Tortellini Tummy

I am not certain what's come over me this winter, but I've had more soup in the past two months than probably the last ten years.  Every day I think of a different soup I would enjoy having for lunch, then usually forget it and make myself a salad or sandwich.

So for tonight, I stirred up some soup that is bound to make taste buds cheer and tummies go, "aaaahhhh."  It was just the right meal to help us get over the middle of the week road hump.

This is not a fancy soup, it uses zero fancy ingredients.  If you have the main three on hand - dried tortellini, canned tomatoes, chicken broth - then you can make this any old time.  It's also great for lunch with panini or a loaf of crusty bread.

Tomato 'N Tortellini Soup
Serves 4


2 tsp. extra virgin olive oil
Pinch red pepper flakes
1/2 onion, diced
2 cloves garlic, minced or pressed
1 can (28 oz.) crushed tomatoes with basil
32 oz. carton of reduced sodium chicken stock
2 1/2 cups dried tortellini
1 cup baby spinach chopped
Parmesan, optional

Heat a Dutch oven over medium heat until hot and add EVOO, pepper flakes, and onion.  Cover and cook on med-low for about 5 minutes, until the onion is soft.  Add garlic and cook for 30 more seconds, then add broth and tomatoes.

Simmer for 15 minutes.

This next step is optional - use an immersion/stick blender to blend out any of the chunkier veggie bits before adding the dried tortellini.

Add tortellini and stir, then add in chopped spinach.  Cook for about 10 minutes, simmering, until tortellini is al dente.

Ladle into four bowls and top with Parmesan cheese if preferred.

Your tummy will thank you!



Weight Watchers Points Per Serving - 6+