Tortellini Soup

“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!

Tortellini Soup

By Chef Kel January 7, 2013

Adapted from, The Well-Fed Newlyweds

• Yield : 3 servings

Ingredients

• 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)

Instructions

• 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.

NUTRITION FACTS (From myfitnesspal): Serves 3, Per Serving - CALORIES 410 FAT 12.3g (SAT. 3.2g), PROTEIN 16.8g, CARBOHYDRATES 57g, FIBER 5.5g, SODIUM 1225.8mg, CHOLESTEROL 33.3mg.

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