This is my new favorite soup for nights when I am feeling tired, uninspired or lazy. So, you know, about once a week. It combines fresh vegis with frozen tortellini in just a few simple steps. While I usually stop making soups in the warmer weather, this soup takes under 10 minutes on the stove. Perfect for the days your AC is cranking! As the season’s change, try various greens such as kale or swiss chard in place of the spinach.
Simple Tortellini & Spinach Soup
adapted from Gourmet . serves 4
2 T olive oil
4 large garlic cloves, minced
4 c vegetable broth
2 c water
1/2 t salt
1/2 t pepper
1/3 c grated parmesan cheese (plus more for garnish)
1 handful fresh basil leaves, chopped
2 c coarsely chopped fresh baby spinach
2 bags frozen cheese tortellini (apx 25 oz)
In a large pot, heat oil on medium-high and add garlic. Stir 2 minutes until golden brown. Add vegetable broth, water, salt and pepper and bring to a boil. Stir in parmesan cheese, basil, spinach and tortellini. Cook 5-8 minutes, until tortellini is tender. Season to taste with salt and pepper and transfer to individual serving bowls. Top with a drizzle of olive oil and grated parmesan cheese.