“To feel safe and warm on a cold wet night, all you really need is soup.” -Laurie Colwin
It took a little convincing to get my family on-board to participate in Meatless Mondays. I pulled out all my well-researched facts and information about how it helps the environment and how it’s healthy…but to be honest I think the way I won them over was when I said we could have homemade cheese pizza for our first “trial run”. Then I came upon the cookbook Cooking Light Italian and surprisingly enough, most of the recipes were vegetarian. There was my answer – win the people over with Italian food!
Cooking light pizza was hit, spinach & cheese calzones were delicious, and any type of pasta dish brought excitement to the table. However, recently I’ve been trying a different approach and I’ve discovered that soup is a fantastic idea for Meatless Monday! Making more soups was a goal of mine at the start of the winter season and now I’ve found my go-to for Meatless Mondays as well. This soup has already been requested a few times. It’s delicious, filling & Italian! What could be better?
Start by gathering up the short list of ingredients for this recipe (another bonus!)
Begin by cooking the onion & garlic for about 5 minutes until the onion is soft and the garlic turns light gold.
Then add the dried oregano, vegetable broth, tomatoes, and salt & pepper.
Next, bring the mixture to a boil and add in the tortellini.
Cook the tortellini according to package directions. Once the tortellini is done cooking, add spinach to the soup & stir to combine. Serve with a side of bread & you’re ready to eat!
Adapted from, The Well-Fed Newlyweds
- Olive Oil - 1 tablespoon
- Garlic Cloves - 2, minced
- Onion - 1/4 cup, minced
- Dried Oregano - 1/2 teaspoon
- Low-Sodium Vegetable Broth - 1 quart (4 cups)
- Canned Diced Tomatoes - 1 - 14.5oz can
- Salt & Pepper - to taste
- Cheese Tortellini - 1 - 9oz. package, fresh or frozen
- Spinach - 3 cups (fresh)
- In a large pot, heat olive oil over medium heat. Add garlic and onion. Cook until onion is softened and garlic has turned light gold, about 5 minutes.
- Add dried oregano, vegetable broth, tomatoes and salt and pepper to taste.
- Bring soup to a boil and add tortellini. Cook according to package directions.
- Once tortellini is cooked remove the pot from heat then add in the fresh spinach and stir to combine. Add any additional salt or pepper; if desired.