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Tortellini Soup

Aperfect soup for when the weather starts to change.  Filled with greatItalian flavor.
Print Recipe
Course Soup
Cuisine Italian
Servings 6 People

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.

Notes

I have used a variety of tortellini and all were good.  The four cheese tortellini are a favorite at our house.
Keyword Soup, Tortellini Soup