Tuscan Tortellini Soup
By
Kim Biegacki
@pistachyoo
19
A delicious light broth with Italian seasoning, two kinds of tomatoes that are sweet, savory & tangy, garlic, sweet onion & three different greens along with the 6 cheese filled tortellinis topped with more fresh cheese.
The perfect meal for "Meatless Monday"!
★★★★★ 1 vote5
Ingredients
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6 smalltomatoes, campari, diced
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1/2 mediumonion, vidalia, peeled, diced
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4 - 6 clovegarlic, minced
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9-12 ozspinach medley, baby spinach, argula & raddichio, rinsed
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1/3 csun dried tomatoes, in oil
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2 Tbspolive oil, extra virgin from sun dried tomatoes
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6 ctortellini, 6-cheese stuffed
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3 can(s)vegetable broth or chicken broth
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3 can(s)water
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2 - 3 tspitalian seasoning
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1/2 tspthyme, dried
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1/4 tspfennel
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·squeeze of fresh lemon juice
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·salt and pepper to taste
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GARNISH
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1 Tbspparmesan cheese, shredded
How to Make Tuscan Tortellini Soup
- Pour your broth, water in a pot and put on medium heat. Add all your vegetables and spices let cook for 15 minutes. Next, add your tortellinis and cook for another 10 minutes. Do not boil as the tortellinis cook fast. You just want everything hot. I didn't want my vegetables soggy/soft but still a slight crunch to them so I cooked my soup for about 20 - 25 minutes. I wanted this as healthy as I could get it.
- Oct. 11, 2015 --- Made a double batch of this soup for a food swap I was in today. I was able to get 9---1/2 quart containers w/16-18 tortellini's in each.
I also froze this soup and it thawed out fine. (I did put the tortellini's in the soup at the very end...just enough to heat them because I knew I was going to freeze the soup.)