I ate dinner with my sister, Carrie, and her family a couple of nights ago. She made Tortellini and Tomato Soup with Rosemary. It was dee-lish. I am ordinarily not a soup person (quite honestly, I typically see soup as a vehicle in which to dip bread or crackers), but this was filling and extremely flavorful. Carrie made it with cheese-filled tortellini AND ravioli. Since pasta is one of my favorite things to eat, I liked the variety.
It's a great soup for this time of year when the weather can't seem to decide to be winter or spring.
Tortellini and Tomato Soup with Rosemary
Makes: 4 to 5 Servings (about 9 cups)
Prep Time: 10 minutes
Cook Time: 20 minutes
3 tablespoons olive oil
1 onion chopped
3 garlic cloves, minced
1 (14.5-ounce) can diced tomatoes, drained
6 cups low-sodium chicken broth
2 teaspoons chopped fresh rosemary or ½ teaspoon crumbled dried rosemary
12 ounces fresh meat- or cheese-filled tortellini or 9 ounces fresh ravioli
3 cups chopped fresh spinach leaves
Sea salt, to taste
Freshly ground pepper, to taste
TOPPING: prepared pesto or freshly grated Parmesan cheese
1. Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté 5 minutes or until softened. Add tomato, and cook 1 minute. Stir in broth and rosemary, and bring to a boil; reduce heat, and simmer, covered, 5 minutes. Add pasta, stirring to blend, and simmer 5 to 6 minutes more.
2. Add spinach, salt and pepper. Simmer, stirring often, 3 minutes or until spinach is wilted and pasta is just tender. Ladle soup into bowls, and sprinkle with chese or stir in a spoonful of pesto.
