I have to share what has become a definite ‘maker-againer’ in the family rotation. I made it a week ago when Daughter Number 2 came home from college for the weekend. It is a very easy Tortellini Soup recipe.
It was cold outside, and I have to be careful to modify to vegetarian or poultry when she is eating my cooking. She cannot eat red meat or ground meats. She would like to eat red meat, however, her body does not process it. So she sticks to poultry, no fried foods, and no ground meats.
My boss had told me about a soup that she makes in her slow cooker that was a hit with her family, including her “Meat and Potatoes” husband. I didn’t write it down, but remembered the basics of it, so thought I would replicate it to the best of my abilities. My family is NOT as much a fan of soup as I am. During the colder months I could eat soup every day. Them…not so much.
So, when they were seated at the dinner table that night looking at their bowls of soup and slices of bread I could tell this was an uphill battle that I was not likely going to win. The Hubs muttered something about “no meat” while the younger girls looked somewhat disgustedly at the green stuff floating in their bowls. I assured The Hubs that there was meat in this dish and explained to Daughters Three and Four that it was spinach, and they liked spinach.
With that we all began to eat. I could see a few surprised looks on the faces of the family seated around the table. Then came a few glances toward me. Then came the words. They liked it! They really liked it! Daughter Number Two exclaimed that this was the best soup she had ever eaten and she sure hoped no one else liked it because she was having the leftovers for lunch the next day. The Hubs quickly put a stop to all of her crazy talk by letting her know that he WOULD be having seconds. And so he did. Daughters Three and Four completely emptied their bowls. I do not think they have emptied a soup bowl that did not first start in a Campbell’s can ever.
When I was asked where I got the recipe and I shared with them who I got it from. “Give her a high-five from me, Mom”, Daughter Number Four said. That was echoed by the rest. I made sure the Facebook her that she was getting ‘high-fives’ for the soup.
Below is the recipe that I used to make this delicious soup; so delicious in fact that I made it again this weekend, when Daughter Number Two was home, with a friend, from college. No leftovers this time, either.
That’s it. It is done in under thirty minutes and is hearty and warm and delicious.
Everyone was as happy with it the second night as they were the first.
I hope your loved ones enjoy this soup as much as mine did. This little bit has definitely made its way into our lives!
- 4 cups Organic vegetable broth low sodium (or chicken)
- 2 cups water
- 8-10 ounces Tortellini
- 1 teaspoon Italian seasoning
- 1 package chicken Italian sausage sliced, optional
- 1 cup fresh spinach
Combine the broth and water in a large sauce pan or Dutch oven on the stove top. Heat to boiling. Add the Tortellini, and cook to al Dente, stirring occasionally. Add the Italian seasoning and sausage.
Cook for 2 minutes add spinach.
Remove from heat. Let the spinach wilt and stir gently.
I use precooked sausage. If you do not use precooked sausage, cook according to package directions before adding to the soup.