the one with Menu Sunday: Tortellini Soup

Tortellini Soup is perfect for an easy weeknight meal on a cold night.  The list of ingredients is pretty short, vegetable chopping is minimal and assembly is quick.  It will be on our rotation this winter for sure!  I cut the recipe in half which fed both of us twice, but the full recipe is below.

Tortellini Soup
(modified from Eat Live Run)


Ingredients:
2 cloves garlic, minced
1 tbsp olive oil
1 large fennel, diced
64 oz vegetable or chicken stock
1 28-oz can diced tomatoes with juice
1 tsp salt
1/4 tsp pepper
1 package fresh tortellini pasta (either cheese or spinach)
2 cans either white kidney beans
3 cups fresh spinach
Parmesan cheese for serving


Directions:
Heat the olive oil over medium heat in a heavy pot. Add the garlic and chopped fennel and saute for three-five minutes, until the fennel just begins to soften.  Add the tomatoes and stock to the pot along with salt and pepper.

Bring the soup to a boil then add the tortellini and beans. Reduce heat to simmer and cook for about ten minutes until tortellini are puffy and cooked through. Add the spinach to the pot and stir so that the greens wilt.

Serve soup with lots of freshly grated Parmesan cheese and additional salt, pepper or red pepper flakes to taste.