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Cooking in the Country

Italian spinach tortellini soup (reprise)

Claire Stabbert
Posted 10/14/22

I’m not sure about you, but packing food for lunches at work is so hard. I try to pack things that do not weigh me down throughout the day. 

My go-to is a wrap, packed with turkey, …

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Cooking in the Country

Italian spinach tortellini soup (reprise)

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I’m not sure about you, but packing food for lunches at work is so hard. I try to pack things that do not weigh me down throughout the day. 

My go-to is a wrap, packed with turkey, cheese, and toppings such as crunchy alfalfa sprouts. Lately this time of year I love making soup and bringing it for lunch a few days in a row or freezing it for later use. 

This recipe for Italian spinach and tortellini soup is brothy and light yet fills you up with cheese tortellini and hearty vegetables. I use meatless tortellini but you can use any variety you would like. Adding your spinach at the very end will allow it to keep its texture without getting too mushy. 

You will need:

- 2 tbsp olive oil

- 1 medium onion chopped

- 2 medium zucchini halved lengthwise and thinly chopped

- 3 medium garlic cloves minced

- 1 1/2 tsp Italian seasoning

- salt 

- pepper

- 1/8 tsp red pepper flakes

- 64 oz vegetable broth (2 large boxes)

- 14 1/2 oz can diced tomatoes

- 9 oz package refrigerated cheese tortellini

- 1 bag fresh baby spinach

- basil and grated pecorino romano cheese for garnish 

In a large Dutch oven, heat oil over medium high heat and add onion with some salt. You want your onion to soften, cooking for about 3 minutes. Next, add zucchini and cook, stirring occasionally until zucchini is tender and crisp (about 3-5 additional minutes) Add garlic, Italian seasoning, salt and pepper, and red pepper flakes and cook until fragrant (1 minute). 

Finally, stir in your broth, and tomatoes and bring to a boil. Stir in the tortellini and cook according to timing on package. Stir in the spinach and cook for 1 minute then take off the heat. The goal is to not overcook the spinach and leave it with some texture. 

Top with some basil and cheese and enjoy! A big piece of crunchy French bread would be wonderful to “zobble” up the broth. (Zobble is a verb I like to use when referring to eating delicious liquids. You’re welcome). 

Please feel free to add whatever veggies you like to this soup. I stuck with an Italian theme, adding spinach and tomatoes, but I have nothing against frozen veggies this time of year. This soup will make about 6 servings. Enjoy!

Claire Stabbert’s recipe this week is a repeat from last year at this time, a reprise of a hearty soup recipe for the chilly autumn weather! Email Claire at cmh08343@gmail.com.

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