Easy Tortellini Soup

Easy to make, freezer friendly and left overs for lunch worthy, Easy Tortellini Soup is winter comfort in every spoonful.

“In March the soft rains continued, and each storm waited courteously until its predecessor sank beneath the ground. Then warmth flooded the valley and the earth burst into bloom—yellow and blue and gold.”

East of Eden, John Steinbeck

Inspiration

My cooking goals aren’t as aspirational as my baking. Not surprised, are you? Cooking is more often than not about getting something on the table by 6pm. Healthy, nutritious and with bold, inviting flavor always are part of my choices, but so is easy to prepare and easy to clean up. I’m pretty sure you agree with these matters of daily importance, therefore I offer you Easy Tortellini Soup.

Easy Tortellini Soup is a fast week night dinner, cozy, easy to prepare, make ahead, freezer friendly and left overs for lunch worthy. Its winter comfort in every spoonful. The recipe makes a huge pot of soup. This is a good thing, have left overs for lunch or freeze some for another dinner. If freezing, wait and add the spinach or baby kale just before serving, after defrosting and reheating the soup.

Essentials

For vegan Easy Tortellini Soup, omit the chicken and use vegetable broth. Switch up the beans, use garbanzo instead of cannellini beans, the recipe will adapt without a compromise in flavor. I like the integrity of whole canned tomatoes. But diced tomatoes work just as well. In my never ending search for bold, interesting flavor I add a dollop of pesto or red pepper spread when serving the Easy Tortellini Soup. It really amps up the flavor and doubles as an easy garnish. If it’s really cold and stormy add a swirl of sriracha or harissa to Easy Tortellini Soup.

	Easy Tortellini Soup
2T	olive oil
1C	chopped onions
1C	sliced carrots
1C	sliced celery, with fronds
1 can/14.5 oz	whole or diced tomatoes
6C	chicken or vegetable broth
1 pkg/10 oz	tortellini, your favorite
1-2C	diced, cooked chicken, optional
1 can/ 15.5	cannellini beans, drained and rinsed
5oz	baby spinach or baby kale
2T	pesto or red pepper spread, optional

1. In a very large sauce/soup pan warm the olive oil to shimmering on medium heat. Start with the onion and saute until soft, about five minutes. Next add carrots and celery, cook for another two minutes, stir so that all the vegetables are coated with the olive oil. Then add the tomatoes. If using whole tomatoes, break them apart into small chunks with your spoon. Finally, add the broth and stir to combine.
2. Bring the soup to a simmer. Add the tortellini, stir gently, just enough to distribute the tortellini throughout the soup. Return the soup to a simmer to cook the tortellini. Simmer until the tortellini is almost done and gently stir in the chicken and beans. Finish cooking the tortellini and remove the pot from the heat. Stir in the spinach. Taste test, add salt as needed. This will depend on the broth used and personal preference. Optional but advised, serve with a dollop of pesto or red pepper spread. If it’s really cold and stormy add a swirl of sriracha or harissa.