I’ve never purchased or made tortellini before. I ran across this recipe and the picture just looked so beautiful I had to try it. I bought some cheese filled tortellini at the store and made this soup a couple nights ago. Served with some toasted garlic bread and it made for a very delicious and filling meal.
1 T. olive oil
1 medium onion – diced
4 cloves garlic – minced
pinch of red pepper flakes
1/2 t. dried oregano
1 quart low-sodium chicken stock (or vegetable stock to make it vegetarian)
1 can diced tomatoes
6 sundried tomatoes – diced
1 package fresh tortellini (I used cheese stuffed pasta)
3 cups cleaned spinach
1/4 cup fresh basil – chopped
Parmesan cheese – shaved
salt & pepper to taste
In a big soup pot, heat the oil and saute the onion and garlic for about 5 minutes. Add oregano and pepper flake and stir around for another minute before adding about 1 cup of stock to deglaze the pan, scrapping up the brown bits on the bottom. Add the rest of the stock and the tomatoes, juice and all. Simmer for 5-6 minutes and then add the tortellini and the sun-dried tomatoes. Simmer for 5-6 minutes more, cooking the pasta, and then add the spinach. Season with salt and pepper. Serve with fresh basil and parmesan cheese on top along with a piece of garlic toast.
Notes: I’d love to find better tortellini next time. I used some regular box found in Jewel, but I’m sure there is far better tortellini out there.
Notes: 4-5 big bowls
