Friday, February 18, 2011

Quick Tortellini Soup

This soup is a new find for me. I had a very tasty version at the birthday party I took the butterfly cupcakes to, and have since wanted to recreate it. I knew the ingredients were simple... Cheese tortellini, chicken broth, fresh spinach, and her version had little meatballs which were a great complement.

The version I made was meatless and added some chopped tomatoes and a little shaved Parmesan cheese to the top. It's a pretty low key, low maintenance, (and low fat!) easy dish. A word to the wise, don't use a low sodium broth for this one. As there are minimal ingredients in the dish, the lower sodium took a bit away from the overall flavor. There is an alternative recipe for a tortellini soup that uses some canned tomatoes that I plan to make in a couple weeks, so I'll share which version is better at that time. :)

If you want to make it a more substantial meal, or add a protein, little meatballs or some cooked and crumbled Italian sausage would both be a delicious addition.

Served with some crusty bread, it's soup!

Quick Tortellini Soup
Serves 6
  • 6 cups chicken broth
  • Pinch of parsley
  • 16 oz. package of fresh or frozen tortellini
  • 4 cups baby arugula and spinach*
  • 2 Roma tomato, seeded and chopped
  • Salt and pepper, to taste
  • Parmesan shavings, for serving
*Half a bag of frozen peas or Trader Joe's French cut string beans are both good substitutions.

Heat chicken broth and parsley over medium-high heat. Add tortellini to the hot broth. Cook until heated through (see package directions). Divide greens between 4 bowls. Ladle soup over the greens and top with chopped tomato and Parmesan.

Source: Confections of a Foodie Bride

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