Friday, May 6, 2016

Tortellini Soup

This is one of the top go-to meals here at the Hayes Homestead.  It's super fast, delicious and really filling.  It's not too heavy, but makes you feel like you're indulging.  Full of hearty veggies then finished with cheese tortellini.  Of course, you could use any type of tortellini you'd like.  It definitely hits the spot.

Ingredients:

1 red bell pepper, chopped
1 medium onion, chopped
2 garlic cloves, minced
4 cups low sodium vegetable broth (or 4 cups water + 1 tsp vegetable bouillon)
1 qt canned tomatoes (approx. 26-28 oz)
2 tsp dried oregano
1 tbsp dried basil
1 pkg (approx. 10 oz) fresh or frozen tortellini (ravioli works great too!)
2-3 cups fresh baby spinach (about 2 large handfuls)
Freshly grated parmesan cheese

Directions:

1.  Combine all ingredients except ravioli, spinach, and parmesan into a large pot*.  Bring to a boil, lower heat, cover and simmer for 30 minutes. 

2.  Add in the tortellini and spinach and cook for an additional 10 minutes, uncovered, until the tortellini is warmed through.  Ladle into bowls and top with freshly grated Parmesan cheese.  Enjoy!


*You could easily make this a crock pot meal - place all the ingredients listed in step one in your crock pot and cook on low for 4-6 hours.  20-30 minutes before you're ready to eat, add in the tortellini and spinach.

Bon Appetit!

~ Sara :)

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