Thursday, August 12, 2010

Tortellini Soup

I can barely believe that I am posting a soup recipe when it is 108 Degrees outside! My thoughts are drifting towards cooler Fall evenings, however, this one goes out by special request.

My original recipe is adapted from Rachel Ray's "About-15-Minute Soup with Spinach, Artichokes, and Tortellini."

What you need:

  • Extra-virgin-olive-oil, or butter to be used to saute the onions and mushrooms
  • 4-6 cloves of garlic (or more - I really like garlic!)
  • Small package of white mushrooms, cleaned and sliced
  • 1 medium onion, diced
  • Salt and Pepper (to taste)
  • 1 can quartered artichoke hearts, drained and chopped into desired size
  • 2 tetra-pak boxes of organic chicken broth (2 quarts), or fresh broth
  • 1 Family size package of fresh refrigerated tortellini, and flavor
  • 2 pound of fresh baby spinach (or regular spinach), washed and stems removed
What to do:
In a 4-quart soup pot, sauté the mushrooms and onions in the EVOO or butter. Add the garlic to the pan and cook for 2 minutes more. Next add salt and pepper and all of the broth and bring to a boil. Add the tortellini and cook for 5-6 minutes, or until the tortellini floats. Add the artichoke hearts and return to a boil. Last, fold in the spinach and cook until all of the spinach is wilted. Serve with a really good crusty bread.

You can vary the ingredients to your own taste or according to what you have available. You can leave out the garlic or use and color of onion. I usually buy the 4lb package of spinach and use about half of it. I am of the opinion that if you are adding a vegetable, you should get a decent amount of that vegetable in your dish.