Tortellini Soup Thursday, September 26, 2013


1 TBSP olive oil
½ small onion, diced
2 cloves garlic, minced
6 cups chicken broth, preferably homemade
1 (14.5 ounce) can Italian-style stewed tomatoes
1 tsp oregano
1 tsp thyme
1 tsp parsley
Pinch red pepper flakes
Kosher salt and black pepper to taste
10 oz spinach, rinsed and chopped
2 TBSP grated Parmesan cheese
1 (16 ounce) package prepared cheese tortellini, thawed


Bring a large pot of salted water to a boil. Cook tortellini according to package directions. Set aside. In the meantime, in a large Dutch oven, heat olive oil over medium heat. Saute onion and garlic until fragrant and onion becomes slightly translucent. Add broth, tomatoes, oregano, thyme, parsley and red pepper. Bring to a boil, and reduce to a simmer. Taste, and adjust for kosher salt and black pepper. Add fresh spinach, and simmer for 5 minutes. You can also toss in cubed cooked chicken, or a handful of fresh or frozen peas – just add these with the tortellini and allow them to heat through.
Add tortellini to the chicken broth, and simmer another minute, or until just heated through. Serve with fresh Parmesan.


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