When I was a kid, I preferred tortellini swimming in alfredo sauce to any other version. And while that dish still has its place (like yesterday’s lunch with my baby sister), here’s a hearty, satisfying, and much lighter way to prepare tortellini.
This soup is warm and cozy, perfect for freaking cold January days. And February days. And those extra-special chilly days when you welcome a bleary-eyed and hungry friend back to Minnesota after a long vacation in Bangkok and Abu Dhabi. Poor guy. We gave him hugs and fed him soup. Warmed the body and warmed the soul.
- 1 Tbs. olive oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1/2 tsp. dried oregano
- 1 (15 oz.) can diced tomatoes, with juices
- 4 cups chicken or vegetable broth
- 9 oz. cheese tortellini, store-bought or homemade
- 3 cups fresh baby spinach, loosely packed
- salt and pepper, to taste
- parmesan cheese, for serving
Heat olive oil in a large saucepan or dutch oven over medium-high heat. Add onions and cook, stirring occasionally, until soft and translucent, about 5-7 minutes. Add garlic and cook, stirring constantly, for another minute. Stir in oregano, tomatoes, and broth. Bring to a boil and add tortellini. Cook according to package instructions. One minute before the tortellini is al dente, stir in spinach. Taste soup and add salt and pepper accordingly. Serve with freshly grated parmesan.
Source: Annie’s Eats.
Nutrition facts (per serving, with 1 Tbs. parmesan): 230 calories, 11.4 g fat, 22.7 g carbs, 3.0 g fiber, 10.6 g protein.