Soups are pretty mundane. They don’t garner all the razzmatazz that entrees do in a fancy restaurant. Soups sit quietly in the back row, never speaking unless spoken to. I think of soups as kind of shy. They mind their own business, but if you seek them out, well then….they love to be noticed, and they can charm you, but quietly.
I made this soup on a day when I needed soup….and on a day when I needed the soup to be easy, but captivating. This is a soup that shines when you taste it, but not before.
The savory onions and garlic go from sautéing, into a pot of hot broth, to which diced tomatoes are added and the seasonings. Add some fresh cheese-filled tortilini, cook a few minutes till done, add some spinach, and there it is. The dried basil and oregano are essential. They are what makes this soup have that wonderful Italian flavor. The only thing that can make it better is a shaving of Parmesan cheese on top. Oh, and a loaf of crusty, crunchy bread to soak up the broth. Listen closely, and you will hear Andrea Bocelli singing.
Yield: Serves 4
- 1 Tbsp. olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1/2 tsp. dried basil
- 1/2 tsp, dried oregano
- 1 bay leaf
- salt and pepper to taste
- 1 (14.5-oz.) can diced tomatoes with their juice
- 4 cups chicken broth (vegetarians, use vegetable broth)
- 9 0z. pkg. refrigerated 3-cheese tortellini
- 3 cups baby spinach, or 1 box frozen spinach, squeezed dry
- grated Parmesan for serving
1. Heat the olive oil in a large soup kettle. Add chopped onion and garlic and cook until the onion is translucent.
2. Add the tomatoes with their liquid, the chicken broth plus 1 cup of water, all the seasonings, the tortellini and salt and pepper to taste.
3. Bring to a boil, reduce heat to simmer and cook until the tortellini is tender, about 5 – 6 minutes
4. Stir in the spinach and cook for 2 – 3 more minutes to heat through.
5. Ladle into bowls and serve with shaved Parmesan cheese as garnish.
SOURCE: adapted from Cooking Classy