Saturday, October 8, 2011
Who doesn't love a bowl of hot soup? It's one of my and Jordan's favorite meals to eat - any time! Now that it's fall and the weather has cooled off, I will especially be thinking of different soups to make for our dinners.
This tortellini soup is delicious and healthy! Funny story - the first time I ever made this, I basically made it as healthy as possible, and it ended up being vegetarian. I used whole wheat 3-cheese tortellini and organic vegetable broth. While Jordan liked the soup, he voiced his opinion that he would prefer me to use a meat tortellini and chicken broth instead. Go figure. Men and their meat! lol
So now, to keep my hubby happy, I make this soup with his wishes in mind. : ) The nice thing about this recipe is that you can customize it to suit your favorite flavors. And bonus: It comes together very quickly so it is ideal for a weeknight meal when you've had a long day, but still want a good meal! Happy cooking!
Adapted from Annie's Eats
1 TB Extra Virgin Olive Oil
1/2 cup chopped onion (sometimes I even shred mine on a grater so the pieces are thinner)
2 cloves garlic, minced
1/2 tsp. dried oregano
1 (15 oz.) can diced tomatoes, with juices
4 cups low sodium vegetable or chicken broth
9 oz. fresh tortellini (any variety - I now use Buitoni Chicken & Prosciutto flavor and it's delicious!)
Salt and Pepper to taste
Grated/Shredded/Shaved Parmesan Cheese (I use shaved because I love the way it melts over the tortellini like a blanket!)
In a large pot, heat 1 TB EVOO over medium-high heat. Add onions to the pot and cook about 5 minutes or until soft and translucent. Add the minced garlic and keep stirring for about 1 minute. Add oregano, diced tomatoes, and broth. Bring to a boil. Add tortellini and cook according to package (mine says boil about 8 minutes). Turn off heat. Season with salt and pepper to taste. Serve warm with shaved Parmesan and crusty bread on the side!