 19 ounces frozen or fresh tortellini
- 4 Tblsp balsamic vinegar
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground coarse black pepper
- 12 ounces fresh baby spinach rough part of stem removed
- Grated Pecorino Romano Cheese
Instructions
- Remove the tough part of the stems from the baby spinach leaves. Set aside.
- In a large pot, heat the olive oil. Lightly saute the onions and celery until tender.
- Add the remaining ingredients, except the grated Pecorino Romano Cheese.
- Bring to a boil. Reduce the heat and simmer for up to 1 hour or until everything is tender.
- Remove from the heat.
- Lade the soup into bowls and serve immediately.
- Sprinkle with grated Pecorino Romano cheese.
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