Tortellini Soup

Last week I was talking with my old friend Stephanie about dinner ideas. She told me that one of her family’s favorite recipes was Tortellini Soup. She shared the ingredients and I headed to the store! 🙂

I made the soup last night and it was so good! A definite make again!

Here’s how I made my batch:

Dice up several baby carrots, an onion and zucchini (I only had a little bit of zucchini)

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In a large pot or dutch oven saute veggies in EVOO. Season with salt & pepper

Saute just until they start to slightly blacken

Then add in these ingredients: 1 can of drained cannellini beans, 1 can of diced tomatoes and juice and 1 package of frozen spinach (I thawed mine the day before)

Add 2 cans of chicken broth

Season with oregano, bay leaves and thyme. Add crushed red pepper if you would like to add a little heat (I added mine to my serving bowl because I didn’t want to make it spicy for the kids)

This is how I measure a lot of the time…by using my palm. I did about a teaspoon of thyme. You can definitely add more, but I’m not the biggest fan of thyme so I didn’t want it to be super powerful.

Then, only because I love my husband more than life (and taste buds) itself, I diced up some rotisserie chicken he had bought and threw it in (I picked it out of my bowl!)

Cover and let simmer for 30 minutes over medium heat.

Once the 30 minutes are over, add in a package of cheese tortellini. Buitoni is our favorite, my kids love it!

Cook for 10-12 minutes.

Notice how it wasn’t very soupy? The tortellini suck up so much of the broth it makes it kind of dry. I added in 2 cups of water to make it more soupy.

Much better! The kids and I found out that it tastes really good with Ritz crackers crushed over top!

Tip: Whenever I reheat soup I always add in a little bit of water because the solid ingredients always suck up the liquid when sitting in the fridge.

Hope you guys like this! It’s a great recipe for these cold winter days!