Recipe: Spinach & Tortellini Soup

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As I work on this post, it is a brisk 22 degrees outside, so soup wins for the recipe to share. I got this recipe from my mother-in-law who clipped it from the newspaper. Unfortunately, I have no idea what newspaper or when but I do have a scan of the original if that makes you feel better. This is a great soup because it combines the indulgence of pasta with the healthy stuff like spinach, so it tastes good and you can stop feeling guilty because you ate spinach.

I usually buy cheese or sometimes chicken tortellini and I often use chicken broth I have “made” myself by boiling chicken breasts with the skin and fat removed before cooking. I then cut the cooked chicken and freeze it in 2 cup portions to make things like chicken salad with, but that is a recipe for another day. I have also been known to but the Fit & Active brand of fat-free chicken broth from Aldi and that works great too.

Extra spinach is not a problem, throw it in. Fresh spinach works great too, though I’m not sure how much you would use to replace the frozen spinach since the texture is so different. I also confess that I usually skip the egg and the parmesan cheese at the end, especially if I’m using cheese tortellini, because to be honest, the cheese sticks to the silverware and that is more trouble than I am willing to deal with. This is a very forgiving recipe, as long as you don’t go too far astray, it will turn out delicious.

If you try it out, I’d love to hear how it went over with you and anyone you deemed worthy of sharing home cooking with. I have to admit when my mother-in-law first mentioned this recipe, I was doubtful, but for some reason, I eventually tried it and it has been a hit in our house since then.

Tortellini and Spinach Soup

1 (10 oz) pkg frozen chopped spinach                  1 can (14 oz) petite diced tomatoes

2 cans (14½ oz each) Fat-free chicken broth        1 tsp. Sugar (granulated)

1 medium onion (or ¾ cup chopped)                   1 pkg (9-10 oz) tortellini

1 tsp. bottled minced garlic                                   ¼ tsp. ground black pepper

2 cups water

Remove the spinach from pkg and place on microwave-safe dish. Microwave on high for 5 minutes to defrost.

Meanwhile, heat the oil on medium in a 4½-quart Dutch oven or soup pot. Peel and finely chop the onion, adding it to the pot as you chop. Add the garlic, and stir and cook for 1 minute or until the onion is tender. Add the water and broth. Raise the heat to high and bring the pot to boil.

Drain the spinach well, squeezing out the excess water. Add it to the pot. Add the tomatoes with their juice and the sugar. Stir to mix well.

Add the tortellini and bring the pot back to a boil. Reduce the heat to medium, maintaining a slow boil, and cook for 5 minutes.

Meanwhile in a 1-cup or larger glass measure, combine the Parmesan cheese, salt, pepper, and egg. Stir vigorously with a fork or small whisk.

When the soup has cooked for 5 minutes, slowly drizzle the egg mixture into the pot, stirring constantly. Stir and cook for 2 minutes. Remove from heat. Spoon into shallow soup bowls and serve immediately.

Notes: If you can’t find seasoned chicken broth, plain chicken broth is fine. Any kind of tortellini is wonderful in this soup. Makes 4 generous servings.

 

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